Tucked beyond the main square, down a narrowing alley leading out to the souks, lie the stands of the tanjia Marrakchia, a specialty dish of Marrakesh.

The little clay pots lining the tiled tops of the stalls don’t contain fine cuisine, and the tired table and chair settings are easy to pass by – but any Marrakech local will agree that they hold the most tender and aromatic beef dish readily available in the city for lunch or dinner.