I always smile when I think of the variety of spice mixtures a Moroccan cook has at her disposal—more than in any other Mediterranean country. This particular blend is used for lentils, beans, and potatoes in the city of Tangier.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.