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Tagine

Spicy stews from Morocco

Written by Ghillie Basan

Tagine

  • Hardback
  •   |  
  • 9781845974794
  •   |  
  • Jan 1970
  •   |  
  • 64 pages

Tagine

  • Hardback
  •   |  
  • 9781845974787
  •   |  
  • Aug 2007
  •   |  
  • 64 pages

About the author

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. Ghillie lives in the Scottish highlands.

These hearty meals, flavored with spices and fruit, are served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of aromatic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots, and almonds, and the tangy chicken tagine with green olives and lemon. Also included are less traditional but equally delicious recipes for beef and fish. Vegetarians, too, have a delightful and varied choice. Every recipe includes suggestions for accompaniments and side dishes.