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The complicated history of the Kingdom of Morocco and the interweaving of the many ethnicities, cultures, and faiths, which led to a rich ethno-religious variety, are perfectly reflected in the food of Morocco. The cuisine of Morocco is the ideal image that portrays this history. The local culinary culture of the Amazigh tribes, the original or native inhabitants of the country, has been enriched by the arrival of the Phoenicians and Jewish merchant navigators around the 5th century BC, then the Romans and Byzantines before the Arab-Andalusian influence intervened to fill it all and make it what it looks like today. to fill it all and make it what it looks like today. And more recently, throughout the 20th century, Morocco was also a French colony; as a result, you will discover numerous French dishes as well as many recreated recipes with some French twists. [C]ooking in Morocco is an adventure in flavor.

The diverse origins of Moroccan cuisine, the abundance of the country’s agricultural heritage, and the well-established network of commercial exchanges that dates back more than 25 centuries have all helped to embellish the Moroccan know-how in culinary culture, which has been passed down from mother to daughter and generation to generation.