After her three-months stay in Morocco, Astrid Sohie naturally came back with a few recipes – a new way of making tea not being the least of them.

•  Ghribas with sesame and aniseed
• Kaab Ghazal (Gazelle’s horns) with six-year-old butter
• Almond baskets with orange flower water
• Almond paste in brick dough and honey
• Fakkas with frozen oranges
• Dates and fresh fruit

• Harira (soup)
• Hard-boiled eggs
• Olives
• Harcha (semolina pancakes) with olive oil and cumin

• Moroccan mint tea