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Seven (7) Tagine Recipes

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    #16
    Thanks for that info, 58limited . I'll continue my research while I also continue to work on my rationalization to purchase a large tagine. I don't need one, but you sure have made them look like fun to cook with.

    Kathryn

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      #17
      Was that the oven that recently departed?

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      • 58limited
        58limited commented
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        Nope, still in use

      • HawkerXP
        HawkerXP commented
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        Really nice.

      #18
      Very nice recipes, thanks. Every ras al hanout is different and there are as many variants as there are cooks, so I feel comfortable making my own. I also make my own preserved lemons -- they're just brined lemons that are cured for six weeks or so and the flavor is unique enough that I use them in salads or on top of grilled meats or vegetables. That said, I'd never make my own harissa.

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      • fzxdoc
        fzxdoc commented
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        I make my own preserved lemons as well, RobertC . How long do you keep yours, unrefrigerated?

        Kathryn

      • RobertC
        RobertC commented
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        fzxdoc I cure them on the counter for about 3 weeks in a sterilized mason jar that I flip once a day. After opening, I'll hold it in the fridge.

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