Tagine by Ghillie Basan

Few meals are more tender and delicious 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 fruits, remains so moist it almost melts in your mouth. In this collection of favorite tagine recipes, you’ll discover some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots and almonds. If you enjoy a succulent fish dish, try monkfish tagine with potatoes, cherry tomatoes and olives. Not a meat lover? You’ll find a variety of vegetarian choices like artichoke hearts with peas and saffron. Hardcover; 64 pages.