Choose dishes like the creamy baba ganoush; zingy tabbouleh salad that screams with perky freshness; or the addictive mechouia dip made with roasted peppers and tomatoes. But these are a precursor for mains such as tajine dishes defined by their big-hearted richness – in this, the beef is the king, with a deep velvet sauce of honey and ginger and knuckle-sized prunes.