Moroccan cuisine
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Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.
Khudenjal, an herbal tea based on Alpinia officinarum, and two types of sellou at Jemaa el-Fnaa in Marrakesh.
Couscous with vegetables, meat, and tfaya, a confection of caramelized onions, raisins, sugar, butter, and cinnamon.
Tagine-cooked chicken and vegetables with mint tea and khobz el-dâr.
Salad asorti, served in Beni Mellal
Mediterranean cuisine
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Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English.
Bread, wine, and fruit: The Lunch by Diego Velázquez, c. 1617
"Those blessed lands of sun and sea and olive trees": a landscape in Rhodes, in the Eastern Mediterranean
Olive (Olea europaea)
Wheat (Triticum)