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Title: A North African Menu
Yield: 1 Servings

Ingredients

      1    moroccan spice-rubbed leg of
      1    lamb
      1    yogurt-cucumber sauce
      1    fresh mint chutney
      1    tomato jam
      1    hazelnut sauce
      1    tunisian couscous salad
      1    bulgur with fava beans
      1    cardamom nan bread
      1    honey-orange ice with
      1    walnut cookie sticks

Instructions

Suggested Wine: A dry California rose like 1993 McDowell Grenache
Rose.

Matthew Kenney is the chef/owner of Matthew's in New York City. This
is part of menu cooked by Kenney at his weekend home in the Hamptons.

Recipe By: Matthew Kenney/Food & Wine/July 1996

From: "Mcnamara, Kelly" Date: 11 Mar 97 Eat-L List
(Recipes And Food Folklore) Ž

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