Cooking tagines

 Cooking Tagines

“ 'Tagine' (pronounced Tah-ZHEEN) describes both the food and the cooking vessel. A two part tagine vessel is traditionally a shallow, round glazed earthenware base covered with a tall conical lid made of the same material. The tagine is meant to be used over fire (though flames should not touch the base) or on the top of the stove over medium to low heat. The conical lid traps the steam, keeping the heat moist. The shape of the vessel helps circulate the heat. The tagine is easy to make at home and will satisfy a range of tastes. Vegetarian versions cook quickly, and there are recipes for lamb, chicken, fish and even beef tagines. It is the cooking, low and slow on top of the oven, and the flavorful spices such as saffron, cumin, cinnamon and cayenne, that are the hallmark of tagine."  By Janet Keeler. St Pete Times, January 21 2004

My best trip to Merzouga Morocco

  During my summer vacation in Morocco, we went to Merzouga in the far east of Morocco not too far from the Algerian border. We could not travel in car since it was too far, we took the tour bus during the night through the city Rissani and Rachidia. We made arrangement to spend the night in the dessert . We made it to the rolling dunes by sunset and were on our camels, it was a very exiting ride. all through the trip i kept asking our young guide if he knew the way to the tent camp , i kept thinking about getting lost in the desert without food plus it was getting late.  ounce we get there in the dark,  I was very reveled .

  Sitting out side under the stars, we were served a tagine with home made bread and mint tea. Since it was hot we decided to sleep outside with no fear. oh yeah all those crawling insect and wild creator. We woke up earlier than the sun , so we can catch a sunrise on our way back in a perfect spot in the middle of Sahara.

The night was one of the best vacation days in my life.

The Sahara man

Merzouga Camels

Mourad Chehab ready to ride his camel

Tent Kitchen 

Merzouga Village