Here’s a Tunisian variation on the classic meat and grain soup, chorba, served throughout North Africa. Kadide, the preserved lamb traditionally added to the dish is similar to jerky, except that after drying it’s often stored in olive oil, thus my reference to confit. Very little is used, but it provides a lot of flavor and so is best thought of as a condiment or seasoning. This type of preserved meat can also be used to add depth and complexity to scrambled eggs and to lamb couscous dishes.
A 4-quart glazed earthenware casserole
If using an electric or ceramic stovetop, be sure to use a heat diffuser with the clay pot.
Mediterranean Clay Pot Cooking by Paula Wolfert. Copyright © 2009 by Paula Wolfert. Photographs copyright © by Ed Anderson. Published by Houghton Mifflin Harcourt. All rights reserved.