Moroccan cuisine is considered one of the most unique cuisines in the world. One of the reasons for this is the remarkable diversity of influences. In Moroccan dishes, one can trace the country’s long history of invaders and immigrants who have left their mark. The cuisine of the first inhabitants, the Berbers, still exists today in the staple dishes like Tagines and Couscous.The coming Muslims brought new spices, nuts and dried fruits, and the sweet and savory combinations that we see in dishes like Lamb Tagine with prunes, apricots and dates. The Moors introduced olives, olive oil, and citrus while the Jewish-Moors left behind their sophisticated preserving techniques that we see in the frequent use of preserved lemons, pickles, etc. The Ottoman Empire introduced kebabs to Moroccan cuisine.Over time, cooks in the kitchens of the four royal cities ( Marrakech, Fez, Meknes, and Rabat) have developed and perfected the dishes that blend each of these distinct tastes. Every Moroccan dish has its place and varies with the market, the season, and the region.