| http://www.w3.org/ns/prov#value | - Among them, presumably, was the live-in cook, Sadok, a cleancut gentleman whose culinary expertise was the focus of an article published in American Vogue in August 1935; entitled My Cook is an Arab, it extolls Sadok's skills, notably his way with couscous, chachouka (lightly fried eggs set atop chopped and cooked vegetables), and roast Tunisian partridge, which the article described as remarka
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