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Morocco

Tagines, preserved lemon, ras el hanout and flaky pastilla.

Iconic recipes

Slow-cooked chicken with olives, preserved lemon and ras el hanout — fragrant, bright and deeply savory.

Slow-braised lamb with prunes, cinnamon and toasted almonds — a sweet-savory Moroccan classic.

Friday couscous steamed three times over a saffron-spiced lamb and vegetable broth.

Flaky warqa pastry layered with saffron chicken, almonds, eggs, cinnamon and sugar.

Tomato-lentil-chickpea soup thickened with flour, lifted with cilantro — Ramadan's iftar staple.

Layered square Moroccan flatbreads, crisp outside and tender within — eaten with honey or cheese.