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African
North African
Egyptian
Moroccan
Sugared Rosewater Marzipan Balls (Kaber Ellouz)
By
GHAYA OLIVEIRA
1,000-Hole Crêpes (Baghrir)
By
KAMEL SACI
Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)
By
GHAYA OLIVEIRA
Tahini-Parsley Dip
Carrot-Tahini Dip
Lunch at the Desert’s Edge
Purslane and Herb Salad
Spiced Mango Sorbet with Pistachio Tuiles
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Preserved Lemons
Charmoula-Stuffed Sardines
Charmoula
Garlic and Dill Fava Bean Salad (Bagula)
Moroccan Pigeon Pie (B’stilla)
Harissa
Pomegranate Meringue Rose Tart
Fried Almond Pastries (Samsa Feuille de Brick )
Chicken, Olive, and Lemon Tagine (Djaj Mqualli)
Kefta Tagine (Lamb Meatball, Olive, and Egg Tagine)
Couscous Royale (Couscous with Grilled Meats)
Preserved Lemons
Ras el Hanout (North African Spice Mix)
Chicken Tagine with Apricots, Figs, and Olives (Tagine Djaj Bzitoun )
Menu: A Moroccan Buffet
Moroccan Pasta Salad
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