1. The two-part pan, normally made of aluminium, is known as a keskes. The bottom dish is a large bowl, the top is similar to a sieve.
2. The method used is normally known as dry curing. The olives are packed with salt, until the skin shrivels and has a chewy texture.
3. Tagine is a term used in Morocco and Algeria for an earthenware pot with a conical lid. It is traditionally simmered on an open fire.
4. Many Moroccans still favour the traditional dining custom of sitting at low tables on hassocks and sofas.
5. Although a guest will invariably be offered knives and forks, the fingers are still used. Two fingers and the thumb of the right hand, hold a piece of bread which scoops food from a communal platter.
6. Chouch ward - dried rosebuds. One part cinnamon, two parts black pepper and four parts of the buds, with the calyx and stem removed, are all ground together.
7. There is no poultry here, the foul mudammas are small brown fava beans. They are usually boiled or added to soup.
8. Not unlike the US moonshine and Irish poitºn in its production, this is an "illicit" potable made with a mixture of fresh and boiled grapes.
9. Frackh, meaning happiness, is a traditional dish of the Moroccan Jews, believed to have arrived in this country in 681AD.
10. This sauce is a speciality of Gabäs in the south of the country. It is made with sun-dried onions and chillies.
11. These are an alternative to capers, capparis spinosa, and are widely used in Tunisian cooking.
12. These are wines produced in the Coteaux de Mascara of Algeria. The French traditionally used wine from this country to blend with their own Burgundies.
13. It is almost without exception used in its ground form. Fresh ginger is traditionally avoided.
14. Eggs form the basis of this dish which is similar to a quiche (but without the pastry) or a baked omelette.
15. Yes. Doigts de la Mariée are long, slender rolls of a potato, onion and spice mixture, wrapped in a thin pastry skin and deep-fried or baked.