Warqa, the gossamer-thin pastry made by dabbing wet dough across a heated pan, is the structural foundation of everything in this section. From that sheet comes bastilla in its canonical sweet-savoury form — shredded braised poultry, egg custard, and toasted almonds sealed within a crisp, icing-dusted crust — and from that form come the variants: a seafood filling that displaces the pigeon, and a layered dessert of orange-blossom cream that reinterprets the same pastry in an entirely sweet register.