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8
Medium
Published 2005
The Arab legacy in the cuisine of the Balearic Islands can be so pronounced that some dishes transport you straight to Morocco with their sweet-spicy flavors. A case in point is this stew enriched with dried fruit and honey, adapted from a recipe by Manuel Vázquez Montalbán, a great Catalan food writer. Of course, a bonus not encountered in Muslim cuisines is the brandy and wine that lend the dish oomph. And the picada of ground nuts and sweet spices added at the end is characteristi