oc can ▁l amb ▁does ▁not ▁have ▁the ▁p ung ent ▁flav our ▁that ▁Western ▁l amb ▁and ▁m utton ▁have . ▁P oul try ▁is ▁also ▁very ▁common , ▁and ▁the ▁use ▁of ▁sea fo od ▁is ▁increasing ▁in ▁Mor oc can ▁food . ▁In ▁addition , ▁there ▁are ▁d ried ▁salt ed ▁me ats ▁and ▁salt ed ▁preserved ▁me ats ▁such ▁as ▁k li ia / k hl ia ▁and ▁" g ' did " ▁which ▁are ▁used ▁to ▁flav or ▁tag ines ▁or ▁used ▁in ▁" el ▁gh ra if " ▁a ▁fol ded ▁sav ory ▁Mor oc can ▁pan ca ke . ▁ ▁Among ▁the ▁most ▁famous ▁Mor oc can ▁d ishes ▁are ▁C ous c ous , ▁Past illa ▁( also ▁sp elled ▁B ste ey a ▁or ▁Best illa ), ▁T aj ine , ▁Tan j ia ▁and ▁H ari ra . ▁Although ▁the ▁latter ▁is ▁a ▁soup , ▁it ▁is ▁considered ▁as ▁a ▁d ish ▁in ▁itself ▁and ▁is ▁served ▁as ▁such ▁or ▁with ▁dates ▁especially ▁during ▁the ▁month ▁of ▁Ram ad an . ▁P ork ▁consumption ▁is ▁forb idden ▁in ▁accord ance ▁with ▁Sh aria , ▁religious ▁laws ▁of ▁Islam . ▁ ▁A ▁big ▁part ▁of ▁the ▁daily ▁me al ▁is ▁bread . ▁B read ▁in ▁Mor oc co ▁is ▁princip ally ▁from ▁dur um ▁whe at ▁sem ol ina ▁known ▁as ▁k h ob z . ▁Baker ies ▁are ▁very ▁common ▁throughout ▁Mor oc co ▁and ▁fresh ▁bread ▁is ▁a ▁st ap le ▁in