The generous use of Moroccan mild paprika, felfla hloua, in this classic recipe explains its Moroccan name, m'hammer, or “reddish.” The double-cooking method increases the complexity and depth of flavor of the dish. Garnish with slices of preserved lemon, if desired.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.