MealMap #5
Where does this dish come from?
Name reveals in 2 guesses
A slow-cooked braised stew that takes its name from the distinctive two-piece conical earthenware pot it is prepared in. The domed lid traps rising steam and returns the condensation to the base, so the food cooks gently in its own broth. It is traditionally built around meat simmered until the liquid is largely absorbed.
Ingredients
- meat (often lamb or chicken)
- onions
- olive oil
- warm spices
Photo: BBouchra00 · CC BY-SA 4.0