This four-hour, slow-cooked dish from a new Israeli-owned restaurant in Boynton Beach is a delicious mix of sweet and savory flavors. It’s a family recipe from Golda sous chef, Itai Harari, whose parents came from Morocco.

“When I started to cook, I asked my mother for her recipes,” says Harari. “I told her I wanted to make the lamb tagine. I stood next to her in the kitchen and she taught me. She’s very proud that I make this dish.” And while he admits that his version will never be quite as good as his mother’s (whose is?), it has become a very popular item on Golda’s menu. After braising the lamb, Harari cooks it for another hour with dried fruit and caramelized onion, then serves it with fresh herbs and a choice of side dishes like wild rice (shown), potato, French fries or broccoli. THE INFO: Golda Glatt Kosher serves lunch and dinner from 11 a.m. to 9:30 p.m. Sunday to Thursday and from 11 a.m. to 3 p.m. on Friday at 706 W. Boynton Beach Blvd., Boynton Beach. The restaurant is closed on Saturday. Phone: 561-509-7599. | Directions, invite a friend