Moroccan

A dry white wine such as Sauvignon Blanc or Pinot Grigio would pair well with the lemon and tahini flavors in the dish. A light beer such as a wheat beer or pilsner would also complement the dish. For spirits, a gin and tonic or vodka soda with a twist of lemon would be a refreshing pairing.

A crisp and refreshing Sauvignon Blanc or a dry Riesling would complement the spiciness of the harissa and the freshness of the lemon and mint. For a beer pairing, a light and hoppy IPA would balance the heat of the dish. A vodka-based cocktail with cucumber and lime would also be a great match for the flavors of the potato salad.

For wine, a bold red like Chianti or Barbera would pair well with the rich and savory flavors of the fennel sausage sauce. For spirits, a Negroni or Manhattan would complement the smoky paprika and fennel seeds in the dish. For beer, a brown ale or porter would be a good match with the hearty pasta and sausage.

A crisp and acidic Sauvignon Blanc or a dry Riesling would complement the sweetness of the carrots and the spices in the soup. A light-bodied Belgian-style saison or a hoppy IPA would also pair well with the earthy and spicy flavors of the dish. For a spirit pairing, a gin and tonic with a slice of cucumber would be refreshing and complement the herbal notes in the soup.

For a wine pairing, a bold red like a Syrah or Grenache would complement the rich flavors of the lamb and spices. A dark beer like a porter or stout would also pair well. For spirits, a whiskey or bourbon with its smoky notes would be a good match.