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Canelé de Bordeaux

     
 
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arrow   Roll Your Own Couscous
     
arrow   Prune and Armagnac Ice Cream
     
arrow   Baby-Size Kibbehs Stuffed With Braised Lamb Shank, Tomatoes, and Onions

Syrian Mixed Spices
     
arrow   Firmin Arrambide's Fruit Terrine
Terrine de Fruits à la Mousse de Crème d'Amandes
     
arrow   Duck Sausage with Green Apples and Chestnuts
Boudin de Canard Sous Vide aux Pommes et aux Marrons
     
arrow   Musakhan
     
arrow   Chickpeas and Swiss Chard in the Style Tunisian Sahel (Morshan)
     
arrow   Orange Lettuce & Walnut Salad (Shlada Bellech)
     
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arrow   Red Pepper, Pomegranate and Walnut Dip
Mouhamara
     
arrow   Chicken Broiled With Lemon And Yogurt Marinade
     
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arrow   Chestnut Salad with Walnuts and Pancetta
     
arrow   Stuffed Eggplants as prepared in Puglia (Italy)
     
arrow   Moroccan Beef Kefta On Skewers With Chopped Vegetable Salad
     
arrow   Mashed Fava Beans with Potatoes and Chicory (Italy)
     
arrow   Tunisian Couscous with Fennel, Red Peppers and Garlic
     
arrow   Cordornices Guisados - Double Marinated Quail (Portugal)
     
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Chickpea-Leavened Bread and Rusk Salad

Introduction
Notes on Chickpea-Leavened Bread
The Recipe
Rusk Salad with Tomatoes, Capers, and Olives

     
arrow   Tunisian Egg and Parsley Tagine
     
arrow   Marmalade of Spring Greens
     
arrow   Mediterranean Caviar
     
arrow   My "Breakfast Biblical Burrito"
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