Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends a glazed ...

A tagine fills kitchen with exotic aromas as the meat turns fork-tender and the juices become velvety and rich. It's served over mounds of fluffy couscous to sop up all the goodness. This warming, one ...

Most would agree one of the best parts of being on vacation is getting to try unfamiliar foods and cuisines and realizing, with the right recipes, you can re-create those tastes at home. While my ...

Full flavoured: Zaalouk (Moroccan eggplant and tomato salad) served with bread as an appetiser or to accompany the main dish. Photo: Rohan Thomson Easy and delicious: Moroccan lamb tagine with carrots ...

Traditional French cooking teaches that a classic braise begins by searing the meat, deglazing with wine or stock, scraping up the fond, and then covering with liquid. Contrast this to the Moroccan ...

Google “food in Morocco,” and a recipe for tagine is bound to pop up. It’s the name given to both the country’s signature piece of clay cooking equipment and the stew bubbling inside it. A tagine’s ...

As the conical clay lid of is lifted, a cloud of hypnotic aromatic goodness is released. The rich scent of cumin, cinnamon and turmeric combined with the sweetness of caramelised onions and dried ...