From Morocco to Egypt

In this episode, we explore cuisine from Morocco to Egypt. Milk Street Cook Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia), a rich dish originating from Marrakech. Then, Milk Street Cook Bianca Borges teaches Christopher Kimball how to get the perfect balance of acid and spices with a recipe for Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Lastly, Milk Street Cook Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs, an oven-friendly version of a dish that is typically deep-fried by street vendors in Cairo.

English
  • Originally Aired February 1, 2020
  • Runtime 25 minutes
  • Content Rating United States of America TV-G
  • Network PBS
  • Created February 2, 2020 by
    Administrator admin
  • Modified September 19, 2024 by
    jackhix777