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Moorish

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Moorish

Greg and Lucy want people to become as comfortable with the ingredients, techniques, and dishes in Moorish as they are with more familiar foods. they want you to be able to whip up chermoula as readily as pesto; to be as comfortable with tagines as with casseroles. they want spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary.

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