This one-pot Moroccan stew is packed with spicy flavor and healthy vegetables. Make this vegetarian dish on a weekend and freeze the leftovers for a fast weeknight dinner.Recipe courtesy of reader Sonya Labbe in Los Angeles.
Get a handle on dinner with these portable pies. Dried apricots and harissa, a North African chile sauce, lend sweetness and heat to the meaty filling of these buttery, flaky hand pies. Harissa brands vary in intensity, so taste yours first. If it seems fiery, start with a little, and cook a portion of the meat to test it.
B'steeya, a Moroccan specialty, is usually baked as one large "pie." Here, individual ones make delicious finger food. B'steeyas can be assembled ahead, frozen, and then baked as directed, straight from the freezer.
A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of ingredients. Dates lend it sweetness; chickpeas, sustenance; and a blend of spices, an undercurrent of warmth.