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4–6
Easy
By Fiona Dunlop
Published 2008
This is more melt-in-the-mouth stuff out of the Moroccan kitchen, a classic marriage between fruit and meat, not too sweet and not at all complicated to prepare. It will disappear instantly as soon as it hits the table. As a grand finale, you can scatter the dish with walnut kernels to give it a touch of Aicha’s mountain-village style.