The pre-dinner was a fruit salad, fresh bean sprouts crispy, watermelon diced after oil, cashews coated with honey to bake, the only processed chicken, silky dip in olive oil. The main course was lamb, fried until six ripe, slightly blooded outside, and soft and tender. Roasted peppers and eggplant as side dishes, as well as North African glutinous rice, and slightly spicy roast juice, are perfect.