6 Moroccan Specialities Meghan And Harry Should Try On Their Royal Tour

This herby marinade, dipping sauce and spiced condiment tends to feature paprika, garlic, cumin, honey, lemon juice and handfuls of chopped coriander. It’s then slicked across meat and fish before it’s grilled, or even better, rubbed into aubergine halves, then baked until sticky and rich.

We tend to think of couscous as simply the tiny, yellow grains we stir through salads, but in Morocco, proper couscous actually means a dish of steamed semolina grains topped with vegetable broth and meat. It’s a far more decadent affair.

The velvety flesh of grilled and charred aubergines is smushed with tomatoes, garlic and olive oil to make this smoky veggie dip. Just add flatbread – and hummus.

If you like your spinach, this cooked salad should hit the spot. It features parsley, coriander, garlic, lots of spinach and olives, as well as paprika and cayenne for a tart and spicy side dish.

Pie but not as you know it, the Moroccan b’stilla features poultry (traditionally pigeon, but often chicken) layered with spices, and encased in a crisp filo pastry crust. It’s also sometimes dusted with icing sugar…

Harira – a Moroccan soup, often made using tomatoes, chickpeas, turmeric, cumin and cinnamon – tends to be eaten at Ramadan, but makes for an ideal lunch.