Fez and Meknes Restaurants

Every Moroccan city has its own way of preparing the national dishes. Harira, the spicy bean-based soup filled with vegetables and meat, may be designated as Fassi (from Fez) or Meknessi (from Meknès) and varies slightly in texture and ingredients. Tagines, stewed combinations of vegetables and meat or fish cooked in conical earthenware vessels, are nearly always delicious, as is couscous, served traditionally on Friday in Moroccan households. Pastilla, a phyllo-pastry pie with pigeon or chicken, is a Fez specialty, cloyingly sweet with powdered sugar and cinnamon. Mechoui, roast lamb, must usually be ordered at least several hours in advance. Kebabs are grilled brochettes of meat. Some of Morocco's best and cheapest food is sold in the souks, where you can grab an excellent harira.