Moorish: Flavours from Mecca to Marrakech
Pork Roasted with Black Pepper and Cinnamon
Page 113
Cuisine: Middle Eastern | Course Type: Main Courses
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Moorish: Flavours from Mecca to Marrakech
By Greg Malouf, Lucy Malouf
Hardie Grant Books - 2001
ISBN: 1876719982
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