Moroccan cuisine

[4] Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails.

Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine.

[15] Common herbs in Moroccan cuisine include mint, parsley, coriander, oregano, peppermint, marjoram, verbena, sage and bay laurel.

Like their national food, the tagine has a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper.

[22] Beboush, a savory and slightly spicy snail soup, is a traditional delicacy in Moroccan cuisine.

[23] It is made by simmering tender snails in a fragrant broth infused with a medley of aromatic spices, including cumin, coriander, and mint.

A common dessert is kaab el ghzal (كعب الغزال, gazelle ankles), a pastry stuffed with almond paste and topped with sugar.

Another is halwa chebakia, pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month of Ramadan.

Jowhara is a delicacy typical of Fes, made with fried waraq pastry, cream, and toasted almond slices.

There is an abundance of fish in these coastal waters with the sardine being commercially significant as Morocco is the world's largest exporter.

At Moroccan fish markets, one can find sole, swordfish, tuna, turbot, mackerel, shrimp, conger eel, skate, red snapper, spider crab, lobster and a variety of mollusks.

Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech.

[29] The khanz u-bnīn (خانز وبنين "stinky and delicious") is a cheap and popular street sandwich.

[30] Another popular street food in Morocco[31] is snails, served in their juices in small bowls, and eaten using a toothpick.