Shrimp-and-Vegetable Tagine with Preserved Lemon
When Mourad Lahlou first came to the U.S. from Morocco to study economics, he taught himself to cook because he was too broke to eat out. He had never heard of famed Mediterranean-food writer Paula Wolfert until she walked into his first Bay Area restaurant, Kasbah, over 10 years ago. "She knew more about my food than I did," says Lahlou. He then began using her 1973 cookbook, Couscous and Other Good Food From Morocco, to help him make recipes like this spiced shrimp stew; the dish is on his menu at Aziza in San Francisco. More Hearty Stews
Recipe Summary test
The tagine can be prepared through Step 3 and refrigerated overnight. Rewarm before proceeding.
Preserved lemons are a Moroccan ingredient made by macerating whole lemons in lemon juice and salt until they're very soft. They're available at specialty food shops and from kalustyans.com.
Serve with a robust rosé from Spain's Priorat region.