Green lentils and vegetable broth in saffron and ras el hangout.

A hearty traditional soup of seven vegetables, pureed legumes, rice, and Moroccan spices.

Slightly steamed and pickled in traditional spices.

Roasted and dressed bell pepper tossed with fresh tomatoes.

Oranges, carrots, atlas olives, and preserved lemon tossed with micro greens with extra virgin olive oil.

Stewed chicken with fresh potatoes, carrots, and green peas in the homemade saffron sauce. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

A spicy dish of stewed chicken. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Shank of spring lamb stewed in saffron sauce stuffed with potatoes, carrots, and green peas. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Shank of spring lamb stewed in saffron sauce and topped with sweet potatoes. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Stewed sweet potatoes, bell peppers, and carrots. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Zucchini, chickpeas, turnips, Calabasas, carrots, and currants. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Served with preserved lemon and imported atlas olives. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Spring lamb with prunes and toasted almonds topped with sesame seeds. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Minced spring lamb stewed in saffron sauce. Stuffed with potatoes, carrots, and green peas. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Stewed chicken and sweet potatoes. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Shank of stewed spring lamb simmered in tomatoes, parsley, and preserved lemon. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.

Seasoned potato croquettes rolled in semolina flour and deep fried in vegetable oil. Served with chermoula aioli.

Seasoned vegetables wrapped in phyllo and baked.

Seasoned chicken croquettes rolled in semolina flour and deep fried in vegetable oil. Served with chermoula aioli.

Seasoned lamb wrapped in phyllo and baked.

Bell pepper and eggplant sauteed in wine and garlic reduction.

Minced tuna delicately seasoned and folded in phyllo.

Red lentil pate in a saffron broth.

Spinach, kale, and collard greens sauteed with garlic and lemon.

Combination of Mediterranean olives.

A thick spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic.

Roasted marinated eggplant in chermoula, tomato, and herbs.

Stewed in herbs, slowly baked and braised in lemon, saffron, and white wine.

Stewed in herbs, slowly baked and braised in lemon, saffron, and white wine.

Homemade lamb sausage grilled to perfection and served with shakshouka.

The combination of vegetables stewed in chickpea broth and peppered with a combination of spices over a nest of steamed semolina.

Vidalia onions, chickpeas, currants, free range chicken, merguez sausage, and spring lamb. The combination of vegetables stewed in chickpea broth and peppered with a combination of spices over a nest of steamed semolina.

Caramelized Vidalia onions, chickpeas, and currants. The combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.

Homemade spicy lamb sausage. The combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.

The combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.

Dates and nuts hand rolled in phyllo dough and dipped in chocolate.

A paste of ground blanched almonds rolled into phyllo dough, fried, and dipped in honey.