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Morocco is a country with a multiethnic society and a rich culture, civilization, and etiquette. Throughout Moroccan history, Morocco has hosted many peoples, in addition to the indigenous Berbers, coming from the East (Phoenicians, Jews, and Arabs), South (Sub-Saharan African), and North (Romans and Vandals). All of these have had an impact on the social structure of Morocco. It has also hosted many forms of belief, from Paganism, Judaism, Christianity to Islam.
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Each region possesses its own uniqueness, contributing to the national culture. Morocco has set among its top priorities, the protection of its diversity, and the preservation of its cultural heritage.
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In the political world, Morocco is referred to as an African state. The majority of Morocco's population is Arab by identity. At least a third of the population speaks the Amazigh language. During the Islamic expansion, some Arabs came to Morocco and settled in the flat regions, such as Tadla and Doukkala. For example, there are groups called Charkawa and Arbawa who settled in Morocco from Arabia. The Charkawa claimed to be descended from Umar ibn Al-Khattab, the second caliph of Islam.
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Traditional clothing
A Moroccan kaftan
The traditional dress for men and women is called djellaba; a long, loose, hooded garment with full sleeves. For special occasions, men also wear a red cap called a bernousse, more commonly referred to as a Fez. Women wear kaftans decorated with ornaments. Nearly all men, and most women, wear balgha (بلغه) —- soft leather slippers with no heel, often dyed yellow. Women also wear high-heeled sandals, often with silver or gold tinsel.
The distinction between a djellaba and a kaftan is that the djellaba has a hood, while a kaftan does not. Most women’s djellabas are brightly colored and have ornate patterns, stitching, or beading, while men's djellabas are usually plainer and colored neutrally. Women are strongly attached to their "Moroccan wardrobe," despite the financial costs involved; the production of such garments is relatively expensive, as most of the work is done by hand, yet most women purchase a minimum of one new kaftan or takchita every year, normally for a special social event, such as a religious festival or a wedding. These days, it is an unwritten rule that traditional Moroccan dress is worn at such events.
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Moroccan architecture
Dar, the name given to one of the most common types of domestic structures in Morocco, is a home found in a medina, or walled urban area of a city. Most Moroccan homes traditionally adhere to the Dar al-Islam, a series of tenets on Islamic domestic life. Dar exteriors are typically devoid of ornamentation and windows, except occasional small openings in secondary quarters, such as stairways and service areas. These piercings provide light and ventilation. Dars are typically composed of thick, high walls that protect inhabitants from thievery, animals, and other such hazards; however, they have a much more symbolic value from an Arabic perspective. In this culture the exterior represents a place of work, while the interior represents a place of refuge. Thus, Moroccan interiors are often very lavish in decoration and craft.
Consistent with most Islamic architecture, dars are based around small open-air patios, surrounded by very tall thick walls, to block direct light and minimize heat. Intermediary triple-arched porticos lead to usually two to four symmetrically located rooms. These rooms have to be long and narrow, creating very vertical spaces, because the regional resources and construction technology typically only allow for joists that are usually less than thirteen feet.
Upon entering a dar, guests move through a zigzagging passageway that hides the central courtyard. The passageway opens to a staircase leading to an upstairs reception area called a dormiria, which often is the most lavish room in the home adorned with decorative tilework, painted furniture, and piles of embroidered pillows and rugs. More affluent families also have greenhouses and a second dormiria, accessible from a street-level staircase. Service quarters and stairways were always at the corners of the structures.
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Moroccan cuisine is extremely refined, thanks to Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences.
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IngredientsMorocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.
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Spices & other flavoringsSpices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron). Common herbs include mint and 'maadnous'(parsley.)
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Structure of meals The midday meal is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans usually eat with their hands and use bread as a utensil. The consumption of pork and alcohol are considered Haraam, and are prohibited per Muslim dietary restrictions.
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Main Dishes The main Moroccan Berber dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco. Lamb is also consumed, but as North African sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Poultry is also very common, and the use of seafood is increasing in Moroccan food. Among the most famous Moroccan Berber dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan. Pork consumption is forbidden in accordance with Sharia, religious laws of Islam.
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Salads
Salads include both raw and cooked ingredients, served either hot or cold. Cold salads include zaalouk, an eggplant and tomato mixture, and taktouka (a mixture of tomatoes, green peppers, garlic and spices).
Desserts
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar. Another is " Halwa shebakia ", pretzel-shaped dough deep-fried, dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also.
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BeveragesThe most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps.
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**this is taken directly from Wikipedia if you want to read more:
http://en.wikipedia.org/wiki/Moroccan_cuisine &
http://en.wikipedia.org/wiki/Culture_of_Morocco In light of Sandy, I'm not doing much research this time. The food photos are from unreviewed or little reviewed Moroccan recipes here at Food.com. Search recipes, narrow to Moroccan, narrow by photos & go to the end, work your way back. Happy cooking!** Beth
Elmotoo
Annacia 
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UmmBinat
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