A collection of recipes capturing the spirit of Moroccan cooking Cooks can choose from a colorful, aromatic and flavorsome range of side dishes, tagines, main courses, and desserts. A chapter on little dishes includes Warm Olives with Lemon and Herbs or Filled Savoury Pancakes. A Simple Feast offers Spiced Lentil and Pumpkin Tagine or Saffron Fish Balls in Tomato Sauce. The dishes from the palace include Chicken with Apricots and Honey, or Lamb with Eggs and Almonds. The final chapter on sweets, pastries and drinks, offers Figs with Rosewater, Almonds and Honey as well as Mint Tea.

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