Culture

• Overview
• Music
• Languages
• Culinary art
• Drink

Morocco is an ethnically diverse country with a rich culture and civilization. Through Moroccan history, Morocco hosted many people coming from East (Phoenicians, Carthaginians, Jews and Arabs), South (Sub-Saharan Africans) and North (Romans, Vandals, Andalusians (including Moors and Jews)). All those civilizations have had an impact on the social structure of Morocco. It conceived various forms of beliefs, from paganism, Judaism, and Christianity to Islam.

The production of Moroccan literature has continued to grow and diversify. To the traditional genres—poetry, essays, and historiography—have been added forms inspired by Middle Eastern and Western literary models. French is often used in publishing research in the social and natural sciences, and in the fields of literature and literary studies, works are published in both Arabic and French. Moroccan writers, such as Mohammed Choukri, Driss Chraïbi, Abdallah Laroui, Abdelfattah Kilito, and Fatima Mernissi, publish their works in both French and English. Expatriate writers such as Pierre Loti, William S. Burroughs, and Paul Bowles have drawn attention to Moroccan writers as well as to the country itself.

Since independence a veritable blossoming has taken place in painting and sculpture, popular music, amateur theatre, and filmmaking. The Moroccan National Theatre (founded 1956) offers regular productions of Moroccan and French dramatic works. Art and music festivals take place throughout the country during the summer months, among them the World Sacred Music Festival at Fès.

Moroccan music, influenced by Arab, Amazigh, African, and Andalusian traditions, makes use of a number of traditional instruments, such as the flute (nāy), shawm (ghaita), zither (qanūn), and various short necked lutes (including the ʿūd and gimbrī). These are often backed by explosive percussion on the darbūkka (terra-cotta drum). Among the most popular traditional Moroccan artists internationally are the Master Musicians of Jajouka, an all-male guild trained from childhood, and Hassan Hakmoun, a master of gnāwa trance music, a popular spiritual style that traces its roots to sub-Saharan Africa. Younger Moroccans enjoy raï, a style of plain-speaking Algerian music that incorporates traditional sounds with those of Western rock, Jamaican reggae, and Egyptian and Moroccan popular music.

Each region possesses its own specificities, thus contributing to the national culture and to the legacy of civilization. Morocco has set among its top priorities the protection of its diverse legacy and the preservation of its cultural heritage.

Culturally speaking, Morocco has always been successful in combining its Berber, Jewish and Arabic cultural heritage with external influences such as the French and the Spanish and, during the last decades, the Anglo-American lifestyles.

1- Moroccan Arabic is a dialect of Maghreb Arabic. The language is fairly different from the Arabic traditionally spoken in the Middle East and is also slightly influenced by French or Spanish, depending on where in the country you are. This dialect is also related to Spanish, as Spanish was heavily influenced by Arabic from Morocco before the expulsion of 1492.

2 Berber, or the Amazigh language, is spoken by Morocco's Berber population. In the mountainous regions of the north the dialect is Tarifit, the central region the dialect is Tamazight, and in the south of the country the dialect is Tachelheet.

3 French is still widely understood in Morocco, and it is the most useful non-Arabic language to know.

Although you will find people who speak English and Spanish in tourist centers, many of these will be touts and faux guides, who may become a burden. Some shop owners and hotel managers in urban centers also speak English, but outside of that English is not widely understood.

Moroccan cuisine is often reputed to be some of the best in the world, with countless dishes and variations proudly bearing the country's colonial and Arabic influences. Unfortunately as a tourist through Morocco, especially if you're on a budget, you'll be limited to the handful of dishes that seem to have a monopoly on cafe and restaurant menus throughout the country. Apart from major cities, Morocans do not generally eat out in restaurants so choice is generally limited to international fare such as Chinese, Indian and French cuisine.
Traditional cuisine

Couscous made from semolina grains and steamed in a colander-like dish known as a couscoussière is the staple food for most Moroccans, and is probably the best known Moroccan meal. It can be served as an accompaniment to a stew or tagine, or mixed with meat and vegetables and presented as a main course.

Tagine, a spicy stew of meat and vegetables that has been simmered for many hours in a conical clay pot (from which the dish derives its name). Restaurants offer dozens of variations (from Dh 25 in budget restaurant) including chicken tagine with lemon and olives and prawn tagine in a spicy tomato sauce.

A popular Berber contribution to Moroccan cuisine is kaliya, a combination of lamb, tomatoes, bell peppers and onion and served with couscous or bread.

A popular delicacy in Morocco is Pastilla, made by layering thin pieces of flakey dough between sweet, spiced meat filling (often lamb or chicken, but most enjoyably pigeon) and layers of almond-paste filling. The dough is wrapped into a plate-sized pastry that is baked and coated with a dusting of powdered sugar.

Moroccans often elect to begin their meals with warming bowl of harira (French: soupe moroccaine), a delicious soup made from lentils, chick peas, lamb stock, tomatoes and vegetables. Surprisingly, among Moroccans harira has a role of nourishing food for "blue-collars" rather than a high-flying cuisine.

Soups are also traditional breakfasts in Morocco. Bissara, a thick glop made from split peas and a generous wallop of olive oil can be found bubbling away near markets and in medinas in the mornings.

Many cafes (see Drink) and restaurants also offer good value petit déjeuner breakfast deals, which basically include a tea or coffee, orange juice (jus d'Orange) and a croissant or bread with marmalade from Dh 10.
Snacks and fast food

Snackers and budget watchers are well catered for in Morocco. Rotisserie chicken shops abound, where you can get a quarter chicken served with fries and salad for around Dh 20. Sandwiches (from Dh 10) served from rotisserie chicken shops or hole-in-the-wall establishments are also popular. These fresh crusty baguettes are stuffed with any number of fillings including tuna, chicken, brochettes and a variety of salads. This is all usually topped off with the obligatory wad of French fries stuffed into the sandwich and lashings of mayonnaise squeezed on top.

You may also see hawkers and vendors selling a variety of nuts, as well as steamed broad beans and BBQ'd corn cobs.