Morocco

A Moroccan celebration pie of tissue-thin, shatteringly crisp warqa pastry encasing distinct layers of spiced braised pigeon or chicken, eggs scrambled into the reduced braising liquid, and cinnamon-sugar fried almonds, finished with a decorative dusting of powdered sugar and cinnamon on the top crust.

A thick, slow-simmered purée of dried skinless split fava beans or split peas, seasoned with garlic and cumin, ladled piping hot and finished tableside with pooled raw olive oil and paprika.

Briouats are Moroccan parcels of ultra-thin warqa pastry — folded into triangles or rolled into cylinders — filled with spiced kefta, seafood, cheese, or sweet almond paste, then fried or baked until shatteringly crisp.

A Moroccan deep-fried pastry of spiced sesame-enriched dough shaped into characteristic rose-like coils, immediately submerged in warm rosewater-scented honey, and finished with a dense coat of toasted sesame seeds.

A Moroccan ceremonial dish of hand-rolled or fine-ground semolina grains, steamed multiple times over a richly spiced broth of meat and an auspicious seven vegetables until each grain is light, separate, and fragrant.

A Moroccan and Maghrebi tomato, lentil, and chickpea soup fragrant with fresh cilantro and parsley, spiced with ginger, turmeric, and cinnamon, and thickened to a silky body with a flour-water paste called tedouira.

A Moroccan crescent-shaped pastry of thin, tender dough wrapped around a dense almond paste scented with orange-blossom water and cinnamon.

A Moroccan preserved meat in which strips of spiced, salted beef are dried then slow-cooked and stored submerged in their own rendered fat, used as a keeping-protein and condiment.

A round, yeast-leavened semolina-wheat flatbread baked at high heat — traditionally in a communal wood-fired oven (ferran) — that serves as the daily bread and primary edible utensil of Moroccan and Maghrebi cuisine.

A Moroccan slow-braise of lamb or chicken cooked in the sealed conical clay vessel that shares its name, perfumed with warm spices and finished with preserved lemon and olives or dried fruit, yielding deeply sauced, fall-off-the-bone meat.

A Moroccan deep-fried fritter of mashed or grated spiced potato, eaten as a street snack or sandwich filling.

Méchoui is a whole lamb — cavity rubbed and exterior basted repeatedly with smen or butter and cumin — slow-roasted on a spit over open fire or in a pit until the meat is pull-apart tender with a burnished, crisp skin.

A ceremonial sweetened green tea made by steeping Chinese gunpowder pellets with fresh spearmint and a generous quantity of sugar, then poured repeatedly from height to develop froth before serving in small decorative glasses.

A sweet-savoury Moroccan tagine of lamb slow-braised with honey, raisins, almonds and ras el hanout, traditionally made at Eid al-Adha to preserve sacrificial meat.

A Moroccan layered, square-folded semolina-and-flour flatbread, oiled and griddled to a flaky, golden pancake eaten at breakfast.

A Moroccan dish of shredded msemen or trid flatbread soaked under a fenugreek-rich chicken and lentil broth.

A Moroccan sweet of steamed fine couscous or vermicelli mounded and dressed with powdered sugar, cinnamon, butter, raisins and almonds, served as a celebratory dish.

A Moroccan cooked salad of roasted (charred and peeled) green peppers and tomatoes stewed down with garlic, cumin, and olive oil into a soft, jammy spread.

A Marrakshi slow-cooked dish of seasoned lamb or beef sealed in a single tall earthenware urn and cooked for hours in the embers of a hammam furnace.

A Moroccan cooked salad of mashed aubergine and tomato seasoned with garlic, cumin, paprika, and olive oil.