Category:Special Equipment for Moroccan Cooking

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In Morocco visitors entertain themselves in an evening of folklore, being gathered under the massive tents of Chez Ali, a large fantasy village in the Marrakech palmgrove, where waiters and waitresses dressed in tribal costumes play an important role as entertainers. Some of the Moroccan specialties are roasted lamb, mechoui, and vegetable-topped Couscous. Normally, Couscous is served on Fridays, when the whole family gathers for a midday meal. The majority of Moroccan meals end with seasonal and fresh fruit. In December, people from Morocco have tangerines; in spring, these are replaced by pears, peaches, and cherries while in summer they eat slices of tasty sweet, vine-ripened watermelons. After the fruit course, people have pastries and then they have their national drink, sweet mint tea.