So great are the variations in Moroccan cuisine, so unique are the customs, manners, artistry and conception differing from one region to another, from one town to another and sometimes from one family to another, that it is only possible to speak of moroccan cuisine in generalities.

Four elements are prevalent in all aspects of moroccan cuisine.

The first element is mint tea, which is served as a welcoming refreshment, an appetizer digestive drink or even an accompaniment to meals. It can be served with batbout, a small, round bread slightly raised and flavored with anis seed; msemmen, a wheat flour pancake cooked in clay dishes; rghaief, plain or stuffed with flaky pastry; baghrir, thick or thin crepes sprinkled with melted butter and honey; and amlou, a paste of whole almonds grilled then ground with argan oil and mixed with honey. Mint tea can also be served with all kinds of cookies, biscuits, cakes or simply with bread made of barley, corn or wheat.

The second element is couscous. variations can also be found here. The semolina can be wheat, barley or corn; the meat can be beef, lamb, chicken, or even fish; and the vegetables accompanying the dish vary according to the region, and may include onions and raisins.

The third element is mechoui. Usually it is roasted lamb, but it can also be beef, goat, camel, gazelle or simply chicken. It may be covered in salt and butter, seasoned with spices such as saffron, paprika and cumin, or even sprinkled with marinated juices flavored with coriander and other herbs.

The last element is bastilla. It is a flaky pastry pie stuffed with almonds, hazelnuts or a mixture of both, together with onions, parsley, and eggs, and the stuffing can be enhanced with meat, fish, poultry or seafood.