Now, Viennese and Moroccan dishes are at least living together.

Preserved lemon is the key ingredient in many Moroccan dishes such as tagines.

Pigeon stuffed with couscous and roasted is a popular Moroccan dish.

As with many Moroccan dishes that are eaten in communal fashion, sharing adds to the conviviality of the meal.

Traditional Moroccan dishes are naturally the order of the day, with pastilla being something of a house speciality.

A distinctly Moroccan dish is always on the dinner menu and preferred specialities can be ordered the previous day.

Whole preserved lemons can be used to flavour stews; they are a common addition to Moroccan dishes.

This restaurant serves generous helpings of spicy Moroccan dishes.

A la carte lunch and dinner menu with most Moroccan main dishes around $6.

What Tunisians refer to as a "tajine" is very different from the Moroccan dish.