Rfissa is a traditional dish of stewed chicken pieces, onions, and lentils served over shredded msemmen, old bread, or trid pastry. The full list of ingredients is as follows: chicken, onions, saffron, ginger, lentils, msemmen, fenugreek seeds, and ras el hanout.

Maakouda are traditional potato fritters that are popular throughout the Maghreb, especially in Morocco, Algeria, and Tunisia. The fritters are usually prepared plain, but they can also be stuffed with meat, tuna, or cheese, although not that often.

Sfenj are popular Moroccan and Algerian doughnut-like fritters made from sticky unleavened batter, similar to Libyan sfinz and Tunisian bambalouni. The dough is traditionally shaped into rings and deep-fried until it develops a golden, crispy exterior.

Pastilla is a stuffed pastry from Morocco, also known as b'stilla or bastilla. The rich, sweet and savory pie is filled with an unusual mix of pigeon or chicken meat, eggs, almonds, and cinnamon. It is commonly prepared for special events such as holidays, weddings, or parties.

Tanjia is a unique Moroccan specialty made by cooking lamb meat in a clay urn along with flavorings such as saffron, cumin, garlic, lemons, and olive oil. The dish is especially popular in Marrakech, where the urns are filled with all of the ingredients, then placed in the coals of a public bath (hammam) to slowly cook overnight until the meat is so tender that it falls off the bone.

Merguez is a spicy, flavorful sausage that originates from North Africa, particularly Algeria, Tunisia, and Morocco. It is traditionally made from ground lamb or beef, or a combination of both. Merguez is known for its distinctive red color, which comes from the addition of spices such as paprika, chili pepper, and harissa (a hot chili paste).

As the name suggests, the star ingredient in this traditional Moroccan dish is chicken, preferably bone-in chicken cuts such as legs, thighs, or drumsticks. Like other tajine dishes, this chicken variety is also prepared in the eponymous conical cooking vessel.

M'semen is a traditional Maghrebi flatbread made with a combination of flour, semolina, sugar, salt, yeast, warm water, oil, and clarified butter. The dough is kneaded until it becomes smooth, and pieces of it are then flattened and shaped into squares.

Baghrir is a soft and spongy Moroccan and Algerian pancake made with semolina flour. It is characterized by numerous holes on its surface, a result of yeast-produced bubbles in the batter that form and break as the pancake cooks. The pancake is cooked on one side only.