Moroccan culture

The culture of Morocco, a country in western North Africa, first refers to the observable cultural practices of its 35,000,000 inhabitants. The culture of Morocco presents different aspects, which are developed below.

Its geographical location makes Morocco a multicultural country, given the diversity of its Berber, Arab, Muslim, African, and Andalusian population. This mosaic of ethnic groups gives Morocco a great cultural richness.
dances
Main article: Moroccan music.
Several styles of dance are found in Morocco according to the regions, such as "REGGADA". The reggada comes from a rifain war dance called imedyazen or aarfa. The Rifans warriors danced in a sign of victory over the enemy, hence the use of the rifle, the ground strikes are at the rhythm of the music and symbolize the membership of the land of the Rif. The Arfa are a very old family of chioukhs (masters) of the Rif. Sheikh Shioukh (master of the masters) of the Arfa bears the title of Arif2. It is more precisely originated from the city of Berkane located in the rif
Some culinary specialties of the country
Main article: Moroccan cuisine.

harira
Mechoui: whole lamb roasted on charcoal embers, not flamboyant. It is watered during the cooking of butter and salt water. It is served hot and whole, often sprinkled with caraway. The mechoui of the city of Oujda is characterized by the quality of its taste. This region is famous for having the best meats in Morocco. In addition this dish is devoted to major ceremonies (weddings, baptisms, engagement ...)
Kaake: it's a popular cake. It has the advantage of being within the reach of all budgets and to keep for several weeks.
Couscous: Family meal usually eaten on Friday after prayer. It is based on semolina, there are several varieties of couscous, the best known are: couscous with fish (sweet salty) and the most common couscous with seven vegetables with beef or mutton generally, chicken couscous is accompanied by a sauce made from chickpeas, raisins and onions. It is consumed with traditional "lben" (fermented milk) or bought in supermarkets. In some areas semolina is prepared with milk. Note that this dish is not specifically of Moroccan origi.