Authentic Recipes from Morocco. Fatema Hal

made from sweet corn, garnished with conger eel heads, and fried moray eel with honey.

      In Rabat, you will also find kaak, a delicious cake, or zemata, a dish made with seeds (in Oujda, the town on the Algerian border, it is made with young wheat and covered with figs.)

      Although the city of Tetouan is not strictly speaking an imperial city, its history renders it indispensable. In its vast memory reside the splendors of Muslim Andalousia, its riches, and its subtle perfumes. A direct heir to the culinary traditions of Grenada, Tetouan is also one of the only Moroccan cities to have been subjected to the influence of the Ottomans as the presence of bakhlava and ktaifs (a pastry made with shredded filo) attests, giving a special accent to border and coastal towns. Pastilla of chicken with preserved lemons also hails from this area.

      A fountain in an old residence in Fes.

      Riads are elegant homes discreetly nestled in the heart of medinas, which house a central patio decorated with a fountain.

      Food and Religion

      Abstinence and culinary feats in honor of Islam

      An active member of the Islamic community, or umma, Morocco proudly proclaims its religious heritage. The king, in addition to his role as chief executive, is also the spiritual guide for his subjects. The Alowite dynasty, from which both the King of Morocco and the King of Jordan are descended, is one of the branches that traces its roots directly back to the prophet Mohammed. Religion is very present in the hearts of all Moroccans.