Being one of the most appreciated cuisines from the whole world, Moroccan cooking is divided in two specific categories. The first one represents the work of skilled chefs and it is intended for important guests and, besides this, it requires serious supervision and women do not participate. A silver ewer of perfumed water is poured over three fingers of the right hand of each guest. At the end of the meal, which is supposed to be a feast for the gods, the perfumed water is used this time to clean the mouth, lips and hands.
The second category includes dishes carefully prepared by Dadas or the mistresses of the homes, who is dressed in a long colorful robe with wide sleeves. Human senses are delighted by the scents of coriander, saffron, marjoram, cumin, sandalwood, roses, and mint.