Tagine E-Book

Ghillie Basan

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2014

Beschreibung

Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. Every recipe includes suggestions for accompaniments and side dishes. The perfect introduction to the distinctive tastes of Morocco.Ghillie Basan has worked in different parts of the world as a cookery writer, restaurant critic and journalist. She is Cordon Bleu trained and has a degree in Social Anthropology. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia, and her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine.

Leseprobe

TAGINE

Spicy stews from Morocco

TAGINE

Spicy stews from Morocco

Ghillie Başan

photography by Martin Brigdale

Dedication

For Monica. To shopping in Marrakesh!

Acknowledgements

I would like to thank the team at Ryland Peters & Small: Alison Starling, for inviting me to write this book, and Liz Sephton and Ann Baggaley for whipping it into shape. And I am thrilled that the ever-so-skilled Martin Brigdale took the photographs and, as always, made each one look stunningly appetizing.

First published in Great Britain in 2007

by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

www.rylandpeters.com

20 19 18 17 16 15 14

Text © Ghillie Baan 2007

Design and photographs

© Ryland Peters & Small 2007

Printed in China

For digital editions visit www.rylandpeters.com/apps.php

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

eISBN: 978 1 84975 307 4

ISBN 978 1 84597 478 7

A CIP record for this book is available from the British Library.

Designer Liz Sephton

Editor Ann Baggaley

Production Gemma Moules

Publishing Director Alison Starling

Food Stylists Bridget Sargeson, Lucy McKelvie

Assistant Food Stylist Stella Sargeson

Stylist Helen Trent

Assistant Stylist Isolde Summerscale

Assistant Photographer Nat Davies

Indexer Hilary Bird

Note

All spoon measurements are level unless otherwise stated.

contents

the secret of tagines

traditional lamb tagines

beef, kefta and sausage tagines

chicken and duck tagines

fish and seafood tagines

vegetable tagines

accompaniments

index

The Secret of Tagines

The classic dish from the region of North Africa known as the Maghreb – Morocco, Tunisia and Algeria – a tagine is a glorified stew worthy of poetry. Aromatic and syrupy, zesty and spicy, or sweet and fragrant are just some of the words that come to mind. A dish of tender meat or succulent vegetables, simmered to perfection in buttery sauces with fruit, herbs, honey and chillies, an authentic tagine is in a class of its own and has become a fundamental feature of Moroccan cuisine.

The name ‘tagine’ (sometimes spelled ‘tajine’) is also given to the vessel in which the food is cooked: a shallow, round, earthenware pot with a unique conical lid designed to lock in moisture and flavours, cooking the food gently in a small amount of liquid. The finished dish can either be served piping hot straight from its cooking vessel, or tipped into one of the decorative versions of the pot, glazed in beautiful shades of blue and green, to take to the table.

Originally a Berber dish, the tagine has evolved with the history of the region as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine. Classic tagines include combinations of lamb with dried prunes or apricots; chicken with preserved lemon and green olives; duck with dates and honey; and fish cooked with tomatoes, lime and coriander. In the modern Maghreb, the Berbers are still renowned for their tasty, pungent tagines made with onions and clarified butter.

Traditionally, tagines are served as a course on their own, with freshly baked flat breads or crusty loaves to mop up the delectable syrupy sauces, and are followed by a mound of couscous. The more modern way is to combine the courses and serve them with an accompanying salad. On festive occasions, the custom is to pile up a huge pyramid of couscous and hollow out the peak to form a well into which the tagine is spooned. However, most earthenware tagines are not big enough to cope with feasts, so large copper pots are often used instead.