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In terms of materials, they should be made of either leather or suede or both
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In her book, The Food of Morocco, author Paula Wolfert explains that chermoula is not bound to any rigid recipe, and it depends not only on the regional spices but the chef's personalized additions too
Take cue from Alaas fluid silhouettes or Alignes affordable, everyday versions
It was exactly the balance of traditional and modern that I was searching for.
Sprinkle with the salt while cooking. teaspoon salt Preheat the oven to 400 degrees
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