User:Bestrestaurantsmarrakech

Salads
Generally, served at the start of the meal. A simple salad of tomatoes, onions and peppers has a special flavor thanks to coriander or kamoun (cumin). People eat Méchouia salad from Tunis to Tangier. They make it from cooked tomatoes and peppers, garlic, olive oil, and lemon juice. In restaurants that respect tradition, they will bring you a variety of salads including olives (meslalla), fennel, grated carrots sometimes flavored with orange juice, and feggous (small, long, and thin cucumbers).

Soups
Most small restaurants serve soups, mainly the famous harira which is used to break the daily fast during Ramadan. They make a soup from tomatoes, flour, lentils or peas, in which they include a few pieces of meat.

Tagine
Tagine is the most common dish in Morocco. It's not so much a particular recipe as a cooking method. Vegetables and fish or meat prepare it rarely spicy but always spicy and sometimes sweet. People always eat this family dish together.

Pastilla
Pastilla is a large almond puff pastry cake, usually filled with pigeon or chicken mince, and lightly sprinkled with sugar and cinnamon.