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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

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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.

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Slow-Roasted Glazed Lamb Shoulder with Spring Vegetables

Bell-Cooked Lamb Shanks with Lemon Potatoes

Tile-Roasted Lamb Shepherd’s Style

Moroccan Mechoui

Stuffed Breast of Lamb in the Style of Diyarkabir

Stuffed Breast of Lamb Aegean Style

Pignata of Lamb Stewed with Sheep’s Milk Cheese

Summer Lamb and Vegetable Guvec

Greek Lamb Yiouvetsi with Pasta, Tomatoes, and Cheese

Turkish Stuffed Dried Eggplant and Peppers

Clay Pot Tianu with Lamb, Potatoes, and Onions

Tunisian Lamb and Cheese Tagine

Moroccan Lamb Tagine with Melting Tomatoes and Onions

Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts

Lamb Kofte Kebabs with Shallots

Turkish Lamb Pancake with Tomato and Pepper

Provençal Daube of Beef Short Ribs with White Wine, Oven-Roasted Tomatoes, and Green Olives

Charentaise Daube of Beef with Red Wine and Cognac

Marrakech-Style Veal Tangia with Smen and Preserved Lemons

Catalan Estofat with Roast Vegetables

Beef Stew with Mloukia Leaves

Stifado with Beef and Caramelized Onions

Gratin of Veal Shanks with Spiced Tomato Sauce and Pasta

Aegean-Style Koftes

Beef Paupiettes with Tomatoes and Wild Capers

Loretta Keller’s Beef Tripe Florentine

Roast Pork Shoulder with Glazed Turnips

Roast Pork Shoulder with Grilled Tuscan Pecorino Cheese

Roast Loin of Pork with Golden Raisins

Slow-Cooked Pork in Milk with Pumpkin

Pork Tiella with Wild Mushrooms and Potatoes

Pork Daube with Wild Mushrooms

Slow-Cooked Pork with Sage, Mustard, and Tomatoes

Gratin of Pig’s Foot with Vin Jaune and Comté Cheese

Estofat of Wild Boar with Almonds and Chocolate Picada

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