Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region. The three core elements of the cuisine as the wheat, olive and the grape. These staple ingredients respectively are used for bread and couscous, olive oil and desserts. The region spans a wide variety of cultures with distinct cuisines, so the cuisine includes dishes such as roast lamb or mutton, meat stews with vegetables and tomatoes found across the region.
Our specialty Moroccan foods are typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with spices and herbs are used extensively for flavoring. Common spices include cinnamon, cumin, turmeric, ginger, pepper, paprika, sesame seeds, coriander, saffron, mace, cloves, fennel, anise, nutmeg, oregano, cayenne pepper, bay laurel and fenugreek. Common herbs in Moroccan cuisine include mint, parsley, coriander, peppermint, marjoram, caraway, verbena and sage.