The dish derives its name from the Arabic word for apricot—mishmish. Only a tart natural—not sweetened—dried or semi-dried variety will do. Fresh apricots may also be used, in which case they should be added at the end and cooked for a few minutes only, so that they don’t fall apart. The reason why there is fresh gingerroot rather than the ground spice which is usual in Morocco is that the recipe comes from Paris. Serve with bread.
Turn humble onions into this thrifty yet luxe pasta dinner.
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