[Sca-cooks] tajine?

[Ana Valdés]

The translation to Spanish is of Huici Miranda. I have Perrys
translation as well, didn't realize it was the same manuscript :( my
fault...
The dinner is today, Saturday.
Ana

On Sat, Jun 28, 2008 at 3:18 AM, Lilinah <lilinah at earthlink.net> wrote:
> Ana Valdes wrote:
>>
>> So generous of all of you helping me!! The woman coming to my house is
>> one of the wealthiest woman in the world, related to the Ikea family.
>> It means she is used to the best gourmet food available. When I
>> visited her in her huge London house she invited me with nice Lebanese
>> treats, tabbuleh, baba ganoush, etc. That's because I wanted to
>> reciprocate her with food in the same topic. And since I have the
>> beautiful tajine in clay I bought in Tanger, Maroccan food come to my
>> mind.
>
> Good luck with your meal!
>
>> By the way, do anyone know if I must soak the tajine in water for a
>> few hours before I use it? I have not used it a lot.
>
> Depends on what it's made of. I've seen tajines unglazed clay, glazed on one
> side only, and fully glazed clay, as well as enameled metal (ok, the last is
> not Moroccan, it's made by Le Creuset).
>
> I'm looking in my books to see what they say. When is this dinner? I'm sure
> you said, but i forgot.
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
>
> My LibraryThing
> http://www.librarything.com/catalog/lilinah
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