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| Clockwise from top: Plate of goat cheese, feta, gorgonzola, pickled veggies, pita wedges, and olives; mocha latte with amaretto cookie; and Mrouzia chicken, topped with caramelized onions, plump raisins, and toasted almonds. |
This has been one of my favorite assignments. I also love the headline by my colleague Wendy that ran in the print edition: Savoring Morrocan hospitality. It summed up both my experience and what I think the chef/owner's mentality is at Cafe Paprika, a Moroccan restaurant in Norwood.
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| I submitted a different photo of owner Lahcen Abaichi for the paper, but I wanted to share this personal one here. After his initial camera-shy protests, he said, "Wait, you have to get me with my photo of my mother." |
You can probably guess at my verdict, but read all about it at:
http://bo.st/PP3aRR. I'm still thinking about those tagines and desserts.
