10-07-2024, 08:38 PM
(10-07-2024, 06:48 PM)FlyingClayDisk Wrote: But are you using a Tajine (or Maraq) to make that stew? (Technically a "tajine" is actually a dish, but it has become known as the vessel it's cooked in_)
We love our Tajine, and make many Moroccan and central Asian dishes with that thing! It's awesome!
I really don't think you can duplicate Moroccan food without a Tangine (or "maraq"...which is hard to pronounce).
Oh ho! So that's the trick! Nope, just a regular big ole stew pot. I knew something was up when I started sauteing the veggies. What, no extra water in the recipe? Well, guess I'll keep the lid on. But wait, I've got to stir it! Oh no it's sticking! Phew, saved it. Each veggie gets added, one at a time, from starchiest (potatoes) to wateriest (tomatoes), each time letting it soak up the flavor of the spices. Lid on. Lid off. Wait, is this stew? Okay, I'll add a splash of tomato juice. There, that fixed it. Aargh, I'm stirring it too much!
Tajine, huh? There's the magic. I'll know for next time.
Turned out great though. Excuse me, I'm gonna go clear this plate.
I followed the Science, and all I found was the Money.
