Moroccan

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Tanjia (Meat Sealed in a Clay Jar with Preserved Lemon)

A meat dish from Marrakech: beef or lamb packed into a tall clay jar with preserved lemon, cumin, saffron and garlic, the mouth sealed with paper, and left for four hours or more in the hot ashes of the furnace that heats a public bathhouse. Almost no water goes in.

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Pastilla (Sweet and Savoury Chicken Pie)

A Moroccan feast pie: spiced chicken, egg and toasted almonds wrapped in thin pastry, baked, and then dusted with icing sugar and cinnamon. The whole dish is that last move — sugar over something savoury — and it sounds like a mistake but is not. Meat braised with saffron and ginger is already leaning sweet, and the sugar finishes the lean while tying the almonds and the cinnamon together.

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Couscous (Vegetable Couscous)

Fluffy steamed semolina topped with a spiced stew of carrot, zucchini, squash, and chickpeas — Morocco's signature dish. The couscous is ready in five minutes with hot water, and warm spices meet the natural sweetness of the vegetables.

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Chicken Tagine

A North African stew of chicken marinated in Moroccan spices and braised with onion, olives, and preserved lemon. The preserved lemon gives its signature salty-tangy note — serve with couscous or bread.