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Tagine Dream

After somewhat long seasoning process, I finally had the chance to test out my beautiful new Le Souk tagine!

Tagine

For the first meal, I tried out a recipe for Lentil Tagine Gazelle D’or, with a few added touches, like bay leaf and a little cumin and turmeric.   I put the tagine in the over at 300F, and just let it go for about an hour.  I checked on it, stirred the lentil mixture, and let it cook for a few more minutes, then removed the tagine from the oven and let it sit on the stove top for about 10 minutes.  The results were WAY better than I expected:

IMG_2910 - Version 2

Incredibly tasty and super easy to prepare!  Now that the trial run with tagine cooking has proven to be a success, I am curious to see how the tagine will work for cooking things like stew and paella.  Experiments await!

About T

Greetings! I am one of the West Coast representatives of Cast Iron and Wine, originally from PA, but residing in beautiful Southern California for more than a decade. I am a life-long adventurous eater and cooking enthusiast, and I am fortunate to be located close to a number of farmers' markets, specialty markets, and ethnic grocery stores, where I can almost always find something new (to me!) to try. Cooking and creating in the kitchen make me ridiculously happy, and while my creations might not always be a raging success, I always have fun!

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