Every Moroccan Lantern Is Unique

Moroccan lanterns come in a variety of different shapes, colors sizes and even materials. They offer a blend of elegance and antiquity that can give any room in your home a unique and exotic feel. Characteristics of every lantern differ, but detail comprises to create that exotic theme.

Colors

You’ll often see Moroccan lanterns designed using rich, deep colors ranging from reds and oranges to dark blues and greens. Some Henna lamps, which are a type of lantern created from goat skins, often have been colored with paprika and saffron dyes that add to its rustic look.

Textures

Moroccan lanterns are made from a variety of materials, including brass, metal, iron and glass. As mentioned before, goat skins are commonly used to create Henna lamps and lamp shades. Textured glass used for many lanterns also creates a softer light compared to non-textured glass.

Sconces

Sconces are another type of Moroccan lantern that lays flush on your wall. They are perfect for adding decorative and subtle lighting to a hallway, or perhaps a bathroom. Sconces can be made from glass or, like Henna lamps, with goat skins.

Lanterns

Lantern style lamps are made from stained glass and deeply tinted, often with decorative textures. They often elude elaborate shadows and patterns that add a special ambiance to the room.

Moroccan lanterns can be used as a decorative piece hung from the ceiling or as centerpiece in any room. Lanterns come in a variety of shapes, colors and sizes and add character to any area of your home. At Treasures of Morocco, we sell authentic Moroccan lanterns that transform your decor. Visit our store at 655 Central Ave, St. Petersburg, Florida 33701, or order online and receive free shipping to all orders sent to the domestic U.S.

Leather Henna Candle Holders

 The henna candle holder are handmade from goat skin stretched over a firm iron frame, tattooed with henna paste by using Moroccan art designs. They are made as such to reflect a soft glowing light, by adding a superb value to the decoration factor. The henna candle holders Will compliment room or garden by burning your favorite tea light or small candle.

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How To Cure a Tagine

WHY CURE A TAGINE?
Curing clay pots is as cultural as the cooking itself. If you look up curing clay pots, you will find a variety of processes using a multitude of ingredients ranging from spinach to buttermilk to mustard oil. In order to strengthen (less susceptible to thermal shock) your cooking tagine and get optimum taste that tagine lovers seek at every use, it is necessary to use the process explained below. The use of olive oil has a dual effect. It is as important for sealing clay as it is for flavoring Moroccan cooking. 

HOW TO CURE A TAGINE?
It is necessary that it is seasoned before initial use. Please follow these simple instructions below for maximum results:

1. WATER: The new tagine needs to be first submerged in water for at least 1 hour. If you can’t submerge it, place it in a clean sink bowl and slowly fill the base of the tagine with water until it stops absorbing it. Place the tagine lid on top and fill it as well. Let stand for 30 minutes to allow full absorption of water into the clay. Empty excess water and set to dry for 5 minutes.

2. OLIVE OIL: All you need is 3 table spoons of olive oil, 2 for the base and one for the lid. Spread the olive oil throughout the base and lid with your hand.

3: HEAT: While the tagine is still wet with the oil applied to it, place it in the oven as shown in the first or second photos, and set temperature at 350 F and leave for 45 minutes. The evaporation of moisture creates a vacuum effect to pull the olive oil into the clay which glazes and seals it. Then leave the tagine cool down in the turned off oven.
The last photo shows a cured tagine ready for use. 

TAGINE CLEANING
It is recommended that you hand wash your tagine, as it has not been tested for dishwashers. Do not leave submerged in soapy water. 

How to make Moroccan preserve lemon

Preserved Lemons adapted from Paula Wolfert, The Food of Morocco

5 lemons

1/4 cup salt, more if desired

½ teaspoon cumin seeds

5 coriander seeds

2 bay leaves

Have ready a sterile 1-pint canning jar.

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the interior of the lemon, then reshape the fruit. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — Leave some air space before sealing the jar. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year. Gently shake the jar each day to distribute the salt. Try it on a chicken tagine .

I have an easy recipe for "chicken with preserve lemon and olives"

Available on my Site . www.treasuresofmorocco.com