Moroccan cuisine is one of the world's greatest, built on centuries of Berber, Arab, Andalusian, and sub-Saharan African influences. Tagine (slow-cooked stew of meat, preserved lemons, olives, and spices in a conical clay pot) is the signature dish. Couscous on Fridays is a cultural institution — eaten communally with seven vegetables.
Harira (tomato-lentil-chickpea soup with herbs) is Morocco's comfort food, traditionally breaking the Ramadan fast. Bastilla (sweet pigeon pie layered with almonds and cinnamon) is extraordinary. Street food: msemen (layered flatbread), briwat (fried pastries), and fresh-squeezed orange juice at $0.50/glass. Mint tea poured from a height is the symbol of Moroccan hospitality.