Moroccan Cooking Challenge

I travelled all the way home carrying by hand a well wrapped tajine. I chose one from a big stall in the souk where there were multiple sizes and designs and then witnessed the haggling to get me a good price. My recent travel companion will go straight on the stove top - yes onto the flame -  and into the oven apparently and does not need soaking and seasoning prior to use.  I aim to put it to the test next weekend. I have not used a tajine before and  think they are beautiful but always thought they were really just very attractive serving vessels . So the challenge is on and I think the secrets are to use plenty of fluid, a low, low heat and tiny diced vegetables. But I think research is needed and a very basic recipe followed to a T. So wish me luck !!!

Comments

[Katie]

I love my tagine - and, no, you don't need a lot of liquid.... Have fun!

[Margaret]

I'd have to go with the serving dish option - don't think it would work on my induction cooktop!