My Chinese one has a domed ceramic lid but not a tall as the tagine. It is still fast though and the flavours are great. Thanks for the recipes.
This is a picture of the shop where I bought it in Foshan, China
Crazy cook!
My Chinese one has a domed ceramic lid but not a tall as the tagine. It is still fast though and the flavours are great. Thanks for the recipes.
This is a picture of the shop where I bought it in Foshan, China
Lilith Cherry
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Interesting! Thanks for posting that.
The tajine, every says to be sure to get a clay one. Not sure what that black one is made of which you posted.
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Part of my new year's resolution was to eat fewer salty, high fat foods and more vegetables, fish and fruits- basically more straight-forward healthful foods. I bet a tagine would cook vegies and steam fish very nicely. I wonder what kinds of seasonings are typical of Moroccan foods.
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