Since I like to cook this morning I was thinking about a piece of pottery I have never used in cooking, a Tagine. A
Tajine or Tagine is historically a North African pot used for cooking over coals. The pot is suspended over the coals so the temperature rises slowly.
The tajine consists of two parts, a flat bottom to contain the ingredients of the dish and a domed top to allow all condensation to return to the dish while it is cooking.
I was researching information about tagines and various recipes and my mouth started to water reading the ingredients especially the spices.
In
Moroccan or Algerian cuisine meat stews are usually made with the addition of ginger, cumin, cinnamon, and saffron. Vegetables dishes use paprika and chili. Have any of you used a tagine for cooking? Do you make tagines? I'd love to hear your thoughts about tagines. Thanks for reading and for all your comments. (Images and information about tagines borrowed from the net).
