Moroccan cuisine is influenced by Morocco`s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Arabic, Andalusian, and Mediterranean cuisines with a slight European and Subsaharan influence.
The main Moroccan dish is couscous, the old national delicacy. Beef is the most commonly eaten red meat, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or is heavily consumed.
Since Morocco lies on two coasts, the Atlantic and the Mediterranean, Moroccan cuisine has ample seafood dishes.
There are dried salted meats and salted preserved meats such as khlea and g`did (basically sheep bacon), which are used to flavor tagines or used in `el rghaif`, a folded savory Moroccan pancake.