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So Moorish: Mark Hix offers his own take on classic Moroccan dishes

Reported by Independent on Friday, 25 May 2012 (on May 25, 2012)
Independent
Over the past 15 years, there has been a steady rise in the popularity of cooking using evocative, spicy, north African ingredients – think of restaurants such as Moro and Ottolenghi, or of one of the many pockets of London like Golborne Road in W10, which is lined with African street-food traders selling native ingredients and antique shops selling all sorts of artefacts. There is a real buzz on that street and the smells are amazing. So this week I thought I would offer you my own take on classic north African recipes.

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