Monday, August 1, 2011

What the Moroccan Tagine and the Cantonese Ceremic Pot have in common?

I am always asking my wife Jo not to add anymore new kitchen utensil or garget to the overcrowded storage cupboard until this Moroccan cookware is irresistible to be missed for a bargain. This latest addition is called “tagine” in Moroccan which refers both the conical shaped cooking pot, and also to the food prepared in it. It is definitely not going to disappear amongst the other utensils in the storage and I can see that it will be put in good use not only as a slow cooking pot but also to be used as a serving dish to present a stunning meal at a dinner party. I think that cooking in a Moroccan tagine is similar to the Chinese ceramic pot (sah pol) that somehow gives the dishes an indescribable ''extra' flavour. I can’t wait to use this tagine and try my hands in cooking Moroccan dishes that usually feature meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and wonderful spice blends like charmoula as a marinade for my family and friends.

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