Authentic yet easy-to prepare recipes that take their inspiration
from Morocco
Tagine takes its name both from a Moroccan dish as well as the pot in
which the dish is cooked -- typically a large and shallow pot with a
conical lid Tagines involve the slow simmering of meats or vegetables
along with a medley of herbs and spices, the result being an aromatic
and intoxicating combination of taste and texture
This book offers a comprehensive history of traditional Moroccan tagine
cooking, including an extensive "Tagine Know-How" section that answers
all possible questions about tagines and cooking with tagines, as well
as a "North African Flavor Footprint" section that profiles the 20 herbs
and spices that give authentic flavor to these dishes
Home cooks can bring Morocco into their kitchens with these tantalizing
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 also
includes recipes for dips, sauces and authentic souk specialties
(typical street foods sold in markets), salads and sides as well as the
traditional beverages and sweets
With authentic yet easy-to prepare recipes that will please both meat
eaters and vegetarians, home cooks can create a true North African taste
odyssey
