For chef Ayesha Nurdjaja of the acclaimed Shuka and Shukette (the latter recently landing on the New York Times 100 Best Restaurants list), the magic of tagines began during her travels through ...
Tagine is the Moroccan word that refers to both the conical earthenware vessel and the food prepared in it. The tagine is used for both cooking and serving. Used by nomads as a portable oven, it was ...
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