Cookbook:Cuisine of Morocco

| African Cuisines

Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of sheep, cattle, poultry, and seafood which serve as a base for the cuisine.

Recipes

 * Preserved Lemon
 * Moroccan Salad
 * Liver Kebabs

Livre de cuisine/Recettes de cuisine marocaine