If you love the sensory overload that comes with discovering a whole new world of aromas and flavors, Moroccan cuisine is definitely one to try. Shaped by Arab, Moorish and Berber cultures, Moroccan cuisine could be defined as a spicier variant of Middle Eastern fayre – but it's so much more than that. For starters, Moroccan natives are a deeply spiritual ethnic group, guided for the most part by Islam (although Christianity and Judaism are also followed). As you'll know from exposure to Indian dishes, Islam has a great deal of influence over the kinds of meat eaten and the way in which it is cooked. It's the same in Morocco. Mutton, lamb, beef, poultry and seafood form the basis upon which national favorites like Besteeya (pigeon, squab or chicken pie) and Tajine, a slow cooked stew with braised beef, peppers, tomatoes and herbs. Quite similar to the fusion stew “tavvas” of Cyprus, you'll find Tajine is a popular inclusion upon Middle Eastern fusion menus – especially within America's tourist-magnet cities: New York, San Francisco and Las Vegas. Moroccan salads are quite unlike the leafy green European cold dishes we're so accustomed to. Zaalouk melds the delicious freshness of eggplant and tomatoes, with an olive oil and garlic base, further refined to taste with cilantro, paprika and cumin. You're most likely to find Zaalouk as an aperitif or meal accompaniment, served with lashings of crusty bread and a jug of olive oil. Who can forget Moroccan tea, a completely unique experience with no end of health benefits to boot. Green tea with mint is the hot staple of Morocco, often served with a sugar cone and fresh mint added to taste. Hot or cold, its a great palate cleanser prior to a fruity fig dessert!