Moroccan cuisine is as varied and diversified as its culture. It is known as diversified cuisines of the world. Cuisines carry strong local influence thus they are multiple layers, spices and flavors.
Bisteeya: This dish has three layers, chicken layer is followed by eggs, onion and lemon sauce and topped by crushed almond layer. Wrapped in Phyallo pastry with cinnamon and sugar, It is sumptuous dish.
Harira Soup: his soup is usually served in festivals time like Ramadan.
Mechoui: a roasted lamp mouth watering dish seasoned with cumin and salt.