Tajines take their name from both the Moroccan dish and the pot in which the food is cooked – typically a large earthenware pot with a conical lid.
Tajine recipes involve slow simmering, and when done expertly, that very nice.
An award-winning writer, the author, professional home economist and culinary herbalist, provides an excellent chapter on Moroccan herbs and spices, tajine cooking, and know-how.
Many Moroccan recipes are labour-intensive, and require time-consuming preparations, but tajine recipes are relatively easy to prepare and cook.
Edmond Amran el Maleh, philosopher, writer, and thinker says, “Cuisine is the perfumed soul of our culture”, and he is right because Moroccan dishes emanate very appealing aromas and texturally apepal to gourmets.
Most go back to Berbers, indigenous people of the Maghreb in North Africa, Arabs, Persian and Andalusians, who influenced the cuisine of Morocco.
An excellent chapter is devoted to questions and answers regarding tajine cooking and selection criteria.
Recipes provided include poultry, lamb, beef, fish, seafood, vegetables, dips, street food, sauces, side dishes, salads, beverages, and sweets.
Moroccan cuisine lacks dessert recipes and there is actually no need, as the country produces a myriad of seasonal fruits.
Tajine recipes often combine fruits, nuts and meats along with vegetables, making the dish succulent, interesting, yes, mouth watering.
Each recipe comes with valuable tip(s), and information to achieve good results.
I recommend buying a tajine as soon as possible, if you don’t have one. In large cities, or on-line, there are many kitchenware stores that carry several designs.
All recipes are tested and geared towards North American and English tastes.