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Traditional Moroccan Cooking: Recipes from Fez

Traditional Moroccan Cooking

By Zette Guinaudeau-Franc

Published 1995

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You have appreciated the subtle richness of this sumptuous dish, brought originally, they say, from Andalusia. You have crunched the crisp pastry, savoured the delicate stuffing; you have thought about learning how to make this dish which is simultaneously sweet and peppery, soft and violent. Alas, you may knead the dough and cook the stuffing, but unless as a little girl you have thrown, like a ball held back by an elastic band, the dab of dough onto the hot metal tray, you will never achi