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
Members
A rustic take on berber omelette. Expect deep, savory flavor from a short list of honest ingredients.
Moroccan & North African
Free
A rustic take on vegetable couscous. Expect deep, savory flavor from a short list of honest ingredients.
Moroccan & North African
Members
This harira with Preserved Lemon leans on good olive oil, bright acid, and fresh herbs -- simple ingredients t...
Moroccan & North African
Members
Comfort with a moroccan soul: fish chermoula, built on caramelized aromatics and a slow, steady simmer.