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In this episode, we look to the flavors North Africa. We begin with Christopher Kimball and Milk Street Cook Matthew Card demonstrating tender and warmly spiced Moroccan Meatball Tagine with Green Olives and Lemon. Milk Street Cook Rosemary Gill shares a lesson on making Preserved Lemons at home and Milk Street Cook Rose Hattabaugh makes Shakshuka, featuring poached eggs in a harissa-infused sauce for bold, rich flavor. Finally, Milk Street Cook Rosemary Gill prepares Harissa-Spiced Pasta with Chicken and Green Beans, a delicious one-pot dinner.