Moroccan stew with various spices, apricots/prunes and almonds, or the clay pot in which it is slow-cooked
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Related clues
- Qidra (using butter) and muqawlli (using olive oil) are two styles of preparing what North African dish?
- A large, heavy North African cooking pot with a conical lid
- Moroccan dish named after the pot in which it is served
- Clay North African cooking vessel consisting of a shallow rimmed dish with a high conical lid, associated especially with Morocco
- Eating (anag) – North African stew
Possible answers
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