How North African food became a staple at the dinner table ...Kuwait

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How North African food became a staple at the dinner table
North African cuisine is overdue for greater attention in the West. The tiny steamed semolina balls of couscous are no stranger to the European and American palates, and other dishes or condiments, such as the eggs poached tomato stew shakshuka or the fiery chile harissa are similarly widely known. However, most of the cuisine of the Maghreb is still awaiting mainstream discovery. Thankfully, the art and culinary publisher Phaidon has just released a collection of Maghrebi food by the American writer and cook Jeff Koehler.  "Gastronomic migrations between the north and south Mediterranean have long shaped Maghrebi cuisine" The North African Cookbook, lest there’s a

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