Morocco

Morocco’s food is built around fragrant tagines, couscous and preserved lemons; sweet-savoury spicing, argan oil and mint tea define Morocco’s refined Berber-Arab-Andalusi table. Look for Tagine (slow-braised meat, vegetables, olives or prunes cooked in a conical earthenware pot), Couscous (steamed semolina piled with seven vegetables and meat; the cherished Friday family meal) and Harira (tomato, lentil and chickpea soup with lamb; breaks the Ramadan fast). The word derives from Greek teganon, a pan; tajin dishes appear in tenth-century Baghdad cookery, while the conical Amazigh lid traps and returns steam to the food. This atlas has 48 Morocco dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.