• Lamb tagine with caramelized quince


    The tagine, at its base, is a terracotta kitchen utensil, topped with a cone-shaped lid. It allows food to be stewed, thus preserving its flavors and benefits.  In Morocco the tagine is a family sharing style dish, which is eaten with homemade bread. You can prepare all kinds of tagines: with meat (chicken, beef, lamb and goat in certain regions of Morocco).  With fish, most often marinated in a kind of sauce made from fresh herbs (coriander and parsley) and spices called “chermoula”. Or quite simply a vegetarian tagine, there are often seasonal vegetables. Today I’m sharing with you a tagine that…

    Continue reading