SC - tagine?

[Robert Gonzalez]

>
>Robert Gonzalez wrote:
>>
>> A tajine is a morracan dish. and also the name of the ceramic cookware in
>> which the dish is cooked and served.
>> I am not sure how  far back it goes but it is very basic so it seems that
it
>> can go back quite a bit.
>> morrocan cooking and tajines in particular are characterized by their use
of
>> fruits and vegtables along with meats in a thick stew or more like a
gravy.
>
>
>Hmmmmm....sounds a lil bit like cholent.  .....
  Finally, at sundown on Saturday,
>we would sit down to a lovely bowl of glop - er...cholent.  It cooks
>down into an amorphous mass but tastes lovely.
>>
>Diana
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=


I can see how my description would give that impression. Sorry. I was trying
to differentiate from a stew, which i always think of as being very watery.
the liquid content of a tajine is much lower. It's presented more like
chinese food.

Roberto


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