Three-Pea Tagine

Three-Pea Tagine

You’ll know from guest author Jack’s review of review of Meze: Snacks, Small Plates and Street Food from the Middle East, by Sally Butcher that he was a real fan of the Three-Pea Tagine recipe. He described the spicing as beautifully layered, lifted by the bright note of mint. It works well as one dish ... Read more »

Moroccan Flaky Chicken and Almond Pie from The Jewish Cookbook

Flaky Chicken and Almond Pie from The Jewish Cookbook by Leah Koenig

A few days ago, we published an indepth review of Leah Koenig’s The Jewish Cookbook, written by new guest poster, Sarah Cowen. Today, we are sharing the first of three recipes we’ve selected from the book, extracted with permission from publishers Phaidon Press. Enjoy this Moroccan Flaky Chicken and Almond Pie. This rich and flaky Moroccan ... Read more »

Moroccan Tagine Of Lamb With Dates And Almonds

Lamb tagine

The tagine is a mainstay of Moroccan food, traditionally cooked in its eponymous special dish with distinctive conical lid, it is a hearty and aromatic meat stew, often featuring dried fruit. It is often served with couscous and vegetables, and an array of simple salads. This recipe comes from a Moroccan cooking class we took recently, ... Read more »