Mrouzia — Fez, Morocco

Mrouzia was born of necessity: preserving the meat of the Eid sheep without refrigeration. Slow-cooked for a long time in honey, smen and spices, it would keep for weeks in an earthenware pot. In Fez, it has become a prestige dish, served at the heart of festive meals. The cooking is slow, and the sauce, reduced right down, coats the meat in a glossy brown glaze. Ras el hanout — the "head of the shop" blend that can contain twenty-five spices — gives it its depth, the cinnamon and honey its sweetness, the raisins and almonds its texture.