A Most Unusual Tagine
My kitchen witch has posted a wonderful piece on tangines and why they may not be what you always assumed. I see some saffron water in my future if nothing else.
Happy reading and happy cooking,
When The Cookbook Guru announced that its March/April book under review was Paula Wofert’s The Food of Morocco, I told myself “no tagines” even though we are fond of a spicy, meaty dish. Well, it seemed too predictable – and too commonly reproduced, often mangled from its original to adapt to the busy modern kitchen. Just throw in a bit of exotic spice with some stewed meat (generally lamb, but beef or chicken as well) and a handful of dried fruit for a bit of sweetness, et voilà tagine. Better yet, make it in one of those cute conical hat tagine pots, serve with a mound of couscous and pass it off as authentic. Très chic.
Yet, after reading Wolfert’s introduction on tagines, I realized how wrong (and terribly cynical) I was. A tagine is the name for that shallow earthenware pot with the conical hat lid that…
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