The lamb is spiced with cumin, paprika, and cinnamon. It is slightly spicy and slightly sweet at the same time. They are traditionally wrapped in pastr but I thought wrapping them in phyllo dough makes them cute, quick and easy to make. They freeze beautifully so you can make a bunch of them ahead and have them at the ready. Once baked, they are crispy and crunchy and are sure to become as big a hit to you and your guests, just as they were to my son Peter who had them at almost every meal we had at the El Fenn in Marrakesh.

This is a dish I know you’ll be making all winter long. The butternut squash is tossed with a simple mixture of sugar, butter, and spices, then roasted until it’s soft and caramelized. It seriously tastes like candy!

Have you noticed everywhere you look there’s pumpkin? Pumpkin muffins, pumpkin lattes–pumpkin spice everything! So, we’re joining the bandwagon and making our version of pumpkin spiced crème brûlée. To me, this is the best of the pumpkin pie–that classic pumpkin spice filling made into a custard and then sprinkled with sugar and toasted to make that hard candy crust. I know it’s crazy, but this desert seems so light and totally decadent at the same time! It’s an absolutely heavenly way to end a beautiful Thanksgiving meal.