This week, another recipe from Couscous and Other Good Food from Morocco: Kefta Emshmel. We enjoyed the Kefta Mkaouara so much, we couldn't wait to try another kefta tagine. Especially now that the weather is cooling down, a thick, spicy Moroccan stew is just the thing for a cozy evening at home.

This tagine was fairly similar to the Mkaouara, but rather than tomatoes and egg, the dish relied on saffron and lemon. While the recipe called simply for lemon juice, I took the opportunity to break out some of my preserved lemons. A tablespoon of the soft, salty-sweet lemon melted into the sauce, melding with the saffron and parsley to make a bright, yet rich, sauce.