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Preserved lemons
I’ve written before about some of the ingredients that have cachet among chefs and food-lovers who really know their stuff: quince, celeriac, short ribs. That list has never aspired to be...
View ArticleBisteeya
Moroccan cooking is underappreciated, in my estimation. While couscous and merguez have, to a certain extent, become pantry staples, and tagines are far from unknown to even the most novice foodies,...
View ArticleWarka: Not worth it
When I made my bisteeya, I used phyllo for the pastry, cutting it into rounds to layer the pie. But traditionally, bisteeya is made using an altogether different type of pastry known as “warka” (and,...
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