To escape the heat as they traveled the North African desert, Moroccans would put up high-ceilinged tents, light them with spectacular pierced bronzed lanterns and cover the floor and walls with rich carpets. Marrakech has re-created the exotic décor of the desert wanderers, providing a romantic ambience complete with comfortable booths for dining on traditional Moroccan food. For lunch we like the hummus platter with marinated vegetables and pita bread. The grilled chicken pita sandwich served with lettuce, tomato, onion and yogurt cucumber sauce is a favorite. Entrée kebabs---marinated and grilled chicken, shrimp and filet mignon on a bed of Moroccan couscous and vegetables are winners. So is the baklava. Marrakech’s prix-fixe dinner, served with crusty homemade Moroccan bread, begins with shrimp scampi, harira (lentil) soup and a salad of hummus and assorted vegetables. Next are shish kebabs served flaming on spears impaled on a pineapple, and Cornish game hen with a royal couscous platter. Pastilla, a light and flaky Moroccan pastry accompanied by Moroccan mint tea, completes the feast. During the evening, belly dancers encourage guests to perform with them.