Dating back centuries, tagine pots are a vessel traditionally used to cook the North African dish of the same name. Especially popular in Morocco, tagines are traditionally earthenware - although ...

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 ...

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 ...

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 ...

1) Place the lamb chunks on a sheet pan or cutting board. Pat dry the meat to ensure browning. Season the lamb with salt and pepper. Brown the lamb in batches in a large sauté pan coated with olive ...

Tagines are two-piece, slow-cooking vessels consisting of a cone-shaped top and a wide bowl of a base. Vegetables, meat and spices are layered and covered with liquid, and the whole dish cooks slowly ...

1.Place chickpeas in a medium saucepan. Add water to cover by 2 inches. Let soak overnight. 2.Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover ...