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Ingredient Sidebar: Artichokes Coriander Fava Beans Figs Lemon Okra Olive Oil Saffron Semolina Tamarind Zahtar

Bisteeya, Bastela, or Pastilla (Layered Pigeon or Chicken Pie)

This rich sweet pie is built with many layers of the thin, tissue-like pancakes called warka. Phyllo may be substituted, as it is nearly impossible to replicate those slim wonders. The meat is mixed with eggs, herbs, spices, and almonds, and is cooked on the stove top, then topped with a sugar icing and cinnamon.

Chakchouka (Tunisian Eggs)

This is a lunch or light meal made in one pan. Peppers, garlic, cumin, and tomatoes are cooked with harissa and olive oil; then eggs are fried gently among the cooked vegetables.

Ferakh maamer (Spring Chicken with Couscous Stuffing)

Young chickens are stuffed with a sweet couscous stuffing, enhanced with almonds, raisins, orange-flower water, and sugar. The birds are then placed in a large casserole and simmered slowly in a sauce of honey, onion, garlic, ginger, cinnamon, and saffron.

Tagine barrogog bis basela (Lamb Tagine with Prunes)

A tagine is an earthenware dish with a distinctive conical lid. As with "casserole," tagine has come to name both the pot and what is cooked in it. Here, lamb is simmered slowly with onion, garlic, ginger, saffron, and parsley, to which are added prunes, cinnamon, honey, and orange blossom water.

Kaab el ghzal (Gazelle`s Horns)

"Gazelle`s Horns" are almond-filled pastries scented with orange blossom water.