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Berbere-Crusted Rack of Lamb with Herbed Israeli Couscous


By Gastronomer's Guide (Visit website)



The cuisine of Africa is still relatively unknown in the States?and it's new for me too, but what I've tasted so far in my culinary outings has me completely enamored with the deep flavors and unique spice mixtures. That's why for this coming Easter holiday, I decided to create something a bit different and somewhat unexpected for my family. Instead of the traditional American glazed ham or


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