Morocco

Moroccan cuisine abounds with intense flavors and unique combinations. While other African fare is defined by its spiciness, Moroccan food is characterized by its fusion of sweet and savory tastes. You will find meat tajines (stews) containing fruit, pastries stuffed with beef jerky and dishes sprinkled with cinnamon. Bastilla is one of the most traditional sweet-savory treats—a multilayered pastry typically made with chicken, cooked in caramelized onions and almonds, and topped with cinnamon and sugar. Specialties vary regionally, but certain foods are widespread such as khoobz (pita bread), kefta (minced lamb or beef with spices) and mechoui (roasted stuffed lamb).  

The city of Marrakech is known for bessara (fava bean puree), northern Fès specializes in kennaria (artichoke stew) and the tiny coastal town of Oualidia offers some of the finest oysters. In Tangier you'll find a remarkable Spanish influence reflected in the abundance of tapas and paella.

Generally, Moroccan dinners usually include mezze (different small salads), couscous, a variety of tajine and bastilla. Popular desserts include sfaa (couscous with cinnamon, dried fruit, nuts and cream) and various almond-based indulgences. Mint tea is one of the most common beverages, as is coffee and fresh-squeezed orange juice.—Alexandra Menglide