In a word, delicious. Salads are lovely; fresh, succulent vegetables served with light vinaigrette on the side. Harira is the Moroccan word for a thick vegetable soup. A particularly delicious one contains a bread dumpling. Main courses are usually one of the following: grilled meat on skewers often served with French fries; couscous, either vegetarian or meat with vegetables; and Tagine, the Moroccan stew, usually meat, tomatoes, potatoes, onions and spices. Moroccan cooks use a mélange of spices such as cumin, turmeric, paprika, saffron and pepper for a subtly flavored cuisine. In the Sahara you can find ‘Berber pizza’. This is a double crusted pie filled with meat, hard boiled eggs, almonds and spices. Sometimes rather peppery, Berber pizza is best eaten with glass after glass of hot, sweet, mint tea.
Every seaport has freshly caught fish prepared by the fishermen on or near the piers. Do not miss this treat! Fresh fruit is served for dessert; pomegranates, melons, bananas, apples, oranges and dates all produced in Morocco and all bursting with flavor. One ongoing benefit of the French occupation are the fresh baguettes available nearly everywhere. Pastries both French and Moroccan are available in the many bakeries.