Musa Dagdeviren, “The Turkish Cookbook”, 2019 was also the topic of an earlier blog post.
Here I present: Karima Elatchi, “Moroccan Tagine Cookbook for Beginners”, 2022. The book consists of six (6) chapters; and, the “table of contents” is shown BELOW.
TABLE OF CONTENTS
INTRODUCTION
Chapter 1: Tagine 101
Chapter 2: Lamb and Beef Lamb with Caramelized Onions, Raisins, and Pine Nuts Lamb with Cauliflower and Preserved Lemon Lamb with Prunes and Almonds in Honey’ Sauce Lamb in Herbed Tomato and Okra Sauce Lamb with Chickpeas and Turnip Lamb with Butternut Squash Marmalade and Sesame Seeds Lamb in Sweet and Savory Sauce with Fennel and Dried Figs Beef with Zucchini and Oregano Beef Shank with Green Peas and Artichoke Hearts Beef with Sweet Potatoes, Apricots, and Almonds Braised Lamb Shank with Carrots and Green Beans Beef Meatballs in Spicy Tomato Sauce with Eggs Ground Lamb Kebabs with Onion, Cabbage, and Carrots Beef Stew with Green Apples, Raisins, and Toasted Sesame Seeds Beef Stew with Seven Vegetables Beef with Herbed Garlic-Stuffed Potatoes in Harissa Sauce Merguez in Roasted Bell Pepper and Tomato Sauce with Chermoula Vegetables Stuffed with Ground Beef
Chapter 3: Poultry Chicken with Preserved Lemon, Potato, and Green Olives Royal Chicken with Caramelized Onions, Raisins, and Almonds Roasted Chicken with Green Apples and Green Olives Juicy Chicken Breast with Garlic Sauce, Mushrooms, and Onions Chicken Meatballs with Roasted Garlic, Onion, and Parsley Turkey Meatballs in Spicy Tomato Herb Sauce Chicken and Chickpeas with Apricot and Ras el Hanout Roasted Chicken Thighs with Preserved Lemon and Raisins Duck with Caramelized Onions, Carrots, and Orange Roasted Chicken with Carrots and Green Peas Chicken with Green Beans Turkey Legs with Carrots, Preserved Lemon, and Green Olives Rolled Chicken Breast with Zucchini and Spinach Whole Roasted Stuffed Chicken Chicken Drumsticks with Cabbage, Carrots, and Golden Raisins
Chapter 4: Seafood Mussels in Spicy Tomato Herb Sauce Stuffed Calamari in Harissa Sauce Shrimp with Roasted Pepper, Tomato, and Chermoula Shrimp and Mushrooms in Tomato Oregano Sauce Tuna with Chermoula in Roasted Garlic Cumin Sauce Salmon with Layered Vegetables and Preserved Lemon Spicy Baked Fish in Harissa Tomato Sauce with Olives Lemon Herbed Tuna Steak with Garlic Butter Potatoes Red Snapper with Roasted Garlic and Fresh Lemon Salmon with Roasted Garlic over Herbed Red Potatoes Crab Meatballs and Green Peas in Tomato Habanero Sauce Cod with Saffron, Raisins, and Caramelized Onions Spicy Calamari, Baby Octopus, and Mussels in Tomato Harissa Sauce Rockfish Fillets in Herb-Infused Oil with Lemon and Roasted Garlic Seafood Paella with Chermoula Rolled Sole with Chermoula in Tomato Harissa Sauce
Chapter 5: Vegetables Cauliflower, Onions, Garlic, Preserved Lemon, and Cilantro Green and Yellow Squash with Herbs Chopped Kale with Roasted Garlic, Lemon, and Green Olives Artichoke Hearts and Green Peas with Garlic and Cilantro White Beans, Tomatoes, Herbs, and Harissa Lentil, Garlic, Celery, Kale, and Butternut Squash Eggplant and Tomatoes with Roasted Garlic, Lemon, and Cilantro Chickpeas, Roasted Garlic, and Cilantro Mixed Veggies with Preserved Lemon Stuffed Zucchini in Spicy Herb Tomato Sauce Roasted Bell Pepper, Tomato, and Roasted Garlic Shakshuka Caramelized Tomato, Honey’, and Sesame Seeds Spicy Cabbage-Stuffed Potatoes in Tomato Sauce Bulgur, Carrot, and Herb Stuffed Bell Peppers Seven-Vegetable Tagine Quince, Caramelized Onion, and Raisins Tagine Omelet Fava Beans with Eggs
Chapter 6: Staples Tagine Baked Bread Fluffy Couscous Preserved Lemon Roasted Garlic Harissa Chermoula Herb-Infused Olive Oil Tagine Spice Mixes
Here I presented: Karima Elatchi, “Moroccan Tagine Cookbook for Beginners”, 2022.
COMMENTS.
“Tagine” is a clay pot in Moroccan cooking. “Donabe” is a clay pot in Japanese cooking (shown ABOVE). Moroccan cooking of “tagine” often is a spicy stew. Japanese cooking of “donabe” is at best steamed-rice. “Donabe” being a clay pot does not add a metallic-taste to Japanese rice. This taste of “donabe” steamed-rice is essential to Japanese sushi-rice culture.
Mediterranean Cuisine is the food of the country of Morocco, which borders the Mediterranean Sea (map shown BELOW).
