Very fine warqa, a phyllo-like pastry, not less than 50 (20 inches) in diameter, stuffed with shreds of pigeon or chicken at the bottom, covered with a mix of almonds and spices, baked until crisp and then sprinkled with icing sugar and cinnamon. There is also a sweet version with a milky almond sauce.
Any of several types of comber fish. Combers are bony fish with very good flavour, useful for soups.
A mixture of spices made with hot and sweet spices, including cinnamon, red pepper, cloves, turmeric, ginger, black pepper and cumin. Used to flavour rice and vegetables.
A mixture of finely chopped parsley, lemon, coriander (US: cilantro), red pepper and red chillis and saffron. It is used as a base for a marinade, served with meats, poultry and fish, or as an addition to sauces. This is used in many Moroccan dishes.
Soup, traditionally built on a rich chicken and/or lamb stock and finished with a lemon and egg sauce.
Couscous is a staple dish of north Africa, now widely available, it is a dish of cracked wheat or semolina which can be served with a variety of meats or sauces. It is often steamed in the upper part of a special two-part pot, with meat or vegetable tagines in the lower part. They are then served together often with hot chilli sauce. Rubbing the cracked wheat with butter or oil before hand can prevent sticking or clumping while it steams. Arabic in origin it came from Morocco, Tunisia and Algeria. It may also be actually made from semolina grains that have been rolled, dampened and coated with finer wheat flour. It is made with millet rather than wheat throughout most of Africa, maize in Cameroon and whole wheat in Chad, semolina in France and Italy.
