Next comes the tajine ( or tagine ), one of Morocco ’ s most famous dishes . The name refers to the conical-lidded pot in which it is prepared , as well as the intricately spiced stew of meat and vegetables , sometimes with dried fruits and nuts , cooked very slowly over a charcoal fire . Common spices used in tajines include ginger , cumin , turmeric , cinnamon and saffron and typical tajine combinations include lamb with raisins and almonds , beef with prunes and apples , and lamb with dates . Today it ’ s a Moroccan classic ; chicken tajine with green olives and preserved lemons - a simple yet delicious dish that is accompanied by thick wedges of crusty Moroccan flat bread , perfect for soaking up the sauce .
The arrival of a large platter topped with a mountainous mound of steaming couscous replete with roast pumpkin , raisins , and almonds topped with fresh coriander has me loosening my belt . What many people don ' t realize , is that couscous is not traditionally considered a main course , rather it is the dish served at the end of the meal to achieve total satiation .
The basic premise behind Moroccan hospitality is that no guest shall go home hungry and Nahmiah is making sure I leave her table on all fours . After the meal we retire to the cushioned divans that line the walls to stretch our legs and partake in more mint tea . Sipping on the refreshing sweet liquid and nibbling on fruit , I now fully understand why Moroccan cuisine is one of the world ’ s best .
TRAVEL OFTEN . LIVE WELL . 23