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You’re meant to sip it from its plastic condiment cup between bites of hawawshi, a staple of Cairene street life that is either a griddled sandwich or a baked meat pie, depending on who makes it.

Cassoulet, the centuries-old specialty from southwest France of baked meat and beans, is a cold-weather warmer par excellence.

Surprisingly, the mutton-filled “cowherd’s pie” never quite caught on, almost giving the impression that society had room in its heart for only one crust-covered baked meat dish pretending to be pie.

For a sign of the times, look no further than Wilde, which sells snack bars made of baked meat.

Dinner was plentiful and consisted of a traditional cumin infused lentil soup, Kaafta bil Tahinah, aka– ground baked meat in tahini sauce, and numerous salads.