Bastilla

Pigeon (traditionally) or chicken slow-cooked with onion, ras el hanout, ginger, saffron, parsley, and coriander, layered with scrambled egg-and-broth, almonds toasted with cinnamon and sugar, and wrapped in many sheets of warqa pastry, baked until the surface goes golden and crisp, then dusted with cinnamon and icing sugar. The signature dish of Fez and one of the most distinctive in North African cooking, savoury and sweet are not in balance but in deliberate, simultaneous tension, with the cinnamon-sugar dusting on the outside and the spiced meat-and-almond core inside.