About Morocco: Local Crafts and Cuisine

Moroccan handicrafts – particularly leatherwear -- have been exported from the region since the 16th Century. In addition to leather, goods include carpets, decorated pottery and ceramics, silver jewelry, embossed brass and copperware, sculpted wood, and basket ware.

Moroccan cuisine is a reflection of the country’s rich cultural history. Many traditional Moroccan dishes – couscous, tajine (a meat and vegetable stew) and harira (spicy lentil soup) – originated with the Berbers. The Arabs, who invaded Morocco in the 7th Century, enlivened Moroccan cuisine with sweet and sour combinations of spices, nuts, dates, honey, and milk. The Moors of Andalusia offered their neighbors across the Gibraltar Straits citrus fruit, olives, and olive oil. The Ottomans introduced grilled meat. French colonists left a lasting impression on Moroccan cuisine with gifts of wine and pastries.