Mediterranean comfort food like this aromatic Moroccan stew makes a cheering antidote to January’s short days and roller coaster weather.
In Morocco, dishes like this show the difference between using a combination of spices like cumin, paprika, cinnamon and ginger to create comforting warmth rather than the fiery heat of chile peppers. When local cooks shared their recipes, I was stunned by the amount of spices they called for. And the liberal amounts of onions, parsley, and cilantro they use, as well. Simmered together, they blend exquisitely, giving Moroccan cooking robust, complex flavor.
Tagines are an almost infinite variety of Moroccan stews. They are also the clay pot in which a tagine is made. Steam rises as these stews cook, hitting the convex sides of its cone-shaped top. The steam then condenses and falls back into the simmering food. This concentrates its flavors and keeps the dish succulent. I love using the tagines I hauled back from Morocco. Continue reading