Middle Eastern and North African Stews, Braises and Sauced Dishes

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.