How to cook an excelent meal


Tagines From Morocco Become the Star in US Cuisines

Tagines is one of the popular NorthRestaurant in Chicago. The restaurant is
African dishes consumed mostly inquite famous for its diverse offering of
Algeria, Morocco, and Tunisia. Alsotagines and has around 11 varieties on
known as Tajine, this North Africanthe menu. They use mostly lamb, chicken,
specialty has traveled all the wayseafood and beef. Onions, preserved
across the Atlantic to the kitchens inlemon, dry fruits, sesame seeds, nuts,
the US. title=""Moroccan">Moroccaneggs, peppers, tomatoes, and olives are
tagines are being served increasingly inadded to the tagines apart from the
specialty food or fast food restaurantsusual seasonings that include cinnamon,
all across the United States and haspaprika, cumin, saffron and cilantro
become quite popular.among others. One major difference
Tagines are not just the name of thebetween North African or Moroccan
food but also the pot in which they aretagines and American tagines is that the
cooked. Tagine pots are made purely fromformer use clarified butter called
terra cotta and have a shallow rimmed"smen" while in America; only olive oil
base. The lid of the tagines is usuallyis used for preparation.
conical in shape. The bottom of the potSome of the other restaurants that offer
is always glazed from the inside andvariety of tagines on their menu include
this is where it comes in direct contactL'Olive in Chicago, The Lite Touch in
with the stew or food. The top part ofNew York, and Oasis in Los Angeles and
the Moroccan tagines is glazed from theMogador in New York. Perry's in
outside, so that it can assist inWashington offers a unique tagine dish
evaporation of the steam. As a result,that comprises of lamb with medjool
the stew or food gets absorbed into thedates and pine nut couscous. Cafe Le Coq
clay and the juice or gravy becomes morein Chicago is famous for their roasted
concentrated in nature.vegetable tagines. Many restaurants
There are always potters who try andoffer a variety of lamb tagines
make newer version of tagines especiallyincluding Shallots, Chicago, which is a
the ones having glazed lids from thekosher restaurant offering lamb tagine
inside as well as outside. Each of thecouscous with dry Mediterranean fruits.
Moroccan tagines has a small steamAmerican chefs have in a way mastered
outlet, and chefs preparing the dishthe art of mixing tagines with couscous.
more often than not poke a thyme sprigIf you visit, Morocco or Tunisia then
or a mint sprig. There are two types ofyou will find tagine being served as a
tagines - one that is made from terraseparate dish and couscous is served as
cotta and one that has been made usinga separate steamed dish. Moroccan
enameled cast iron. The latter is not astagines as well as couscous are often
effective as the terra cotta one.served harissa, which is a chili-based
A visit to the Moroccan or Tunisiancondiment, and it is exclusive to
countryside will provide you glimpses ofAlgerian and Tunisian tagines.
tagines simmering on small charcoalTagines have gone through different
burners in street cafes or restaurants.types of experimentation processes and
In North Africa, tagines are never keptrestaurants like Zibibo in California
in the oven; it is always kept on theoffer an olive-marinated guinea hen with
stove. I one of the coastal Moroccantomato tagine, mint, chickpea, and
cities especially in Meknes, you canharissa. At the Marseille restaurant in
find one of the most diverse tagine menuNew York, you will find duck tagine on
with as many as 20 dishes comprising ofthe menu that comes with almonds, honey,
variety of vegetables, combined withand currants. Enrico's in San Francisco
meat, eggs, sausages, etc.has completely changed the very essence
The most popular and commonly eatenof tagines by serving a sauce moistened
tagines is made using a whole chicken,with pan-roasted seafood, seasonal
with preserved lemons and olives.vegetables and saffron couscous. Having
Sometimes the chicken is replaced bytraveled across the Atlantic, Moroccan
lamb, and it is combined with eggs andTagines look great on the menu but there
prunes. This preparation is quiteare only a few who can serve authentic
similar to one of the tagine dishestagine.
served at the Andalous Moroccan



1 A B C D 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101