"This hearty stew is best served with a big platter of couscous. You may also serve it with Morrocan bread or with a crusty Fench or Italian loaf and Moroccan salads or any green salad. In Morocco a very hot sauce known as harissa, made up of Moroccan Chile-Garlic Paste (page 674) and some liquid from the stew is passed around in a bowl."

Originally published as "Vegetarian Cutlets", we informally call them beet burgers and dress them like a regular beef burger. Fry them on the first side to get a little crust so they hold together when flipping. I sometimes use two spatulas to flip the burger, one to lift the burger out of the pan and then carefully place another spatula on top. Turn them over and slide the burger off the 2nd spatula, now on the bottom, back into the pan.

Serves 4 | Total Time: 5 hours (4 hours braising time)