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Cassoulet is a stew from the Languedoc. It consists mainly of white beans and in its simplest form with cured pork and sausages. Here we have a nobler version with lamb, goose or duck and a garlic sausage.
The three southern French cities of Castelnaudary, Toulouse and Carcasonne claim to have invented the dish. In the meantime, it has become something like a French national dish. 6 servings Ingredients:
500 g white dry beans
2 lamb...
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Merguez originate originally from the Maghrebian North Africa Tunisia, Algeria and Morocco. After the Algerian war between 1954 and 1962 escaped Algerians, but also by other North African emigrants, the Merguez came to France, from where it also spread to neighboring countries.
Originally, the Merguez was a hot, strongly flavored bratwurst of well-marbled lamb meat. In Europe, a mixture of lamb and beef or only beef is now taken....
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I originally classified the dish in North Africa because the salad is also made with couscous. Hence this combination with the Merguez, which definitely comes from the Maghreb. No matter, the combination tastes good to us, so we don't care where the components come from.
In reality, the tabbouleh belongs to Syria and Lebanon and is a wonderful refreshment, especially in high temperatures. Usually there is a lot more parsley in the...