Begin with what is cooking
Rather than ordering only from a checklist, ask a host what is seasonal and what needs advance preparation. Tagine and couscous are starting points for learning about a kitchen, not interchangeable dishes.
Bread and the everyday
Regional breads, including tafarnout where offered, belong to the everyday experience of a meal. Ask about how they are made and enjoy them in the setting where they are served.
Make requirements clear
Discuss allergies and dietary needs directly. A familiar dish name does not guarantee ingredients or preparation methods.
