Tanjia secrets

Slow-cooked lamb or beef, preserved lemons, and cumin, traditionally prepared in an urn (tanjia) over hot ashes.

Chicken tagine with preserved lemons, green olives, and saffron, simmered to perfection in a traditional clay pot.

A rich and hearty Moroccan soup with tomatoes, lentils, chickpeas, and lamb, finished with a squeeze of lemon.

Steamed fine semolina served with a colorful medley of seven vegetables, including carrots, zucchini, and pumpkin.

A smoky and flavorful eggplant salad, cooked with tomatoes, garlic, and Moroccan spices, served as a side dish.

A savory-sweet pie with shredded pigeon meat, almonds, eggs, and spices, encased in delicate warqa pastry.

Grilled skewers of seasoned minced beef or lamb, infused with herbs and spices, served with a fresh salad.