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Ingredients
  • 12 to 16 dove breasts (24 to 32 halves)
  • 12 to 16 small dates
  • 1 pound bacon (not thick cut)
  • 12 to 16 toothpicks, soaked in water
  • subheading: CHERMOULA MARINADE:
  • 2 tablespoons olive oil
  • Zest and juice of a lemon
  • 1 bunch cilantro or parsley, chopped (about 2 cups)
  • 4 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon hot paprika, Aleppo pepper or cayenne
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 quarter preserved lemon, chopped (optional)
  • 4 cloves garlic, minced
Steps
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