You can use the original recipe's full cup of olive oil for richer flavor or adjust the amount and use less if you prefer; here, we've reduced it to half a cup.. Save.Not all roasts have to spend all day in the oven: These are ready in less than an hour.

Beat in butter, eggs, lemon zest, and salt at low speed until combined.Switch to the dough hook, add flour, and beat at medium speed until a soft, sticky dough forms, about 5 minutes..

Grease a large bowl with butter.Scrape dough onto a lightly floured surface, and knead a few times.Form dough into a ball, and transfer to the prepared bowl.

Cover with plastic wrap, and let stand in a warm place until nearly doubled in size, about 2 hours.. Make the filling:.Combine strawberries, sugar, lemon zest, lemon juice, salt, and pepper in a large nonstick skillet over medium-high.

Cook, mashing strawberries with a wooden spoon, until the juices start to release, about 5 minutes.

Continue to cook, stirring frequently, until mixture is thickened, 3 to 5 more minutes.Consider a guide.

A great tour guide is a very good idea, especially one who loves to eat and drink.Tour guide Mohamed Allouch – Moha to his friends – made our time in the city infinitely more special.

Even if you don’t have plans to visit Morocco anytime soon, check out his Instagram feed,.Moha in Marrakech.