Gathers the stews, braises and sauced dishes of Middle Eastern and North African culinary traditions, including Moroccan tagine, Levantine maqluba, and Persian khoresh fruit-and-herb stews, built on the region's slow-cooked spice, fruit and meat combinations. The grouping reflects the region's own slow, moist-heat cooking tradition, whether built on wine, coconut milk, yogurt or a ground-nut paste, rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.