This tagine is a speciality of Marrakesh
This is an easy dish to prepare which originates in Fes.
A recipe from the excellent “Persiana” by Sabrina Ghayour.
A recipe from the excellent and recently reprinted ” The Modern Vegetarian” by Maria Elia. It can be served hot or cold.
A delicious way of cooking duck from Seville, Spain. It came from Elizabeth Luard.
A recipe from Seville from Elizabeth Luard ” The Cooking of Spain” 1991
A favourite recipe from Claudia Roden’s “The Cooking of the Middle East”.
This seafood tagine is from Morocco and should be served with couscous.
A Spanish chicken recipe from ” The Flavours of Andalucia” by Elizabeth Luard 1991
