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The food of southern Spain, France, Greece and Sicily has been heavily influenced by the Moors and North Africa for thousands of years. Spices, such as saffron, cinnamon and coriander all have a firm home in southern European cooking.
The food of north Africa – from Morocco in the western tip to, the Red Sea in the east – is diverse and varied, by its sheer nature often very healthy, always vibrant, and inevitably fit for gathering and feasting. We shall look at, cook and eat four dishes from this fascinating region, discussing tradition, outside influences and the typical ingredients.
Menu: Moroccan Lamb Tagine, Fresh Cumin Seed Flatbread With Baba Ghanoush And Houmous And Algerian Chicken Kebabs
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