A long time ago, while traveling in north Africa, I fell in love with the cuisine so I bought cookbook while I was in Morocco.
When I came back to the States -- that's what we experienced travelers call America -- I made some of the recipes. The one for biscuits called for fresh thyme, but I only had an old jar of dried stuff so I used it and added a tad extra water. We chefs learn to adapt.
The biscuits turned out well; as I reminisce, I liked that old thyme Moroccan roll.
It would be embarrassing trying to explain what an appetizer is to someone from a starving country.
“Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you're thinking of dessert—that’s food we have after we have our food.”