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Mourad Lahlou’s Short Rib Tangia with Preserved Lemons, Herb Salad & Meyer Lemon Cocktail

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Tasting Tips

Nothing against Americanized Moroccan fare, but real-deal Moroccan cuisine sings a far more soulful tune than a bowl of fresh-from-the-box couscous dotted with dried fruit and nuts.

This week, Chef Mourad Lahlou of San Francisco’s beloved Aziza brings us slow-braised, deeply spiced, melting-off-the-bone short rib tangia with salty-citrusy preserved lemons and a delicately simple herb salad. The beef gets infused with spice by soaking in a brine of salt, sugar, Tellicherry peppercorns, cloves, star anise, coriander seeds, cumin seeds, chiles and bay leaves. Next, we slowly cook the short ribs with ginger, cumin and preserved lemons to coax out all of the nuances in each ingredient. The complex bitterness of the preserved lemons and the brightness of the herb salad balance the richness of the spice-infused braised beef.A scattering of garlicky, peppery country bread croutons brings texture and an extra hint of spice.

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