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Jan 18, 2007 03:37 PM

Morrocan food; or how I can stop staring at it and learn to use my tagine?

I recently bought a tagine and I want some good recipes. I've only found lamb stew style recipes. Does anyone know some good recipes for a tagine?

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  1. Step 1 would be to start some preserved lemons. Recipes all over the net on that one.

      1. i don't have a tagine, but my paula wolfert books get used more than any others.

        start with her. she also has a great recipe for 7-day preserved lemons which is dead easy.

        1. Look at the websites mentioned for some ideas. But you need a good book. I'm a great fan of Paula Wolfert who was one of the first people to write for Americans about Moroccan cuisine. She has written a slew of books on Moroccan and other Mediterranean cooking. Her book on Couscous and Other Good Food from Morocco is a classic and should be a good place for you to start.

          Claudia Roden is another writer who has concentrated on the Middle East. Her new book Arabesque includes Morocco.

          Have fun with your new tagine.

          1. A tagine (the food) is, by its very nature, a type of stew. What differentiates the Moroccan tagine from other stews are the ingredients and spices. Lamb or goat are the usual meats, and other ingredients might be prunes, quince, and cardoons, as well as more standard things like potatoes, carrots, and turnips. Commonly used spices are cinnamon, turmeric, paprika, and ginger. "The Great Book of Couscous," by Copeland Marks, has several excellent tagine recipes.