Moroccan food has a solid reputation, salads of very varied kinds with the good vegetables of the country that exports them also to almost all the European countries, it is also very well known for the Harira or soup which is easy to find it all the year round but its major consumption is produced to break the fast during the days of Ramadan. The main dishes are the following: grilled meat on skewers often served with french fries. Furthermore, Morocco has two national dishes, both of Amazigh (Berber) origin, the couscous, either vegetarian or meat with vegetables that has finally “invaded” all European countries; and the Tagine, the Moroccan stew par excellence always cooked in a characteristic conical ceramic pot, there is an infinity of tagines, with or without meat, tomatoes, potatoes, onions, spices etc… Moroccan cooks commonly use spices such as cumin, turmeric, paprika, saffron and pepper or the tasty mixture of spices called ras el hanut, for a cuisine with a subtle flavor. In the Sahara, you can find the Berber pizza. It is a kind of double-crust pie filled with meat, hard-boiled eggs, almonds, and spices. Sometimes it can also be spicy, best eaten with a glass of hot and sweet mint tea. All seaports have fresh fish prepared by fishermen on or near the docks. Fresh fruit is served for dessert; pomegranates, melons, bananas, apples, oranges, and dates, all produced in Morocco and all bursting with flavor. A nice gift from the French occupation is the fresh “baguettes” available almost everywhere although possibly of better quality is the everyday baked and tasty Moroccan round bread. Moroccan pastries are justly praised and can be found almost everywhere and are often accompanied by Western pastries