1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Hi Guest, welcome to the TES Community!

    Connect with like-minded professionals and have your say on the issues that matter to you.

    Don't forget to look at the how to guide.

    Dismiss Notice


Discussion in 'Cookery' started by giraffe, Nov 26, 2011.

  1. giraffe

    giraffe New commenter

    I received a lovely handmade tagine for my birthday and after seasoning it with care, cooked a fab meal of lamb, peppers, olives, apricots and squash. Served it with a nice Tabbouleh and it was heavenly.
    I've made a jar of preserved lemons and will give them a try in a month or so, when they are nice and soft.
    Any other ideas?
  2. nick909

    nick909 Star commenter

    Cubed lamb, or even better, lamb neck on the bone. Onions, carrots, garlic, sweet potato, new potato, tomatoes, chilli, honey, ras-el-hanout, chicken stock, apricots. With buttered couscous.
  3. grandelf

    grandelf New commenter

    I currently have a chicken tagine cooking as we speak

    (although I have no tagine so using a big pan!)
  4. inky

    inky Lead commenter

    We also have a lovely tagine that gets used quite often. Duck and quince is a delicious Moroccan Jewish combination that we ate in Marrakesh at a friend's house. Do a google.
  5. giraffe

    giraffe New commenter

    Mmm, some lovely ideas. Thank you.
    I will do one today.
    Probably chicken.


Share This Page