150 Best Tagine Recipes: Includes Recipes for Spice Blends and Accompaniments

Gifted this guide along with the tagine pot after my wife and I got back from Turkey. Perfect - is loaded with tips on how to use the pot and this style of cooking, great recipes with very clear instructions, and even substitution suggestions. Is a go-to winner.

It will seduce you into the ease and warmth and richness of tagine cooking, which most of us Americans are unfamiliar with. You can proceed with clarity and confidence because of her accuracy. If you have a juicer (or are considering acquiring one), you would be careless if you neglected to buy Pat Crocker’s The Juicing Bible, authoritative and comprehensive and inspiring, like this one!

Nice variety of tagine recipes. Beware of a few misprints though! Rules to remember with tagines… 1. Low temperatures and long cooking times only for CLAY tagines (300 degrees)… Oven preferred, as heat diffusers on stove top often aren’t reliable. Last thing you want is a broken tagine, and too much heat will do it! For most tagines, expect a 2-4 hour cook time. Fish/seafood will be closer to an hour, maybe a tiny bit longer… 2. Use enough oil/ghee. 4tbls minimum. Trust me. You don’t want stuff to stick! Clay tagines don’t like being scrubbed! Also, don’t temperature-shock it. (Hot to cold visa versa) 3. Use enough liquid. Sometimes the recipes in this book don’t call for enough oil or liquid. In general, I would go with liquid minimum of 3/4 cup—- 1 cup seems to be ideal… 4. Finally, try to find good ras al hanout. It’s worth it! Ras Al hanout should be complex tasting. I personally make my own 25+ ingredient blend, and it’s fantastic if I do say so myself.😂. Hey, in Morocco, it could contain way more spices than that! When choosing a store bought (or Amazon bought) variety, rose petals and lavender in the ingredients list tend to be a great sign. Happy cooking!

The recipes are incredibly tasty and easy to make. I am so excited to go on this Moroccan journey!

This book is well worth the money. It's organized & very comprehensive with a wide variety of Moroccan recipes that sound very yummy! It has lots of basic information including a section about various Moroccan spices & how to make them at home. There are also tips for substitutions if a particular ingredient is not readily available. I read through it at one setting because it was so exciting to have so much information in one publication. The book is written with a lot of emphasis on using modern tagline-style cookware. I plan to use a plain clay pot so it will require a little bit of adaptation but I definitely recommend this book to anyone interested in exploring the art of creating Moroccan cuisine!

We're new to tagine cooking and all the interesting spice combinations. This book has clear and easy to follow instructions on the actual recipes plus the spice mixes for those recipes. It has been so helpful to know what is in the spice mixes and to be able to prepare them at home. The book is filled with recipes - and tempting color photos of many of the recipes - which seem both "doable" and enjoyable to the average home cook. The ones we have tried have been delicious! There is also a section on choosing and using a tagine. It's a great start to something new in the kitchen, even for just the mildly-adventurous cook!

Had the most delicious meal last night. The Persian Chicken dish. I made a few changes in one of the mixtures as I don't like hot spicy food, but otherwise I followed the directions and it was better than any meal I have eaten in any restaurant. The book has wonderful info on use. Happy I read it as my Tagine did get a very fine long crack on the bottom and she says it is nothing to be concerned about. I think I got it as I used a diffuser that is 8 1/2" and the Tagine is 12". I ordered an 11" diffuser today. My husband was annoyed that I bought the Tagine, but now loves it as he also thought the meal was superb I am now stocking up on spices mentioned in the book and looking forward to making other delicious meals..

I must admit that I have not cooked any of the recipes. (I just received the cookbook today.) Since Amazon no longer has the “Look Inside” feature, I based my purchase on the cover photo - which looked incredible. I searched all of the beef tagine recipes in the book and could not find the one that had the ingredients pictured in the cover photo. Then, I saw the Disclaimer in the front of the book. The cover photo was a “Stock Photo” and the recipe was not included in the book. What a shock! Is that fair? There are 150 recipes and 14 photos in the book. None of the photos look as delish as the cover photo. Disappointed.

Recetario de lujo

This is a great book. If you are just beginning to explore the world of tagine cooking I highly recommend this book - especially for someone who wants to get into the "nitty-gritty". There are recipes for various spice blends, with descriptions of the various herbs, but beware, some ingredients may not be easy to obtain. But with access to the internet, you should be able to get them. There are recipes for appetizers, starters, main dishes and desserts included, so you can have complete meals with a "Moroccan" flair. There are also some beautiful color photos of some of the prepared dishes - they look good enough to eat! ;) Footnote: I'd like to make everyone aware that there are two types of tagine - one is strictly for serving and the other is strictly for cooking in. The serving tagine is usually more decorative and colorful for a marvelous presentation, but cannot be used to cook in. The cooking tagine can be used in an oven, microwave, on a stove top, or if you're feeling adventurous - an open fire and can be ceramic, ceramic over iron, or clay. So, when the author is suggesting to use a ceramic or a flame proof tagine, she is simply suggesting to use a cooking tagine.

Excellent book , well written, colourful photos, and lovely dishes. It is well laid out and presented. We use it a lot with our tagine cooking

This is an amazing book and the best compliment to starting to cook "traditional" Tagine meals. The book has a comprehensive list of the various spice blends and pantry ingredients needed as well as easy to use recipes to make your own spice mixes. I've even learnt how to preserve lemons. The recipes are easy to follow with measurements in both metric and "cups and spoons". It's a great book, highly recommended.

very good easy to understand and the end result is amazing !! highly recommended my husband was a cook now he is a chef\\\1