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Tagine

Tagine

Spicy Stews from Morocco

by Ghillie Basan
Hardback
Publication Date: 01/09/2007
RRP  $24.99 $23.35

Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine.

Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist.

In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon.

Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint.

For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron.

  • Every recipe includes suggestions for accompaniments and side dishes. 
  • The perfect introduction to the distinctive tastes of Morocco.
ISBN:
9781845974787
9781845974787
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
01-09-2007
Publisher:
Ryland, Peters & Small Ltd
Country of origin:
United Kingdom
Pages:
64
Dimensions (mm):
198x194x12mm
Weight:
0.36kg
Ghillie Basan

Ghillie Basan has worked in many parts of the world as a cookery writer, restaurant critic and journalist. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia.

Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine. Her other books include Flavours of Morocco and Kebabs, both published by Ryland Peters & Small. Ghillie lives in the Braes of Glenlivet in the Scottish Highlands.

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