Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/102355
PREPARED FOOD FOCUS A Trio of Moroccan Tagines Showcase one of this North African country's definitive dishes with recipes that combine poultry, meat and vegetables with vibrant spice mixtures. PHOTOS: MARK FERRI; FOOD STYLED: AJ BATTIFARANO; PROPS STYLED: FRAN MATALON-DEGNI NUTRITIONAL ANALYSIS: LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL BY JOANNA PRUESS T agines are among the definitive dishes of Morocco's cuisine. The term refers both to the twopiece conical terra-cotta pot in which the dish is prepared and served and to the lush, exotic dish itself. Recipes are known to incorporate fish, poultry, lamb and goat (but not pork) as well as vegetarian mixtures. Morocco has two kinds of terra-cotta tagines: those with a simple glaze (sometimes with a colorful design on the lid) and those that are flamboyantly decorated and meant only as servingware. Though impractical for most gourmet retailers, as a display, one would certainly draw attention. These earthenware pots help to intensify flavors and retain moisture. In the absence of a proper tagine, Paula Wolfert, the author of this year's James Beard Award-winning book, The Food of Morocco, suggests laying a piece of parchment over the ingredients in a pot and tightly covering. While each tagine recipe is unique, what they have in common is a heady mixture of herbs and spices. In that spirit, use the recipes below as a guideline and modify them to appeal to your customers. 94 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Chicken Tagine with Green Olives and Preserved Lemon • Lamb Tagine with Prunes, Butternut Squash and Chickpeas • Seven Vegetable Tagine with Chermoula