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This is our weeknight take on a Gazan shrimp dish called zibdiyit gambari. It traditionally is made in the oven in a zibdiya, or a clay bowl. We use a skillet on the stovetop to get the dish on the table in about a half an hour. Cherry or grape tomatoes are reliably good year-round, and they give the sauce a bright, fresh sweet-tart flavor. Serve with warmed crusty bread or pita rounds for soaking up the sauce.
tablespoon ground coriander
tablespoon ground cumin
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