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Morocco - Food

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Spices often used in Moroccan food are mint, cumin, coriander, saffron, chiles, dried ginger, cinnamon, and paprika. Couscous, granular semolina, is very typical for Morrocan cuisine and is often cooked with spices, vegetables, nuts, and raisins or dried fruit such as abricot. It makes a meal in itself or is topped with rich stews and roasted meats. Lamb is the meat most commonly used. Moroccan sweets are rich and dense confections often made with cinnamon, almond, and fruit perfumes. The most typical Moroccan drink is mint tea.
Figs and dates in Marrakech