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An amalgamation of Amazigh, Andalusian, and Mediterranean cuisines, with a European and sub-Saharan twist, the Moroccan cuisine has transformed into its own special variation. Moroccan cuisine dates back to the 7th century.
While meat is an intimate part of Moroccan cuisine, the cuisine shies away from pork dishes due to religious reasons. Even alcohol is an uncommon addition.
Couscous, Tajine, Pastilla, Mrouzia, Tangia, and Seffa are a few examples of the delicious variation found in Moroccan cuisine.
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