Moroccans proudly assert that their cooks produce one of the four great cuisines of the world (the others being Chinese, French and Indian).

Moroccan cuisine consists principally of a few traditional dishes. Tagines are delicious stews cooked in the distinctive dishes of the same name, and typically contain meat, chicken or fish with vegetables. Couscous, a semolina-like grain, is the staple of the Moroccan diet, and is often served in its own right with steamed vegetables or meat. Brochettes (lamb kebabs) are very popular as are hors d'oeuvres - a selection of mezze-like cold salads, and delicious filling soups with chickpeas and lentils.

Moroccans have a very sweet tooth, and enjoy honey-drenched pastries and the creamy cornes de gazelles. Fresh fruit is available widely and a popular dessert is sliced oranges sprinkled with cinnamon.

The national drink of Morocco is mint tea (thé a la menthe), made with green tea, fresh mint and masses of sugar. It’s usually served with great ceremony and is poured from a great height from an ornate pot into decorated glasses

Since Morocco is a Muslim country, the locals tend not to drink alcohol, but wine and spirits are nonetheless widely available in bars and restaurants. The main local lager beers are Flag, Flag Spécial, Stork, Castel and Heineken. Morocco also produces wine, the main growing areas are Guerrouane and Meknès. Reds tend to prevail. The local fig firewater is Mahia la Gazelle. A delicious non-alcoholic alternative is the freshly squeezed orange or apple juices.