I went for sardines. Came back with a whole bream because the man at the corner stall raised his eyebrows in a particular way. Charmoula on the bones, a bed of tomato and preserved lemon, into a low oven. Forty minutes, no hurry. The kitchen smells of garlic and coriander and the sea.
Kitchen · tagines
Tagines
The slow ones. The Friday ones. The ones that taught me patience.
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