Nomads called Berbers were the first inhabitants of Morocco over two thousand years

ago. They used local ingredients, such as olives, figs, and dates, to prepare lamb and
poultry stews. Over time, traders and conquering nations introduced new food customs.
Among them were the Phoenicians, Carthaginians, and Romans. However, the
strongest influence on native cooking was the Arab invasion in the seventh century A.D.
The Arabs brought with them new breads and other foods made from grains. They
introduced spices including cinnamon, ginger, saffron, cumin, and caraway. They also
introduced sweet-and-sour cooking, which they had learned from the Persians. Moors
from Andalusia in southern Spain also influenced Moroccan cooking. The pastilla, or
bisteeya, a popular pigeon pie in Morocco, was originally a Moorish dish.