The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean, African influences. Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of sheep, cattle, poultry, and seafood which serve as a base for the cuisine.

Characteristic flavouring ingredients in cooked dishes include preserved lemon, cold-pressed, unrefined olive oil and dried fruits. Spices are used extensively in Moroccan food such as saffron, cinnamon, cumin. turmeric, ginger, pepper, coriander, parsley, and paprika, other common ingredients include mint, olives, oranges and lemons.