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.

Lemon-Saffron Chicken (Tangia): http://bit.ly/milksttangia
Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel): http://bit.ly/2VHsVtQ
Spicy Egyptian Eggplant with Fresh Herb: http://bit.ly/2HvFeGJ

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#Food #Cooking #Travel #Morocco #Egypt