re: #432 The Ghost of a Flea

I’m always curious about what makes a cuisine distinct. It’s part of the cookbook-lust.

Except there’s no truly “right” answer, only trends, so every “inspired” version is perspective.

To me, Moroccan is preserved lemons, just because it’s the thing the stands out.

Found the tab! I’ll be working off of this base but probably riffing on it because that’s what I do.