At the Marriages Restaurant in Philadelphia, PA, we want your experience to last so you will want to come back again and again with your friends and family. Authenticity is the most important along with friendly service and outstanding atmosphere. We have heard that our belly dancers and decor gives a true sense of being in another country. Whether you want Mediterranean or Middle Eastern, you will be totally surprised with our Great Food and Excellent Service. Moroccan cuisine is extremely refined, thanks to Morocco interactions and exchanges with other cultures and nations over the centuries. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine. Common spices include karma cinnamon, kampong cumin, Khartoum turmeric, skinnier ginger, library pepper, tahmira paprika, anise seed, sesame seeds, qesbour coriander, and zaafran belie saffron. Common herbs include mint and bimanous parsley. The main Moroccan Berber dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco. Lamb is also consumed, but as North African sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Poultry is also very common, and the use of seafood is increasing in Moroccan food. Among the most famous Moroccan Berber dishes are Couscous, Pastille also spelled Bsteeya or Bestial, Tainted, Tantalise and Harriman. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan. Pork consumption is forbidden in accordance with Sharing, religious laws of Islam. A typical meal begins with a series of hot and cold salads