The use of spices such as cumin, cinnamon, paprika, saffron and pepper is extensive. Also, Morocco is
a large producer of fresh vegetables, fruits, beef, lamb, and fresh seafood.
lentils, beans and wheat are used in many recipes. The main dishes are tagines, soup called harira, couscous and pastille.
The structure of meals; the main dish is served in the midday around 1pm accompanied with salads, and followed by desserts. The Moroccans use bread with every meal instead of rice except with couscous.
Moroccan tea that is made with mint and sugar is considered as an art and its one of the most important rituals of the day.
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