Eat a traditional Moroccan tagine in a riad

“The kids begged to have dinner at Riad Azoulay again - they love the pasta so much. Truly, our riad has had the best food and service of anywhere we’ve eaten in Marrakech this week, so Andi and I were fine staying in for another meal. Tonight’s dinner was harira (moroccan soup), chicken tagine with vegetables and couscous, and tiramisu for dessert. Even though we ate chicken tagine for lunch today during our cooking class, tonight’s dinner of the same basic ingredients had different flavors. It was really delicious, and once again we retired to our room for the night with very full bellies.”

“It was a little too cool for al fresco dining, so we opted for inside: Tagine lids hanging from the ceiling were a nice touch: Our first course was three small glasses filled with soup: cauliflower, squash, and pea, one of my favorite dishes of the trip. The cauliflower was especially good--rich and creamy: Other dishes from this night and a second night we ate at the riad included meat samosas and chicken and olive tagine with preserved lemon: . . . lamb and chick pea tagine, and patties made of ground camel meat (a special request made by Bob and cheerfully fulfilled by the kitchen for our second meal there): . . . and two of the best desserts on the entire trip, a chocolate fudge pie that was my idea of Nirvana and a sweet, tangy lemon tart on a graham cracker base:”