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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
LevantineHummusChickpeas cooked very soft and blended with tahini, lemon, garlic and salt until silky.Tastes sharp, very rich and bitterBe its first cook →
MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.Tastes bright and savouryBe its first cook →MoroccanBissaraDried broad beans cooked with garlic and puréed to a thick soup, finished with olive oil, cumin and paprika.Be its first cook →That's everything for that word. The index stops when it runs out.