Here's the lowdown on street snacking, Moroccan-style. Morocco's souks serve an array of pan-fried, waistline-busting loaves. Particularly good are beghrir (spongy bread a bit like crumpets), harsha (buttery bread made of fine semolina) and rghaif (flaky, layered flat bread).
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The main Moroccan dish people are most familiar with is couscous; lamb is the most commonly eaten meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon.
Moroccan Food Etiquette: How to Eat Without Offending HostsNever help yourself to bread, wait until the bread is passed to you. Use the bread to mop up leftover sauces on your plate. Don't lick your fingers until the end of your meal – use bread or a napkin to clean your fingers during the meal.
Food plays a big part in Moroccan culture, and if you go where the locals go, it's accessible and inexpensive. Tasty street-food is served up in stalls all over. At a simple roadside cafe you can pick up a sizzling tagine for around 40 MAD.
If you are the male honored guest, you will be seated to the right of the host. Leave some food on your plate to signal you have had enough. If you clean your plate, your host will continue to offer you food until you burst! Adding salt is an insult to your host.
Morocco allows the consumption of alcohol. Alcohol must be purchased and consumed in licensed hotels, bars, and tourist areas. You can also buy alcohol in most major supermarkets. The alcohol section is usually in a separate room from the main supermarket.
A typical lunch begins with a series of hot and cold salads, followed by a tagine or dwaz. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables. Traditionally, Moroccans eat with their hands and use bread.