This post is continued from last Friday where I showed you the huge smorgasbord first course of salads and bread. If you missed it, click here.
This week is the two tagines that followed plus some shots of the incredible view of Fez from the restaurant balcony.
Above is lamb and preserved lemon tagine – please note the gorgeous big chunks of bone marrow! Delish. I’m also a big fan of the lightly toasted peeled almonds, they add so much texture.
To see more photos click the pink button below.
Lamb and prune tagine. Perhaps a few too many prunes? At least you can’t fault the Moroccan generosity.
This was the first and last instance I saw of toasted sesame seeds as a garnish for a tagine in Morocco. Shame, it was really nice.
The incredible view. Do you think they like-slash-need cable TV in Morocco?
The beautiful mountainside – I think some of those trees are olive. Yum.
That’s all folks!