The Bridge
Moroccan lamb kefta tartlet with harissa aioli, preserved lemon & micro mint
A bridge must rest on solid foundations on both sides
Why this bite? Richard bridges worlds — Morocco and France, engineering and storytelling, media and culture. This Moroccan-French fusion tartlet is that crossing in a single bite.
The Story
Richard Attias grew up in Morocco, born into a Jewish family in a Muslim country where coexistence was not an abstraction but a lived condition. Trained as a civil engineer, he learned to think in systems — a bridge must rest on solid foundations on both sides, be tested before it is trusted, and be built for durability rather than appearance. This Moroccan-French tartlet bridges two culinary traditions in a single bite, just as Bridge itself bridges media, culture, business, and technology across divisions that no longer speak to one another naturally.
Read Full Story →Ingredients
- Ground lamb
- Harissa paste
- Preserved lemon
- Mini phyllo cups
- Greek yogurt
- Cumin
- Micro mint
Preparation
- 1.Season lamb with cumin, coriander, and harissa. Form into tiny kefta and sear.
- 2.Whip Greek yogurt with a touch of harissa for aioli.
- 3.Place kefta in phyllo cups, spoon harissa aioli.
- 4.Top with minced preserved lemon and micro mint.
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