Moroccan cuisine — , Andalusi overlay · 595

Marrakesh, Fez and Casablanca do not cook the same dinner. Regional stubbornness is the cuisine, not a footnote. The home pantry around Tagine and the labour behind Couscous rarely fit a takeaway box. Are restaurant versions "authentic"? Restaurant Moroccan cuisine is one register. Home pots and market stalls are others. Authenticity is a marketing word; technique is not.

المطبخ المغربي is the local name used in this atlas beside Moroccan cuisine. Moroccan cuisine is organised around preserved lemon / smen / olives and couscous / bread. Tagine and Couscous are the plates most diners meet first. Street and home forms differ. The export icon is real; the pantry behind preserved lemon / smen / olives is what makes it a system.

Marrakesh concentrates restaurants; the provinces keep the older pots. A single national menu abroad is a greatest-hits list. preserved lemon / smen / olives is the bass. couscous / bread is the meal. Regional fats and pickles do more work than a last-minute chili flake. Share the centre; keep a personal starch.