What doest Moroccan food taste like?

Its very spicy and flaverful...for new years me and my family ate at the morrocan restaurant at epcot in disney world...it was AMAZING

Couscous with lamb and vegetables sauce

They use cinnamon, anise. It could be great to lousy

I was born in Moroccan raised here, and have also been to the Epcot island of Morrocco(luuuuvvved it) Moroccan food is not traditionally spicy, although it may appear to be because of the reddish colors from saffron, which again is not spicy. Try some kifta which are little hamburgers flavored with spices like cumin, parsley..etc.., try harira which is a deeelicious soup that is orange in color..but not hot. Me, personally I don;t care for the traditional cous cous..maybe because I had to eat it as a kid...but bastilla is a wonderful treat..um mechoui..is broasted lamb..if you like lamb you'll love it. Gotta have some tea when your done with the meal and a piece of shibakiya..which is a delicious sweet, pretzel like pastry we have thats fried and dipped in honey AND sesame seeds...uggghhh wear loose fitting jeans, k? Have a great time!! Kedayra!!!

weed and a**............

Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (tumeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and

You might find something like this.

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds

Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string



Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

Makes 4 servings.