• The Truth About Tagines

    Submitted by Nora Kornheisl on Thu, 30/08/2012 - 6:13

    A Tagine is a Moroccan, Berber earthenware vessel with a cone shaped lid. It is used to slow-cook the food on a clay stove filled with piping hot charcoal. Tagine, also refers to the dish cooked in the earthenware vessel. Although the cooking technique has stayed true to the Berber traditions, the recipes have developed […]

  • “Tsharmyla” – Moroccan Marinade

    Submitted by Nora Kornheisl on Wed, 29/08/2012 - 6:06

    “Tsharmyla” is not a specific spice mixture. “Tsharmyla” is the technique of pounding spices, herbs and oils in a mortar, to make a marinade for meat, chicken, fish or any type of animal protein. “Tasharmyla” was one of the techniques used to preserve food in the old times, when refrigerators were not available or not […]

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