Saturday, June 27, 2009

Learning to Make Tangine

Our teacher shows us how she selects the meat

This is the finished stew

It's cooked in a ceramic casserol dish with a cone-shaped lid over a low fire.

Some of the many flavors that can go into seasoning a tangine--pictured here are ginger, pepper, salt, cumin, coriander, garlic and saffron

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