These copious and delicious dishes reveal the pleasure of palate and comfort hosts who have found an artistic, tasteful, and nutritive diversity. Moroccan cuisine is largely ceremonial, since one can distinguish the preparations that are served at certain times and in limited circumstances, for instance: in celebrations menus, Ftour of Ramadan menu, wedding menu, engagement celebration menu, baptism menu, official reception and of seasonal and various occasions menus. Despite being old The kitchen lacks a written record of its history.

The Moroccan culinary art was enriched by the influences of several neighboring civilizations and those who colonized it in the old times. However, we can cite as an influence, that of the Phoenicians, Carthaginians, Romans, Arabs, Spanish, Andalusians, Turks, Portuguese, French and English. These influences were able to enrich and diversify this and make of it a real mosaic table and a real art.

But the three major influences experienced by Moroccan cuisine are, in fact, the Arabic, the Turkish and the Andalusian. Arabic as regards M'qalla, M'hammar and M'Aammar. As to the Turkish influence we observe it at the level of the Mechwi. The Andalusian influence manifests itself in the M'jammar and everything else.

This cuisine is refined by the use of natural spices and herbs. It is also highlighted by the selection of products, good presentation, and by the spectacular, well-ordered, and pleasant service. This also means that it is a festive and appetizing cuisine.

The Moroccan table is so different from other cuisines: French, Chinese, Turkish, Spanish…which are generally reduced to simple rules, manners, and habits. Moroccan cuisine is so diverse, including art and design practices which vary from one region to another, from one city to another and sometimes from family to family, making it a true mosaic art. These different formulations together represent an exceptional array of different dishes.

However, it is found that there are some commonalities in all regions: the service of mint tea, considered both as a welcome drink and an aperitif and digestive drink. This hot drink is also served as a second Ftour(breakfast) between 9 am and 10 pm, with Batbout: bread roll slightly raised, the M'semen: cake flour cooked on flat land, R'ghaif: simple or filled laminated leaf, Baghrir: pancakes thick or thin, large or small, drizzled with melted butter and honey; Amlou: toasted almonds added to argan oil and mixed with honey.

Moroccan cuisine is remarkably distinguished from the other cuisines of the world by its special and ceremonial dishes such as Couscous, the Mechwi, and the Bastella. These dishes also exhibit certain differences in the modes of preparation from region to region and from city to city, depending on whether the family is urban, rural, well-off or medium and also by the richness and availability of agricultural products.

Concerning couscous a difference is observed in the semolina used, which may be wheat, barley (Balboul), or maize (Baddaz), and also in meat that can be used either chicken or mutton, beef or even fish in the region of Safi and Casablanca. Vegetables are chosen according to season, region and which can also be composed of onions, raisins and chickpeas (Tfaiya).

The Méchoui shows the difference in the meat used: sheep, goat, beef, or chicken and sometimes camel meat in the south.

The Bastella which, according to some source, has its origins in Mesopotamia, does not escape the rule of diversity of products used in its making. This difference is noticed in meat and products that make up the stuffing. It uses chicken, pigeon, fish and/or seafood. The stuffing is usually made of almonds or peanuts, or a mixture of both, combined with onion, parsley and egg as a base of the stuffing which is to be enriched with meat, chicken, pigeon, fish or seafood.