It's just that little bit of sweetness which sets off the sourness of preserved lemons and the kick of harissa that made me fall in love with Moroccan cuisine. Tagines are the slow-cooked North African stews named for the domed earthenware vessel they are cooked in. Dried apricots, dates, and prunes, and honey or date molasses are juxtaposed against the spiciness of harissa and ras el hanout. Add preserved lemons and olives along with parsley and cilantro. Almost forgot the unique orange and rose flower waters used in both sweet and savory dishes. There is nothing else like Moroccan cuisine.