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Moroccan cuisine is considered one of the most important cuisines in the world because of its remarkable diversity of influences.

The barbeque (kebabs) was introduced by the Ottoman Empire to Moroccan cuisine. The short lived French colony as compared to span of some of these other empires, left behind a culture of cafes, pastries, and even wine. Over the time, chefs in the kitchens of the four royal cities (Fez, Marrakesh, Meknes, and Rabat) have developed and perfected the dishes that blend each of these distinct tastes. Each and every Moroccan dish has its place in society and varies with the market, the season, and the region.

B’ssara, Tagine, Fish chermoula, Harira, Kefta tagine, Couscous, Makouda, Zaalouk are some of the most popular moroccan dishes

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