Barbary Fig: Cuisine of the Maghreb on Grand Avenue in St. Paul

I have never quite understood why the cuisine of the Maghreb — that is, north Africa west of Egypt — isn't more popular in the United States. It's really a Mediterranean cuisine, closely related in style to Italian and Spanish and Turkish and Middle Eastern, with many of the same ingredients: tomatoes and peppers and olives and capers, fresh seafood, dates and flaky … [Read more...]

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