Premium Tagine Seasoning Kit contains eight specially created ingredients for cooking your favorite tagines:
Harissa Paste - 6 oz
Preserved Lemons - 16 oz
Moroccan Argan Oil - 8 oz (a rare treat found ONLY in Morocco and no where else in the world!)
Ahtriya Vegetarian Tagine Spice - 2 oz
Charmoula Fish Tagine Spice - 2 oz
Lahma Meat Tagine Spice - 2 oz
La Kama Chicken Tagine Spice - 2 oz
Ras el Hanout Moroccan Seasoning - 2 oz
Only your imagination limits you with what you can create with this Premium Tagine Seasonings Set!
You can make Chicken Tagines with our La Kama. Try our Chicken Tagine with Preserved Lemons and Olives recipe.
Are you in the mood for fish? Our Charmoula Tagine spice is excellent with all types of fish. We especially love it with Salmon and Trout. We have several recipes that we love to make over and over again. Spring is the time of year for Trout fishing, so go ahead and make Trout Tagine (you can use any fish, not just trout).
If a hearty meat tagine is more your liking, Lahma was formulated to pair well with meats such as lamb and beef. Find your favorite recipe and just sprinkle in a tablespoon of Lahma Tagine Spice.
Ahtriya Tagine spice goes well with bean and vegetarian dishes. May we recommend our Seven Vegetable Tagine. Seven vegetables is considered very lucky to serve. It is flexible. You choose your favorite vegetables!
Moroccan cooking wouldn't be complete without the National Spice of Morocco - Ras el Hanout. This exotic blend of herbs, spices and florals will infuse your cooking with an incredible, delicious flavor.
Spice up your cooking with a bit of fiery Harissa Paste. Used in Morocco as a condiment, a dab will go a long way.
Don't limit yourself with tagine cooking! Preserved Lemons are excellent chopped up and served with a fresh spring salad. Tastes so good, sometimes I forgo using dressing. Doesn't that save on extra calories!
Don't forget the Argan Oil. Anything tastes better with a little Argan Oil drizzled over it at the end of cooking. Jazz up your couscous or rice. My favorite way is to mix it with honey and dip a fresh baguette for breakfast.