Moroccan cuisine reflects the diversity and complex history of the country and from the five peoples who respectively founded Morocco today starting from the Berbers the first inhabitants of the regions of North Africa who introduced the TAJINE utensil and COUSCOUS to the nomadic Bedouin people who will arrive DATTERO, MILK, CEREALS AND BREAD, in the midst of this they introduced the MORI who brought with them from present-day Andalusia south SPAIN olive oil, Almonds, fruits and herbs It was from the Middle East that the Arabs brought spices. With the use of these elements that have been the basis, the current MOROCCAN cuisine was born.

But the main influences that Moroccan cuisine has known actually remain the ARABIC, TURKISH, ANDALUSIAN influence, not to mention the ENGLISH who in the seventeenth century brought the famous TEA, then the FRENCH colonized Morocco in 1912 until 1956 during this period they brought to Morocco the culture of coffee, pastry, and even wine thus improving the variety of Moroccan cuisine.

Nowadays for many visitors and tourists, it is very difficult to distinguish the different Moroccan traditions through food, but if you want to try to prepare some Moroccan dishes we give you some tips and suggestions in some books including the book, TAJINE SENZA FRONTIERE by Bruno Barbieri or TAJINE de Martine Lizambard, where you will find all the satisfaction you will look for to prepare dishes of Moroccan cuisine.