Tagine for a dinner party — went down extremely well

I made Tagine for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The warmly spiced and aromatic profile was the main talking point — no one had quite experienced preserved lemon used that way before.

hospitality rituals including mint tea service are integral to the food experience. I explained the a medina restaurant context as I served it which helped people appreciate it fully. almond milk was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.