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 Berber, Moorish, Middle Eastern, Mediterranean and African cuisines. 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.

The Moroccan kitchen is versatile, therefore only some also specialities tasty for Central European palates: Tajine is served earthen platter, which is locked with a pointedly approaching cover in a round. Couscous, which Moroccan national court, prepared with beans, Zucchini, raisins and chick pea. Brochettes are grilled on the wood fire meat-mirror-image-eat with something bread. Camel meat, in butter conserved, is available in each Medina. Pastub, a large sheet paste cake, filled with poultry small and covers with sugar and zimt. Méchoui is called the feast days meal in shape of a whole mutton at the spit. At baking goods to praise e.g. Cornes of the Gazelle (gazelle horn) are, Haloua dial raghyfa with nougat and butter, Sallou jam.