Madfouna Filaliya (مدفونة فيلالية)

The whole dish lives in the sealing of the dough. Press the edges badly and the filling escapes; seal it well and the bread becomes its own little oven, holding the meat, onions, almonds, and spices until everything inside turns fragrant and soft.

Madfouna means buried, and in Tafilalet it remembers the old way: a filled round of dough baked in hot ashes, close to the ground and close to the people waiting for it. At home today, a hot stone or heavy tray gives you the honest answer. You want a thin crust, not a thick loaf, and a filling chopped fine enough to cook through before the bread hardens.

This is food of welcome from the southeast, Rissani, Erfoud, the date country and the caravan roads. Cut it into wedges at the table while it's still glossy with a little oil. One round never feels like enough. A table is a door you leave open, so make two if the house is breathing.