I’d say a few meals are more satisfying and eye-appealing than a hearty and warm tagine. The name tagine is given to the conical shaped, earthenware vessel in which the food is cooked. From the stove top to the table, this decorative vessel with its fragrant stew forms the basis of traditional Moroccan cooking. Most authentic tagines have a small hole at the top of the conical lid to release some of the steam.
It is bound to be a conversation piece at any dinner party with its pretty array of glazed shades. The conical lid locks in the moisture and flavors and cooks in a fairly small amount of liquid. Imagine the wonderment and excitement when I recently invited a few girlfriends for a “Girls Night In” and served this scrumptious dish in the exquisite tagine vessel? It’s fun to have a theme-inspired dinner don’t you think? This vessel surely honored the North African cuisine, so Moroccan it was.
Salut! Celebrating a Night in Morocco. For starters I served spicy butternut squash soup with tumeric and cilantro. For the full recipe and ingredients of the tagine, click here. For another one of my Moroccan fish dinners on the blog, click here. For my chicken tagine, check out this link.