Moroccan & North African
Members
Wood-Fired Almond Briouat with Feta and Dill
Bright, herb-forward almond briouat with Feta and Dill that proves moroccan cooking is about restraint, not shortcuts.
***** 4.9 · 462 ratings
Method
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
The rest of this recipe is for members.
Join to unlock all 10,008 recipes, including the full method and ingredient list here. Start with a 30-day free trial.
Start 30-day free trial I already subscribeMore Moroccan & North African
You might also like
Moroccan & North African
Free
Comfort with a moroccan soul: couscous royale with Garlic and Herbs, built on caramelized aromatics and a slow...
Moroccan & North African
Free
Our moroccan kitchen turns harira into something special, with Preserved Lemon, ready in roughly 47 minutes st...
Moroccan & North African
Free
Braised Kefta Tagine, the way the moroccan coast does it -- generous, unfussy, and made for sharing.
Moroccan & North African
Free
This chickpea tagine with Feta and Dill leans on good olive oil, bright acid, and fresh herbs -- simple ingred...