Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers and potatoes. Five more native products that are especially important in Moroccan cooking are lemons, olives, fgs, dates and almonds. Located on the coast of the Mediterranean Sea, the country is rich in fsh and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.
Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive favoring, which comes from spices including safron, cumin, coriander, cinnamon, ginger and ground red pepper. The tajine’s name is taken from the distinctive earthenware dish with a coneshaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fne grains of a wheat product called semolina. It is served many diferent ways, with vegetables, meat or seafood.
Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.

WINE OF MOROCCO

Among the countries of North Africa,Morocco is considered to have the best natural potential for producing quality wines, due to its high mountains and cooling influence of the Atlantic, as these factors offset the risk of having too hot vineyards. An important exporter of wine in the colonial era before 1956, the Moroccan wine industry is experiencing a revival and expansion since the 1990s due to influx of foreign investments.
This is a vey special trip for the very connoisseur which has never been done in Morocco on such a large and detailed scale.
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