The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more enjoyed than in this country.

Cooking in Morocco falls into two specific categories. The first, intended for important guests, is the work of skilled chefs. It requires such intensive supervision that the host does not participate. He merely oversees the banquet with his sons and servants. No women are present. The men squat on mattresses or pillows around low, beautifully inlaid tables. A silver ewer of perfumed water is taken around and poured over three fingers of the right hand of each guest.

Moroccan appetizers

The host claps his hands and the meal begins. One course after another- each delicacy is served until Chban- complete satiation- is achieved. Again the silver ewer filled with warm water is presented to clean the mouth, lips, and hands. The meal is a feast for the gods and indeed it begins and ends with Bsmillah--God's blessing.

In the second category of cookery are the wonderful dishes prepared with loving care by the mistresses- Dadas- of the homes. Here, where time does not seem to count, she spends hours with her glazed earthenware and copper cooking dishes and her kanoun, the movable clay brazier. Her kitchen is austere, and the charcoal which perfumes the kebabs and allows the sauces to simmer is the only source of heat. There are no chairs. A folded carpet serves as a seat. The Dada is dressed in a long colorful robe tucked up in front and her wide sleeves are held in place with a twisted cord.

The scents of coriander, cumin, saffron, marjoram, and onion mingle with the pungency of olive oil and the sweetness of sandalwood, mint, and roses, delighting the senses.

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