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Moroccon cuisine is elaborate and spectacular in presentation. The popular local delicacies are Couscous (semolina, served with eggs, chicken, lamb or vegetables), Djaja Mahamara (chicken stuffed with raisins, almonds, and semolina), Tajine (an aromatic lamb or chicken stew) and Mchoui (pit-roasted mutton). Popular desserts are Kab-el-ghzal (almond pastry) and Pastilla (rich, pigeon-meat pastry). Meals are washed down with fresh Mint Tea.
El-Aaiún (also transliterated "Laâyoune " or "El Ayun "; Arabic: العيون, transliterated al-ʾAyūn, lit. "The Springs"), is a city in Western Sahara founded by the Spanish in 1928. Administered by Morocco since 1976, UN General Assembly Resolution 34/37 and UN General Assembly Resolution 35/19. El-Aaiún is the capital of what the Moroccan government call the region of Laâyoune-Boujdour-Sakia El Hamra, and POLISARIO call Occupied Territories. It is also claimed by the Sahrawi Arab Democratic Republic as their capital.
The town is divided in two by the water in Sequiat el Hamra. On the south side is the old lower town, constructed by the Spanish. A cathedral from that era is still in operation, with priests dividing their time between this town and Dakhla further south. On higher ground, north of the water, is the new upper town, where most of the military installations are located.
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