Qidra (using butter) and muqawlli (using olive oil) are two styles of preparing what North African dish?
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Related clues
- Moroccan stew, often served with couscous
- Moroccan stew with various spices, apricots/prunes and almonds, or the clay pot in which it is slow-cooked
- Clay North African cooking vessel consisting of a shallow rimmed dish with a high conical lid, associated especially with Morocco
- A North African stew of spiced meat and vegetables
- Stewpot with a conical lid
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