I bought fresh lamb mince yesterday and wanted to freez it. then I remembered this recipy I made a couple of time for guest. It is delicious and even children like it. It is from a old cook book called "Caf´e marocain". This makes a great dish for a dinner party you can cook it in advance and can sit a the table with your friends. It also freezes well.You can also make this with ribeye.

Loss weight & eating healthy.

Healthy and easy food .For lunch and weakens breakfast

White fish fillets are baked in the oven then coated with a mixture of tahini sauce called tarator, fried onions and pine nuts. Serve cold. A rare experience in savoring a cold fish dish!

I got a tagine for Xmas. Wanted one since my mom had one and I loved what she cooked with it. This is the first recipe I used. Liked it.

#nonindian - This is a signature dish of Morocco which is prepared in a special pan called the Tagine. Hence the name "Vegetable Tagine". It is very easy to cook. Healthy and nutritious, it is also hassle free, as you just need to arrange all the veggies in the tagine, drizzle some spices mixed with olive oil and cook, covered, on a low flame. It is that simple. No stirring required. So it is very good for the elderly and during pregnancy as it is slow cooked in steam. The veggies are cooked in steam and it can be relished with some plain steamed rice or paratha/ naan/chapatti for the Indian palate. But traditionally it is relished with some couscous. You can go ahead and add any veggies available and you will have a sumptuous and a delicious treat in front of you. So if you are able to get a Tagine, go ahead and give it a try.

I wanted to try making this using a Tajine pot.Dry vermouth is a wine flavored with herbs, so it makes the dish smell great. You can also use it with other dishes that use herbs. Sweet vermouth makes it too sweet, so I recommend using dry vermouth when making this. For 2 people. Recipe by Yuripomu

#nonindian - This is a classic Moroccan Dish where marinated lamb is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I gave an Indian touch by adding some crushed kasuri methi and yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a yummy dish with a subtle flavour of the rose water, which can be substituted with saffron. There is a crunch to every bite with the presence of the dry fruits. Some sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine.

This recipe is not mine, its found on www.moroccanfood.about.com.

Tagine is great as easily adapted for vegetarians or other meats and/or make a pie with pastry out of it.I served this with rice , traditionally it is eaten with couscous . O:-) :-)