By Laura Robinson

As home to countless cultural influences, it's no surprise that Morocco's cuisine can't be confined to one sole region or category. Take a look below for a glimpse into the origin behind some classic Moroccan dishes.

Fes: Bissara

Don't leave Fes without a bowl of Bissara! Bissara is a famed flavorful fava bean soup. It's a hearty and comforting dish, often made during colder months of the year but can also be found in all seasons in the Fes Medina. Make sure to add olive oil, garlic powder, and cumin on top for the full flavor experience.

Tétouan: Pastilla

The Northern Moroccan city of Tétouan is home to the origin of the Moroccan Pastilla. Pastilla is meat, poultry or seafood layered with phyllo dough to create a sort of pastry or pie. Chicken pastilla tends to be sweet and cooked with almonds and cinnamon, whereas seafood pastilla is typically spicy. For dessert, check out milk pastilla layered with phyllo dough, cream, orange blossom, and almonds.

Marrakech: Tangia

Tangia refers to both the urn-shaped terra-cotta cooking vessel, and the stew that cooks inside of it. Tangia can be sweet, savory, or even tangy depending on its ingredients which range from all kinds of meat, grains, vegetables, and spices. Tangia is a dish you'll rarely find outside of Marrakech, so make sure to try it if you're in the Red City.

Special Occasions: Rfissa

This one isn't exactly region-specific, but as a dish known for its place in celebrations and special occasions, we needed to add some recognition for Rfissa. This combination of chicken, lentils, spices, and onions over a bed of shredded m'smen is the epitome of comfort food. It's often enjoyed by women after giving birth, as it's known for restoring energy and nutrients. While it's a meal that you might not find daily, Rfissa is a widely enjoyed dish marking special occasions throughout Morocco.

Across Morocco: The Staples

Tagine

No food article would be complete without proper homage to the most famous delicacy of all-- Tagine! Like Tangia, Tagine refers to both the clay cooking pot and the dish cooked inside of it. As the national dish of Morocco, you'll find tagine everywhere from gas station food courts to luxury restaurants. A few classic combinations are savory chicken with preserved lemon and olives, sweet tagine with meat and prunes, and if you're by the coast, a fresh fish tagine is a must eat.

Atay

Chances are, one of the first things you'll try in Morocco is a glass of piping hot Atay, also known as mint tea. From riads, shops, neighbors' homes, and beyond, cups of tea are not restricted to cafes or coffee shops in Morocco. Offering sweet mint tea is a trademark sign of welcoming and warmth; two central components of Morocco's unparalleled hospitality. Heads up: Moroccans often enjoy their mint tea very sweet. If you're looking for a less saccharine cup of tea than the standard, make sure you ask for Atay Bla Sucar meaning tea sans sugar.

Khobz

Khobz, traditional round Moroccan bread, is a standard accompaniment for any breakfast, lunch or dinner. Semolina flour is the key ingredient for the trademark flavor and texture of khobz. Bonus tip: use khobz just how you would use a fork or spoon. It's the perfect vehicle for scooping up a bite of tagine, soaking up bissara, or making sure that no sauce from the tangia is left behind.