From the beginning of the Almoravid period to the decline of the Marinid state, Maghrebi cuisine reflected the Maghrebis' marked interest in cooking as a feature of refined social life. Their customs and traditions contributed to the diversity of foods and dishes, especially meat. Meat occupied an important place in daily nutrition and appeared in many dishes and recipes. The types of meat used included mutton, beef, rabbit, poultry, and fish, as well as locusts, whose trade was widespread. Maghrebis also used earthenware pots to preserve these foods and maintain kitchen cleanliness, and they allocated pots for this purpose according to the days of the year. During the periods considered here, some meat preparations were made on skewers and preserved as qadid (dried meat) for use throughout the year. Other preparations included tafaya, introduced into al-Andalus by the musician Ziryab, as well as al-ahrash, al-Sanhaji al-muluki, al-isfiriya, soup, and hasa' al-futat (crumb soup). Other meat-based dishes that held an important place on the Maghrebi table throughout the year included al-narjisiyya, al-tabahjiyya of eastern origin, al-marwaziyya, and al-ibrahimiyya. Other preparations included marqaz, al-amkhakh, and recipes for various kinds of fish.