Timbales come from Cuba.
They come from south America
It is thought to come from the Gaelic
When did Celts come to Britain
where does the name thomure come from
Tagine is from the country of Japan and will never be any where else
tagine
Obviously! ! It is a "tagine".
Couscous, Tagine
Moroccan stews are traditionally cooked in an earthenware vessel called 'tagine", but If you don't have a tagine pot, a dutch oven or ovenproof stockpot will do just fine.
I received a tajine for Christmas, and have been hesitant to use it because it's hard to find these answers. I went for it! Think of it as a stove-top slow cooker. I have a gas range, so I can keep the heat very low. On an electric range, I would want to use a heat diffuser which is available in any kitchen shop. When the meat needs to be browned, I do it in another pan, then transfer ingredients to the tagine. then add the spices and broth, put the cover on, and let it do it's thing. The tagine is quite amazing in how it holds the heat at the very low temperature, making even tough cuts of meat tender. I did beef stew with morrocan spices, and it turned out great. My tagine is hand made and fired, I had to season it, and followed the instructions. I am going to be experimenting more with this, making lamb and fruit tagine tonight.
Because a tagine simply refers to a rich stew composed of meat, chicken, or fish, along with some various vegetables, many of these ingredients can simply be purchased at your local grocery store.
Different kind of food , But "TAGINE" and "Couscous" are the main plats .
You can add anything you want. The outcome may not be lamb tangine
Tagine pots and other typical Western implements like knives and spoons.
It is Cous-cous. its like rice but really really small. bit bigger than semolina. we also have Tagine which is sea food and vegetables although you can use tagine for other foods as well such as meat or chicken. Also you have Pastilla which is a pastry full of chicken and something else. I could go on................but im sure cous-cous is the main dish. Oh and Harira, a chick-pea vegetable soup.
Ghillie Basan has written: 'Classic Turkish Cookery' 'Vietnamese Cooking' 'The Cooking of Malaysia & Signapore' 'Tagine' 'The Food and Cooking of Turkey' 'Turkish Cooking' 'VIETNAMESE FOOD & COOKING'