Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The cuisine of Morocco is mainly Berber-Moorish, European, Mediterranean cuisines. Spices are used extensively in Moroccan food. The main Moroccan dish most people are familiar with is couscous. Beef is the most commonly eaten red meat in Morocco, usually eaten in a Tagine with vegetables or legumes. Chicken is also very commonly used in Tagines, knowing that one of the most famous tagine is the Tagine of Chicken, potatoes and olives. And lamb is also consumed. Poultry is also very common, and the use of seafood is increasing in Moroccan food. Pork consumption is forbidden in accordance with Sharia, religious laws of Islam. Among the most famous Moroccan dishes are Couscous, Pastilla, Tajine and Harira. A big part of the daily meal is bread, it is principally from durum wheat semolina known as khobz. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town and village. The most common is whole grain coarse ground or white flour bread. There are also a number of flat breads and pulled unleavened pan-fried breads. Most Moroccan food is eaten with the hands. If you are invited to join someone for a meal, you should always eat with the right hand as the left is supposed to be used for the toilet.