The Moroccan culinary traditions are valuable and very reasonable. The plates often extremely lovers of detail, are based on a diet of meat and candies. The typical specialties include: harira, a rich soup, sweet empanada with meat of dove done with dozens of layers different from thick escamosa mass. Cuscus, a plate based on the semola combined with egg, chicken, lamb or vegetables. The Famous Tajine, rich and fragant, using lamb or chicken. stuffed chicken of muhammar of djaja of almonds, semola and raisins. Also the popular mchoui, roasted meat of sheep, and the candies of the kab-el-ghzal, almond.

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