Featuring an al fresco dining space, this restaurant offers huge portions of Moroccan specialities at a tiny price. A fusion of European and African food, the cuisine is known for its extensive use of North African spices (such as cumin, coriander, saffron, chillis and cinnamon) in tandem with almond and pistachio nuts. The most expensive dish is just $6.50, and most can be had for less than $5. Run by a local Malay lady and her Moroccan husband, the Deli offersfriendly and prompt service and piping hot food served in a traditional earthenware tagine (the name for both pot and dish). Don’t miss the Moroccan apple drink – a sweet, cold, blended shake with milk and cinnamon – and the traditional hot apple tea, which is considered an art form in Morocco. Pair either with Koofta tagin (beef stewed in an earthenware pot, $5.50) or the Moroccan beef kebab ($4). 30