▁with ▁the ▁outside ▁world . ▁The ▁cu is ine ▁of ▁Mor oc co ▁is ▁mainly ▁a ▁fusion ▁of ▁Mo or ish , ▁European ▁and ▁Mediter rane an ▁cu is ines . ▁ ▁Sp ices ▁are ▁used ▁extens ively ▁in ▁Mor oc can ▁cu is ine . ▁While ▁sp ices ▁have ▁been ▁imported ▁to ▁Mor oc co ▁for ▁thousands ▁of ▁years , ▁many ▁ing red ients ▁such ▁as ▁sa ff ron ▁from ▁T ili ou ine , ▁mint ▁and ▁ol ives ▁from ▁M ek nes , ▁and ▁or anges ▁and ▁lem ons ▁from ▁Fe z , ▁are ▁home - g rown . ▁Ch icken ▁is ▁the ▁most ▁widely ▁e aten ▁meat ▁in ▁Mor oc co . ▁The ▁most ▁commonly ▁e aten ▁red ▁meat ▁in ▁Mor oc co ▁is ▁be ef ; ▁l amb ▁is ▁preferred ▁but ▁is ▁relatively ▁expensive . ▁The ▁main ▁Mor oc can ▁d ish ▁most ▁people ▁are ▁familiar ▁with ▁is ▁c ous c ous , ▁the ▁old ▁national ▁del ic acy . ▁ ▁Be ef ▁is ▁the ▁most ▁commonly ▁e aten ▁red ▁meat ▁in ▁Mor oc co , ▁usually ▁e aten ▁in ▁a ▁Tag ine ▁with ▁veget ables ▁or ▁leg umes . ▁Ch icken ▁is ▁also ▁very ▁commonly ▁used ▁in ▁Tag ines , ▁knowing ▁that ▁one ▁of ▁the ▁most ▁famous ▁tag ine ▁is ▁the ▁Tag ine ▁of ▁Ch icken , ▁pot atoes ▁and ▁ol ives . ▁Lamb ▁is ▁also ▁consum ed , ▁but ▁as ▁North west ▁African ▁sheep ▁bre eds ▁store ▁most ▁of ▁their ▁fat ▁in ▁their ▁t ails , ▁Mor