We would like to show how the tagine is a versatile piece of cookware, so we are in the process of creating a Le Souk Ceramique cookbook. Below are some of our experimental recipes. We would welcome your contributions and if we use your recipe in our published cookbook, we will gladly give you credit. Please email us your ideas to: firstname.lastname@example.org and use the subject line “A Recipe For LSC”. Our goal with this book is to expand the ingredients and culinary techniques to regions beyond the Mediterranean.
Tagine of Lamb with Preserved Lemons and Olives
1 lb. lamb stew meat * ¼ tsp ground cumin
¼ cup olive oil ½ cup grated onion
½ tsp. saffron or turmeric ¼ cup chopped parsley
1 tsp. ground ginger ¼ cup chopped cilantro
1 tsp. paprika 2 cups minced onion
½ tsp. black pepper 1 cup green or black olives
1½ tsp salt 2 preserved lemons, julienned
Toss the lamb with spices, salt and grated onion. Slowly heat olive oil in tagine, then add lamb and cook lightly on low heat. Add 1 cup of water and bring to simmer. Cover and simmer on low heat for one hour, adding more water if necessary. After one hour, add onions and cook until meat is tender and the sauce is thick. Meanwhile slice and pit the olives and remove pulp from the preserved lemons and rinse thoroughly. Add lemons and olives ten minutes before serving.
* Cuts of lamb that work well in stews are lamb shoulder, leg of lamb (both cut into 1.5 inch cubes), lamb knuckle or lamb shanks on the bone.
Squab (or Chicken) Tagine with Dates and Ginger
3 squab (or chicken, 2 medium onions
breast), all deboned 2 garlic cloves
1 tsp. black pepper ¼ tsp. crushed saffron
½ tsp. salt 2 tsp. ground cinnamon
1½ cups chicken stock 4 tsp. chopped ginger
2 tbsp. butter ½ lb. dates, halved – remove pits
2 tbsp. olive oil ¼ cup chopped parsley
Heat olive oil and butter in tagine, add onions and garlic over low heat and cook until soft and translucent. Add pepper, saffron, cinnamon and ginger and stir well. Season the squab with salt and sauté in the mixture for about two minutes or until thoroughly coated. Add stock, cover and simmer for 20 minutes. Add chopped dates and stir in. Cover again and simmer for 30 minutes or until squab is tender. Sprinkle parsley over and adjust seasonings if needed. Serve with couscous or a simple rice pilaf.
Chicken and Fennel Bulb Tagine
3½ lbs. whole chicken ¾ tsp. white pepper
cut into eight pieces 2 large fennel bulbs quartered
2 tbsp. olive oil 1½ cups chicken stock
1 large onion sliced thinly ¼ cup fennel fronds roughly chopped
½ tsp turmeric or saffron 1 tsp. fennel seed
1 tbsp. salt 1 lemon thinly sliced
Toss chicken pieces with spices, oil and salt. Lay fennel on bottom of tagine followed by chicken pieces on top. Scatter onions and fennel fronds over and then lay a lemon slice over each piece of chicken. Add 1 cup stock. Cover and let simmer on low heat for about one hour or until chicken is cooked through and tender, adding remaining stock as necessary.
Tagine of Vegetables and Olives
1 artichoke – trimmed, cut in eighths 4 tomatoes diced
1 cup olive oil 1½ cups cooked chickpeas
3 carrots, peeled and quartered 1 tbsp. ground cumin
1 red bell pepper, seeded 1 tbsp. coriander
and quartered lengthwise 1 tbsp. kosher salt
1 onion, peeled and sliced
2 garlic cloves, sliced thinly
1½ cups vegetable broth
1 zucchini, halved and ½ lb. green olives, pitted
quartered lengthwise Juice of one lemon
3 potatoes, peeled and cut 1 bunch chopped cilantro or mint
into ¼ inch slices 1/2 cup golden raisins (optional)
Begin by layering vegetables in tagine; lay down onions, garlic, artichoke, potatoes and chick peas in an even layer, then fan out carrots, bell peppers and zucchini in a pyramid. Sprinkle spices and tomatoes on top and then add vegetable stock. Drizzle olive oil all over. Slowly bring to simmer on low heat, cover and braise for approximately 30 minutes. Add olives and optional raisins pushing them in between the vegetables. Sprinkle with lemon juice, cover and cook for approximately 10 minutes or until vegetables are tender. Sprinkle herbs on top.