Tagine takes its name both from a Moroccan dish as well as thepot in which the dish is cooked--typically a large and shallow potwith a conical lid. Tagines involve the slow simmering of meats orvegetables along with a medley of herbs and spices, the result beingan aromatic and intoxicating combination of taste and texture.This book offers a comprehensive history of traditional Moroccantagine cooking, including an extensive Tagine Know-How sectionthat answers all possible questions about tagines and cooking withtagines, as well as a North African Flavor Footprint section thatprofiles the 20 herbs and spices that give authentic flavor to thesedishes.
Home cooks can bring Morocco into their kitchens with thesetantalizing dishes:
- Cinnamon lamb tagine with apricots
- Honey-ginger vegetable tagine
- Beef tagine with figs and walnuts
- Artichoke and shellfish in almond milk
- Minted lemon whitefish
- Saffron shrimp tagine with avocados
- Pomegranate chicken tagine
- Moroccan vegetable tagine
- Fiery beef tagine with vegetables.
To round off the Moroccan experience of the meal, Pat Crocker alsoincludes recipes for dips, sauces and authentic souk specialties(typical street foods sold in markets), salads and sides as well as thetraditional beverages and sweets.
With authentic yet easy-to prepare recipes that will please both meateaters and vegetarians, home cooks can create a true North Africantaste odyssey.
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