Tagine help!

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Hob = stovetop, yes. Make your own preserved lemons! (it takes time though). I've never done my own Moroccan cooking, so cannot help further, but I was *this* close to taking a tagine back home from Morocco after eating amazing lamb and chicken dishes while I was there. I might go buy one anyway now.

ailsa_xx (ailsa_xx), Saturday, 30 December 2006 23:17 (fourteen years ago) link

My cookbook says a dutch oven suffices in place of a tagine, although I imagine the conical shape of the lid has a special effect. As for preserved lemons - yeah, I'd like to make my own, but it means waiting four to six weeks.

Not For Use as Infant Nog (A-Ron Hubbard), Saturday, 30 December 2006 23:20 (fourteen years ago) link

Hurting, you'll probably have to go to a middle eastern market for the lemons, though a grocery with an amazing olive/pickle section might carry them.

jaq (jaq), Sunday, 31 December 2006 00:08 (fourteen years ago) link

I cracked my Mum's terracotta casserole thing by using it on the hob, so I reckon it'd be unsafe for tagine use too. The conical lid keeps what's inside moist because it allows the condensation to run back down.

Madchen (Madchen), Monday, 1 January 2007 22:10 (fourteen years ago) link

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