Swiss Chard with Lentils and Preserved Spiced Meat

Preparation info

  • Makes about

    6 cups

    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here's a humble home winter dish you'll never find in a tourist-oriented Moroccan restaurant, though you might find it in a Moroccan workingman's café, or sold off a stand in the Djemaa el Fna in Marrakech.

It employs khelea, a form of preserved meat used throughout the Maghreb as a condiment. Cubes of preserved lamb or beef add bursts of flavor to numerous North African winter dishes.

Velvet-textured cooked Swiss chard goes beautifully with the spicy meat and brown l