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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
We are ashamed to say that we cannot remember where this recipe came from, and therefore what tenuous link with Moorish culture or the Eastern Mediterranean it has. We love tamarind, and if you are unfamiliar with cooking with it, this is a good place to start. Please use dried blocks of tamarind, as other more processed forms can have a strange taste.