wow, a tagine like this doesn't come along too often. Fadel (who is a chef) created this sublime dish with lamb, onions, prunes, apricots, almonds, little tomato concentrate (spices - paprika, little cumin, lot of cinnamon, honey and saffron). he fried the meat with honey and oil, tossed the onions in with the tomatoes and spices. he let it cook for 1/2 hour or so, added the fruit/almonds and voila - scrumptious tagine served with bread and salad. yum.this tagine came after 'breakfast' which was served after the sun went down - moroccan sweets, harrira (veg soup), eggs cheese. after the tagine came dessert - pear sorbet with vanilla ice cream topped with chantilly (whipped cream). mon dieu. apparently this happens the whole month of ramadan. feast and famine my friend.
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