A Moroccan Tagine is cone-shaped to allow heat to build up at the top of the cone, which then builds up moisture. The moisture drips back down onto the foods, allowing for a very moist and tender product!
We used this mortar and pestle to grind the cumin seed for our hummus and carrot soup.
Preserved lemons are used extensively in Moroccan cooking.
I also demonstrated how to make fresh hummus served with torn pieces of hot pita bread. A very quick, easy and healthy dish!
Moroccan carrot soup topped with yogurt and ground cumin seeds.
The finised product... Traditional Chicken Tagine with Preserved Lemons and Kalamata Olives.
Orange blossom water provides the "perfume" in this simple, elegant dessert.
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