Look after your Tagine

If looked after a tagine will last you many years,I have one in my kitchen I bought in Rabbat in 1996. I don't use it every day obviously but its there when I need it.
The most damaging factor for a tagine is heat the pot will take high heat but it has to be heated slowly and aloud to cool naturally, heat diffusers can be used to spread the heat when cooking,personally I just place the tagine direct on the hob then heat slowly.
For serving I always use a straw tagine mat. The worst you can do, is place a hot tagine on a cold surface for it will surely crack.



Most tagines are glazed,but you can buy unglazed for me these have a more natural look,but need treating before use.To do this you need a mixture of cooking oil and chopped onions,coat the inside of the Tagine with the mixture.Then leave about a 1/3 of a cup in the Tagine.
Place the Tagine in the oven or hob, on a low flame and leave for 1-2 hours.Let the Tagine cool naturally.

Chicken With Olives And Lemon Tagine

Chicken,Olives,Lemon, This is a incredible mixture of tastes and it really does taste as good as it sounds.As with all these recipes they can be cooked in a casserole or Dutch oven but believe me when I say it tastes so much better in a Tagine.

4 Servings.
1/3 c olive oil
1 lg onion,thinly sliced
1 clove garlic,minced
1 T parsley,chopped fine
1 T fresh coriander leaves
-cilantro chopped,or more
1 t salt
1/2 t black pepper,coarsely
-ground
1/8 t saffron,powdered
2 1/2 lb chicken,broiler/fryer cut
-into se
1/2 lemon,cut into 4 wedges
1/3 c green olives
Heat oil in a large tagine or cooking pot. Stir in next 7
ingredients. Add chicken pieces and turn to coat with onion mixture.
Arrange lemon wedges over top. Cover and simmer turning
occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to
warm serving platter or serving tagine, arrange cooked lemon wedges on top and keep
warm. Cook liquid, stirring, in tagine over high heat until reduced to
a thick sauce. Add olives and heat through. Pour over chicken.Sit back and enjoy.

Welcome To Morocco

Tangier, Casablanca, Marrakesh.. just the names of these cities stir a hint of spice in the nostrils. Morocco has been thoroughly mythologised and for good reason.Travellers extol the country's unique living history, its shimmering light and its extraordinary art.

Morocco is the ideal African starting point for the traveller. An easy hop from Europe, it is hectic but friendly and stimulating as well. Open-air markets throughout the country are piled high with rugs, woodwork, jewellery and leather - said to be the softest in the world.

- Morocco Security
Morocco is characterized by a high degree of security in all cities and calmly Division, which led tourists to visit him continuously.


- Hospitals in Morocco
Hospitals in Morocco Morocco presence of a large number of hospitals, clinics and medicines anywhere in the soil and is characterized by containing all doctors specializing in diseases and Medicines and advanced machines found in all cities, allowing you to visit Morocco Dear visitor, reassuring you mind...


- The Moroccan people
People Moroccan gentler peoples of the world in all respects and is calmly and intelligently and love of helping others or Moroccan Arabs or foreigners-there is no difference between thinking for the Maghreb ... Moroccan people From north to south of Morocco welcomes you Dear tourists .


- Traditions of Morocco
Morocco has a tradition very important tradition for thousands of years and events such as festivals and competitions, many of the mountainous interesting things which will see yourself in this beautiful country magic.


- Morocco Transport

With international airports at Tangier, Agadir and Marrakesh, Morocco is well linked to Europe, Africa and the Middle East. Taking your own vehicle to Morocco is straightforward. There's a variety of car ferries and jetfoils operating between Algericas and Ceuta in Spain and Morocco's Tangier.

The land border between Morocco and Algeria was closed in 1994 and that looks unlikely to change any time soon. Although a UN cease-fire has kept the Western Sahara quiet since late 1991, crossing the border into Mauritania isn't straightforward (though it's getting easier). In spite of this, hundreds of adventurous souls in 4WDs and on motorbikes do it every year. It won't be too long before it's possible to do the trip by some form of public transport. The route into Mauritania runs from Dakhla south along the coast for 367km (227mi) to Nou dhibou on the border and then south along the coast to the Mauritanian capital of Nouakchott.
Events Overview

Morocco is one of those religious frontiers where orthodoxy and local custom have met and compromised. The veneration of saints is frowned on by the orthodox Sunni Muslims but Islam, like Christianity, is made up of many sects and such festivals continue. It's worth asking around for details of festival dates because they follow the Islamic calendar, which is lunar and alters a little every year.

