The national cuisine of Casablanca is full of contrasts. Some people compare its cuisine with Spanish cuisine, but the difference between these culinary traditions is very high. Speaking about the distinguishing features of the local food, we simply cannot fail to mention active use of various herbs and spices. They are added literally to all dishes, despite the fact whether it is meat or fish, cakes or desserts. Speaking of contrast, here it is mainly understood as the presence of components with a completely different flavor in a dish. Therefore, meat with hot spices can be served with a garnish of dry fruit. Lamb is considered one of the most popular national dishes. The meat can be cooked on an open fire, boiled and served with a soup or baked together with dates, prunes and other dried fruit. Every holiday is traditionally supported by a banquet with delicious meals. Even true connoisseurs will get lost in the variety of wonderful dishes offered. A holiday table traditionally contains first course dishes. Harira soup is traditionally very popular with tourists. The soup is made from lamb with beans and herbs. Fans of less nourishing dishes will surely like chorba chicken soup. There are true delicacies among national dishes, but some of them may seem quite exotic to European travellers. Pastilla is one of these dishes. This is an obligatory dish for all important events. The main ingredients of the dish are pigeon meat, almonds and boiled pigeon eggs. Ready stuffing is
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