Tagine Greats: The Top 100 Moroccan Tagine Recipes (2nd Edition)

Tagine Greats: The Top 100 Moroccan Tagine Recipes (2nd Edition)

Jo Frank

Language: English

Pages: 201

ISBN: 2:00085523

Format: PDF / Kindle (mobi) / ePub


The first edition of this book is regarded as a classic in its field. Now, in an expanded and updated version with 20 NEW recipes, Jo Frank once again presents a step-by-step guide to the World's best Tagine recipes.
If you own a tagine, you need this book. If you don't own one, you are missing out. They are a great way to cook and the food is simply beautiful. If you love Moroccan food then this recipe book is a must have.
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make.
There is an excellent recipe for Tagine of Okra and Tomatoes and a wonderful Vegetable Tagine with Sliced Apricots at the back of the book. My favorite tagines are the slightly sweet ones with dates, prunes, apricots and the different types of nuts that are added toward the end of the cooking time. There is also a wonderful Lamb Tagine With Apricots, Olives and Buttered Almonds. There is also a really nice minced beef tagine with wonderfully tasting preserved lemons which are very easy to make yourself.
This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.
The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.
Yummy!! Definitely great comfort food during winter. And don't forget the couscous!
This fabulous book trumps the first edition, which is a bestseller.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

large onions, cut into 2 * 500 g quinces, peeled, cm cubes halved and cored * 1/2 teaspoon mildly hot * 60 g butter paprika * 1 cup pitted prune * 1 bunch fresh coriander, finely chopped * 1/4 teaspoon powdered saffron Procedure Wash, top & tail the okra. String together with thread into a “necklace”. Over high heat, cook the tomatoes with the parsley, paprika, garlic, salt & oil, mashing down the tomatoes as they cook. After 10 minutes, lower the heat to medium, add the okra & begin to

ahead) 6. To serve, chop remaining 1/2 cup apricot slices. In a small skillet, melt butter. Add almonds and cook until well browned and toasted, about 2 minutes. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Pile tagine in! Servings: 6 136 Tagine Berber We first tried this traditional Berber specialty in a tent at the Auberge Telouet, a restaurant in that Berber outpost in the High Atlas Mountains—and later developed this recipe at home. It is almost

for 1 hour 30 minutes. Add the apricots, carrots, zucchini, tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes. Meanwhile, following package directions, prepare enough couscous for 6 people. Add salt to taste. To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley. Pour the broth into a jug or bowl to serve separately

and the preserved lemon; simmer until the zucchini is tender, 5 minutes. Discard the cinnamon stick. Season the tagine with salt and pepper and stir in the cilantro. Serve in bowls with yogurt and harissa. 21 Fruit and Vegetable Tagine 1/4 cup olive oil 2 Tbs currants 1 large red pepper, 1 tsp ground cinnamon chopped 1 yellow squash, chopped 1 Tbs minced garlic 1 zucchini, chopped 1 Tbs minced shallots 2 ripe bananas Coarse salt 1 tsp sugar Freshly ground pepper 1 medium

hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon. Servings: 6 Author Notes To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves,

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