Moroccan cuisine is an aromatic and flavorful journey, drawing from Arab, Berber, and Mediterranean influences. Tagine—a slow-cooked stew of meat, vegetables, and spices named after the clay pot it’s cooked in—is a staple found in homes and restaurants alike. Couscous, traditionally prepared on Fridays, is steamed semolina served with vegetables and sometimes meat. Harira, a hearty lentil and chickpea soup, is especially popular during Ramadan. Pastilla, a savory-sweet pastry filled with pigeon or chicken, almonds, and cinnamon, is a unique specialty. Street vendors sell fragrant Moroccan mint tea, served sweet and poured high to create froth, alongside fresh orange juice and fried treats like sfenj (Moroccan doughnuts).