Tagines..so simple…so delicious!
The name Tagine...historically Berber... comes from the vessel it is cooked in; usually made from clay. The lower half is a round dish with low sides, the lid is a domed cone which traps the condensation from the cooking and returns the liquid to the contents, thus proving moisture during the cooking which can be an hour or more (sometimes all day).
The lid is removed for serving. It is a communial dish usually served with bread.
It seems everywhere you go in Morocco you will come across Tagines cooking!
The lid is removed for serving. It is a communial dish usually served with bread.
 |
| Selling Tagines in Marrakech City |
The traditional method of cooking with a tagine is to place it over bricks of charcoal. These are purchased specifically for their ability to stay hot for hours.
In some areas the farmers make their own charcoal.
 |
| A meal by the road side! |
 |
| Tagines for sale in a pottery |
 |
| Their Kiln |
 |
| ...and the rejects? |
 |
| A Tagine lunch by/in the River |
Couscous is also served in a Tagine
If all this has made you hungry...here are some recipes.....
No comments:
Post a Comment