Baked Rice with Currants and Chickpeas (arroz al horno con pasas y garbanzos)

— Claudia Roden —

Hake in Green Sauce with Asparagus (merluza en salsa verde con espárragos)

— Claudia Roden —

Tagine of Chicken with Preserved Lemons and Olives (Tagine Djaj Bi Zaytoun Wal Hamid)

— Claudia Roden —

Rice Pudding with Apricot Compote (Roz Bi Halib Wal Mishmish)

— Claudia Roden —

Aubergines with Tomatoes and Chickpeas (Mussaka’A Menazzaleh)

— Claudia Roden —

Kofte Kebab with Tomato Sauce and Yoghurt (Yoğurtlu Köfte Kebabi)

— Claudia Roden —

Sautéed Chicken with Tomato Pilaf (Tavuk Ve Domatesli Pilav)

— Claudia Roden —

Roast Shoulder of Lamb with Couscous and Date Stuffing (Dala M’Aamra Bi Kesksou Wa Tmar)

— Claudia Roden —

Skate with Preserved Lemon and Green Olives (Hout Bil Laymoun M’Rakade Wal Zeytoun)

— Claudia Roden —

Spinach and Chickpea Soup (potaje de garbanzos y espinacas)

— Claudia Roden —