3-Day Morocco
Itinerary

Tagine

Morocco's slow-cooked masterpiece named for its conical clay vessel — lamb with prunes, almonds and ras el hanout; chicken with preserved lemon and olives; or kefta (spiced meatballs) with egg and tomato; the conical lid recirculates the steam in a self-basting cycle; cooked over charcoal for three hours; served with khobz bread for the communal scoop.

Bastilla (B'stilla)

Morocco's most complex and celebrated dish — concentric layers of warqa pastry (thinner than phyllo) encasing a filling of slow-cooked pigeon or chicken, egg and a spiced almond layer dusted with powdered sugar and cinnamon; the sweet-savoury collision is simultaneously jarring and magnificent; once reserved for royal banquets; now served at Fassi wedding feasts.

Couscous

Morocco's Friday meal and its most culturally significant dish — hand-rolled semolina grains steamed three times in a couscoussier above a broth of lamb, seven vegetables (turnip, carrot, pumpkin, courgette, cabbage, potato and onion) and aromatic herbs; served on a platter with the vegetables arranged by colour; the UNESCO-listed tradition of couscous-making in the Maghreb.