Atlas Kitchen

Slow-cooked chicken with preserved lemon, olives and saffron in a conical clay tagine.

Steamed semolina pearls topped with seven-vegetable broth and lamb or chicken — Friday tradition.

Tomato, lentil and chickpea soup with lamb — the traditional Ramadan iftar opener.

Sweet-and-savoury pie of warqa pastry filled with pigeon or chicken, almonds, dusted in sugar and cinnamon.

Eggs poached in a pan of spiced tomato and pepper sauce, eaten straight from the skillet with bread.

Thin pastry filled with egg, tuna, capers and parsley, deep-fried until shatteringly crisp.