This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
The Jewish holiday of Passover may just be the ultimate food holiday: Defined by what can and cannot be eaten, the menu for the 8-day celebration is one of spring vegetables, hearty meats and soups, and every possible variation of matzo. Depending on the religious sect, different dietary rules apply: Sephardic Jews from Spain, North Africa, and the Middle East welcome beans and legumes on Passover, while Ashkenazi Jews from Eastern Europe eschew them. Some communities serve lamb to welcome spring, while others avoid it in recognition of the paschal sacrifice. Whatever traditions your family hews to, you'll find great ideas—and more than a few great takes on matzo ball soup—in this gallery.
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.