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 ...

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 ...

Like when they pour sweet mint tea high and hot from a silver pot, tea as cloudy and strong as smoke from a hookah loaded with honey-mint tobacco. Or when with a flourish of ceremony they lift away ...

The best meat for tagine is lamb or goat ÇƒÓ shoulder, leg or neck fillet with muscle and some fat that will break down and turn tender during the slow cooking. (Dreamstime/TNS) Tagine, a North ...

, and you’ll find yourself reading a description of a pot, along with the slow-cooked Moroccan stew that goes in it. The pot is made of clay, and has two parts – a saucer-shaped bottom and a ...

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 ...

A friend of mine sent me an email not long ago to tell me she received a tagine for Christmas. She wondered what to do with her new clay cooking vessel that combines a low-rimmed, round, shallow base ...

The word may be foreign to some, but for well-traveled foodies, it conjures images of the North African nation of Morocco along the Mediterranean coast. For some, the images of the iconic 1942 film ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...