This is a guest post by contributor Jodi Ettenburg of

One of the most memorable meals I’ve had was in Zaita, Morocco, a tiny roadside town on the drive to Fez. We stopped for a bite to eat and there were a dozen or so tagines bubbling softly on the fire. While I’d been eating mostly chicken tagine during my time in Morocco, this stand had only mutton (either with peas or without). After almost three weeks – and many tagines – later, it remains the best one I’ve had. Tender mutton, perfectly cooked vegetables and a strong harissa to counter the fattiness of the meat. Perfect lunch for a long afternoon of driving ahead. Tagines play such an important role in Moroccan cuisine, and it’s only fitting that of all the things I ate in the country (and believe me, I ate many) this one lingers longer than the rest.