Mint, fig, cinnamon, preserved lemon, purple olives, toasted almonds – then moist succulent lamb that drops off the bone, slow-cooked to heaven. Each element has a clear, strong voice – and that is so typical of Moroccan cuisine. Morocco’s gastro-offerings are legion, and nearly all mix salty-sour with sweet (sometimes too much so) in a seductive, multi-layered composition. Then there are the pastries, dripping honey or syrup and filled with pistachios or almond paste. Waistlines have a hard time. Luckily there are also little salad appetisers, quite delicious, that multiplied up can make a very respectable (light) supper. Couscous of course can’t be ignored, but the Moroccans themselves generally only eat it once a week on Friday, their sabbath.