The exquisite flavors of the Maghreb—Tunisia's casse-croûte, Morocco's tagines, Algeria's intricate sweets—are alive and well in Paris, as Jay Cheshes reports in his article for issue 150, Couscous Royale.
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Credit: Landon Nordeman
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Casse-Croûte TunisienBoth hands are needed to eat this overstuffed tuna sandwich lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.See the recipe for Casse-Croûte Tunisien (Tunisan Tuna Sandwich) » |
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