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Here we take a journey into Moroccan cuisine with a tagine, the classic clay pot from the Maghreb. The name tagine refers to both the clay pot and the dishes cooked in it. Since I don't have a special container in my already overcrowded kitchen for a dish I only prepare every few years, I simply used a good old Jena glass jar.
Tagines come in countless variations, including vegetarian versions with vegetables, meat, and fish. Here,...
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Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is used in the batter but I think with sparkling water you will achieve a similar effect.
One theory says that the Portuguese took the recipe to Japan, where it, adapted to the country, is known as Tempura.
There are in Italy the Fritto misto di verdura with pre-cooked...
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Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...
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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....