A little history to better understand and be transported by Moroccan gastronomy
The richness of Moroccan cuisine certainly comes from multiple influences linked to the kingdom's turbulent history.
The simple dishes based on fresh vegetables, semolina, and wheat come from the original Berber settlement. When the Arabs arrived in Fez in the 9th century, the cuisine of Morocco has been enhanced with new spices (saffron, ginger) and new ways of cooking meat. Recipes for honey, almond, and pistachio cakes date from this period. With the Andalusians and the Jews expelled from Spain in the 15th century, Moroccan cuisine was enriched with refined dishes based on meat, fish, and subtly sweet/salty mixtures such as the famous tajine of prunes or the pastilla of pigeons.
The Turkish influences recognized by eating skewers and grilled meats in Morocco would come from Algerians who fled their country in the 16th century, occupied by the Turks. To be exhaustive, it would also be necessary to speak of African influences, brought by trans-Saharan caravans and more recent English and French influences.