Granada: Culinary Crossroads

Episode: CCSWL-109H

Annie explores the cultural and culinary crossroads of Granada, a city where ancient civilizations have left their marks on the food to this day. Annie explores the historic Albaicin Arab quarter of the city and cooks traditional Moroccan dishes including a festive lamb and vegetable cous cous and tagine of chicken with olives and preserved lemon; enjoys pomegranate salad and other classic Granadian dishes at the Mirador de Morayama, one of the most romantic destinations in the entire city; and makes a pilgramage to one of the best seafood tapas bars in southern Spain, BAR FM, where the house specialty is dried octopus (pulpo seco), prepared using an air-drying technique used by the Romans and Phoenicians that dates back to 300 BC.

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  • November 28, 2014 9:00 AM
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