Moroccan Tagine Cookbook: 5 Authentic Slow-Cooked Recipes

Moroccan Tagine Cookbook: 5 Authentic Slow-Cooked Recipes

Learn to cook authentic Moroccan tagine at home: chicken with preserved lemon, lamb with prunes, kefta, vegetable and fish tagines.

This instant-download PDF ebook includes clear ingredient lists, step-by-step instructions, cook's tips and an FAQ, all in English and easy to read on phone, tablet, computer or printed.

Recipes inside

• Chicken Tagine with Preserved Lemon and Olives
• Lamb Tagine with Prunes and Almonds
• Kefta Tagine with Eggs
• Vegetable Tagine with Chickpeas
• Fish Tagine with Chermoula

What you get

• 1 PDF ebook (5 recipes)
• Instant digital download
• Metric and US measurements
• Printable format

Frequently asked questions

Can I make these recipes without a clay tagine?

Yes. Use a heavy Dutch oven or a deep skillet with a tight-fitting lid and keep the heat low. Cooking times stay the same.

What is the best cut of meat for tagine?

Choose cuts with bones, fat or connective tissue, such as lamb shoulder or chicken thighs. They stay moist and give the sauce body.

How do I season a new clay tagine?

Soak the base and lid in water for 2 hours, dry them, rub with olive oil and bake at 300 F (150 C) for 2 hours. Cool slowly before use.

Digital product. No physical item will be shipped. Personal use only.