The Moroccan slow cooker is a clay pot known as a Tajine. It is made of clay which is glazed. The base is flat and circular with low sides. A large cone sits on the base during cooking. The cone is designed to return the condensation to the bottom. When the food is cooked the base is taken to the table for serving.
Moroccan tajines are slow-cooked stews cooked at low temperatures for long hours. Tajine is also the name of the earthenware pot traditionally used to prepare the stew.
Most Moroccan tajines allow for the slow simmering of less-expensive cuts of lamb, fish, or chicken. It is an ideal way to use cuts of lamb neck, shoulder or shank. These will be cooked until the meat is falling off the bone and the juices are full of flavor.
The food of Morocco : a journey for food lovers
[text and recipes, Tess Mallos].
North Vancouver, B.C. : Whitecap, 2008.
Includes bibliographical references and index.
Authentic recipes from Morocco: 60 simple and delicious recipes from the land of the tagine
recipes and text by Fatema Hal, photographs by jean-Francois Hamon.
Singapore : Periplus, c2007.
Moroccan cuisine is a heady mix of spices, aromatic tagines and warm, buttery couscous. This unique collection of over 50 recipes reveals the treasures of regional Moroccan cooking. Discover all-time favorites like caraway soup, slow-cooked lamb stews, spicy salads, flat breads, sublime desserts, and, of course, mint tea - the national drink. This collection of authentic recipes - with explanations of special ingredients and easy-to-follow steps - will help bring the flavors of this fabled kingdom to your very own home. Includes an introduction to Moroccan cuisine, simple cooking techniques, essential Moroccan ingredients, and authentic recipes ranging from appetizers to main dishes to desserts, including Carrot and Cumin Salad, Lamb Tagine with Zucchini and Mint, Chicken and Eggplant Stew and Cinnamon Rice Pudding among others.
Morocco : Mediterranean cuisine c/ [Fabien Bellahsen and Daniel Rouche translated by Susan James; edited by Laila Friese].
Germany : Könemann, 2006.
- Originally published as Delices du Maroc.
- Statements of responsibility from p. .
- Translated from German by Susan James for Cambridge Publishing Management Ltd.
La cocina marroqui
[tracuddion y revision de la edicion en lengua espanola, Ana Maria Perez Martinez].
Barcelona : Blume, c2006.
From Morocco #8217; s savory light dishes #8212; stuffed pancakes, fennel and olive salad, and sweet tomato jam #8212; to a celebration of its haute cuisine, here are all the tastes and scents of Moroccan cooking. Spicy kebabs, rich vegetarian and meat tagines, perfect couscous, and rosewater-infused desserts are just a few of the recipes inside. Each one explains special techniques with color photographs of finished dishes. Ingredients integral to each meal are featured in special expanded focus sections, and cultural classics, such as Moroccan mint tea service and the spicy tradition of chorizo sausage, delve into the intricacies of regional cuisine.
To the meat mixture the cook adds a medley of ingredients. Some favorites are almonds, apples, apricots, dates, honey, and lemons. The addition of spices like cinnamon, ginger or tumeric produces a tasty stew with an aroma as exciting as its taste. One famous spice blend, ras el hanout, is a complex mixture of about 20 to 27 spices.
Some famous tajine dishes are mqualli or mshermel that combine chicken, citrus fruits, and olives. Kefta (meatballs in an egg and tomato sauce) and mrouzia (a mixture of almonds, lamb, and raisins) are other tajines that Moroccans serve to family and friends.
While couscous is a popular side dish, many claim the best way to savor one of these Moroccan stews is to dip a slice of bread into the common trajin pot with others at your table. You'll experience Moroccan hospitality and cuisine at its best.
Article by: St. Louis Public Library staff