The flavors, a mix of almond and dried apricot and northern African baharat spice, were delicious. The cook was easy and intuitive, with minimal prep. When the recipe called for 30 to 40 minutes of cooking, it was actually true. But the dish doesn't contain the depth or sweetness of long-braised meat and onion. It was the Rachael Ray version of global cooking, the one where we get real with ourselves and admit we don't want to try so hard.
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Katja VujićContributor