Is Moroccan food spicy?

One of the considerable foods of the world, Moroccan cooking teems with unpretentious flavors and interesting flavor mixes. Think tart green olives matched with cleaved protected lemon skin mixed into a tagine of delicate chicken, the astonishment of rich pigeon meat pie tidied with cinnamon and icing sugar, or sardines covered with a flavourful mix of coriander, parsley, cumin and an indication of bean stew. Affected by Andalusian Spain, Arabia and France, Morocco's cooking is a heavenly blend of delectable flavors that make it one of a kind.

So when you Visit Morocco , Don’t leave without trying…

Tagine :

A tagine is the clay cooking pot with a conical lid that gives its name to a myriad of dishes. Tagines can be seen bubbling away at every roadside café, are found in top notch restaurants and in every home, and are always served with bread.

couscous :

couscous is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. To serve, the meat is covered by a pyramid of couscous, the vegetables are pressed into the sides and the sauce served separately. It is often garnished with a sweet raisin preserve, or in the Berber tradition, with a bowl of buttermilk

bastila :

a very special pie represents the pinnacle of exquisite Fassi (from Fez) cuisine. Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.

moroccan mint tea :

Known as ‘Moroccan whisky’, mint tea is the drink of choice. It is usually heavily sweetened with sugar chipped off a sugar cone. Gunpowder tea is steeped with a few sprigs of spearmint stuffed into the teapot. It is poured into a tea glass from a height to create a froth called the crown.