“DESERT TOURS MAROCCO” Email contact for reservations : deserttoursmarocco@gmail.com WhatsApp and Phone : +212 (0) 676 595 202

Tours from Marrakech, Fez , Casablanca, camel trekking in desert , excursions and day trips from Marrakech with local guides…

Explore Morocco in guided and private tour , visit Atlas mountains, Sahara desert and Atlantic coast.

We organize Sahara desert tours with professional guides to explore Merzouga desert with licensed drivers in Morocco.

Tours from Marrakech Tours from Fez Tours from Casablanca Camel trekking
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Private Tours in Morocco with "DESERT TOURS MAROCCO". Website designed by Gomarnad


40, Derb Lalla Azzouna / Moukef, Medina / Marrakech 40030 / Morocco

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+212 (0) 676 595 202

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Traditional cuisine

Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.[1] Moroccan cuisine is typically a mix of Mediterranean, Arabic, Andalusian, and most importantly, Berber cuisine with a tiny European and Subsaharian influence.

Moroccan Hospitality

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country. The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted. Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Since Morocco lies on two coasts, the Atlantic and the Mediterranean, Moroccan cuisine has ample seafood dishes. European pilchard is caught in large but declining quantities.[8] Other fish species include mackerel, anchovy, sardinella, and horse mackerel.




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