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Additional resources for 12 Mother's Day Recipes for Brunch and Dessert

Example text

These briks are an adaptation of the all-time favorites served at 404 restaurant. serves 6 ••••••••••••••••••• 4 small tomatoes 1 clove garlic, minced 1 teaspoon ground cumin ½ teaspoon red pepper flakes juice and zest of 1 lemon ½ cup fresh parsley, chopped ½ bunch fresh coriander, leaves chopped ½ bunch fresh mint, leaves chopped salt and freshly ground black pepper 12 fresh sardines, gutted and scaled 1 Preheat the oven to 375°F (190°C). Cut the tomatoes lengthwise in half, remove the seeds, and dice the flesh.

Add the lamb, onions, salt, and pepper and sauté until the lamb is brown and the cumin, cumin seeds, paprika, and enough water to barely cover the meat. Bring to a boil, cover, then reduce heat, and simmer 30 minutes. 2 Add the turnips and simmer another 40–45 minutes, or until the vegetables and meat are tender. Add the chickpeas and jalapeño pepper and simmer 5–10 minutes to heat through. 3 Using a slotted spoon, transfer the meat and vegetables to a serving dish; cover to keep warm. Taste the sauce and, if necessary, reduce over high heat to intensify the flavors.

The design of the lid traps steam from the cooking, which falls back on the ingredients, keeping everything tender and moist. These stews are meant to be cooked over a low flame on top of the stove, as the height of the lid would make it impractical to place in an oven. The lid has a very useful knob on the top, which allows you to remove it easily during cooking to check the braising liquid or add additional ingredients. In Paris, there are several stores specializing in wares from North Africa where you can find tagines of all sizes, painted in bright colors and decorated with intricate and imaginative patterns.

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