Atlantic Coast of Morrocco (Morocco)

The Arabian cuisine is excellent and comprises a great deal more than just couscous. Those tourists wishing to sample some should go to a Moroccan restaurant or pay a visit to one of the food stalls in the old town or markets.
The Moroccan cuisine is a feast for the senses: Many different kinds of spices are used in huge quantities to create new dishes. A typical meal in the palace restaurants in the large cities is artistically served to traditional music and begins with exotic salads or hearty harrira, a soup made from lentils, chickpeas and rice. It is mainly tajines, stews comprising meat (pork is, of course, a no-no) and fresh vegetables that is served up as the main course. This is then maybe followed by mechoui, a whole mutton that is roasted on a spit or in an earthen oven. Prior to consumption, the morsels of meat are dipped in a mixture of cumin and salt. There are sweet, stuffed pastries with peppermint tea for dessert.
Alcohol is officially forbidden in Islamic countries. However, alcoholic beverages are on offer and sold, except during the Ramadan period of fasting that is. Morocco produces its own good red, wine and rosé wines as well as beer. Non-alcoholic alternatives include water, cola and lemonade; visitors should definitely also sample the typical Moroccan thirst quenchers, almond milk and pomegranate juice.