In this issue
Issue #151
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives, are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris.
This piquant North African spice mix, whose name means "top of the shop" in Arabic, is used in virtually every dish from that region, including the Moroccan mrouzia, honey-braised lamb shanks.
Spooned into tea or sipped straight, this spicy-sweet cordial is almost worth getting the sniffles for.
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