MORE INFORMATION, IMAGES, VIDEOS, PLEASE VISIT
http://www.all-tourism.com --> Top africa --> Morocco

bouazamour marwane
b.marwan@yahoo.fr
www.all-tourism.com

A North african dish called Tagine

A tagine is a type of dish found in the North African cuisines of Morocco,which is named after the special pot in which it is cooked.
Tagines are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like formation at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid.
The traditional tagine is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
Moroccan tagines often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or without honey, with or without a complexity of spices. Traditional spices that are used to flavour tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the famous spice blend Ras el hanout. Some famous tagine dishes are mqualli or emshmel (both are pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in an egg and tomato sauce), and mrouzia (lamb, raisins and almonds)
Other ingredients for a tagine include any product that braises well: fish, quail, pigeon, beef, root vegetables, legumes, even amber and aga wood.

Morocan Date Cake

10 Servings
1/2 c butter
1/4 c sugar (or up to double amt.)
4 eggs
1 t baking powder
1 c unbleached white flour
1 t cinnamon
1 t nutmeg
1/2 t cloves,Ground
1/2 c milk
1/2 t pure vanilla extract
1 c pitted,chopped dates
1/2 c walnuts,Chopped
1 fresh whipped cream
Preheat the oven to 325 F.
Cream together the butter and sugar. Beat in the eggs. Combine the
baking powder, flour, cinnamon, nutmeg, and cloves. Add the dry
ingredients to the egg mixture, beating well. Mix in the milk and
vanilla. Beat well. Add the chopped dates and walnuts and stir again
to distribute them evenly.
Butter and flour a 9-inch cake pan. Pour the batter into the pan.
Bake for about 30 minutes, until a knife inserted into the center
comes out clean.
Serve with fresh whipped cream.

Enjoy; Esteve; shop-morocco

Tagine Of Chicken With Prunes And Almonds

Heres a great Tagine Recipe, mouths watering just writing it.

Tagine Of Chicken With Prunes And Almonds

2 T pareve margarine or
1 vegetable oil
1 md onion,finely chopped
3 1/2 lb meaty chicken pieces,remove skin if desired
1 c ,water
1 to 3 tsp. cinnamon,Ground
1/2 t ginger,Ground
1/4 to 1/2 tsp black pepper
-preferably,Freshly Ground
1 pn ,salt
10 to 12 oz prunes,Pitted
-about 2 cups
1 T honey (or sugar (optional))
1 c whole blanches almonds
-lightly,Toasted
In a large Tagine, over medium-high heat,
heat the margarine or oil (or use a mixture); then saute the onion
until it is tender but not browned. Add the chicken to the skillet and lightly brown it on all sides.
Mix the water with the cinnamon, ginger, pepper, and salt and pour it
over the browned chicken. Bring the liquid to a boil. Put the lid on the Tagine, lower the heat, and simmer the chicken for 30 minutes, turning the pieces occasionally. Add the prunes and honey (if used) to the Tagine, evenly distributing the prunes around the chicken, and making sure they are covered with liquid. Cover the Tagine again, and simmer the chicken and prunes together for about 20 minutes, or until both are very tender. If the sauce becomes too dry and begins to stick to the bottom of the skillet, stir in additional water as needed.
Use tongs or a slotted spoon to transfer the chicken to a large serving tagine. Stir about half the almonds into the prune sauce remaining in the pot; then spoon the sauce mixture over the chicken. Garnish the top with the remaining almonds.
Note: To toast the almonds, spread them in a jelly roll or similar pan and heat then in a 350-degree oven, stirring them occasionally, for about 10 minutes, or until they are lightly browned. Or, to toast them in the Moroccan manner, heat some vegetable oil in a skillet and saute the almonds in the oil until they are lightly browned; then remove them with a slotted spoon and drain them on paper towels.

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