Marrakech has interesting dishes. Fork and knife is optional. Using a clay plate and covering called a tanjine, a dish called couscous (pronounced 'coos-coos'), with vegetables is a staple. Then some form of meat: chicken, beef - either on a skewer or in a gravy-sauce is picked up with a bread. It is not spicy, in general, although I was surprised from time to time with a burning sensation. As a result, more often than not, I chose fried squid (calamari) and shrimp.
Olives are plenteous and brought at the beginning of meals in better establishments, fruit is delicious and grown locally. I ate my fill of dates on more than one occasion.
Hot sweet tea with mint leaves is served everywhere. Sweet - diabetic-shock sweet. Sugar is boiled with the tea making it very smooth. The pouring from two feet distance is a delightful show - meant to reoxygenate the water after boiling. Very enjoyable.
Just in case you are asking, those are sheep heads lined up for dining. No, I did not order from that stand or from the snail stand.
Although we ate in hotels, I prefer the open market and the booths. I liken it to a state fair atmosphere. We laughed alot and I, for one, never felt any ill effects. Good times - once again, for me. Tim spent his birthday describing a GM product over porcelan: Buick.