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Tagine Spicy Stews from Morocco
Tagine Spicy Stews from Morocco by Ghillie Basan


 
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Tagine Spicy Stews from Morocco by Ghillie Basan

Few meals are more satisfying than a hearty tagine - the rich, fragrant stew that forms the basis of traditional Moroccan cooking. this heavenly dish is served from its own elegant cooking vessel,which is also called a tagine. Meat, poultry, fish or vegetables are simmered gently in the steam of the pot's conical lid, so that the food remains tender and moist. Dishes are flavored with spices for pungency and warmth, and can be further enlivened with chiles or tempered with the sweetness of fruit.

In this collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots, and almonds, and the tangy chicken tagine with green olives and lemons. Also included are less traditional but equally delicious recipes for beef and meatball tagines.

Every recipe includes suggestions for accompaniments and side dishes. This book is the perfect introduction to the distinctive tastes of Morocco.

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