• DKennedy on August 04, 2015

  http://www.claycoyote.com/Stovetop-Tagine-for-traditional-tagine-cooking-p/tagine.htm Paula Wolfert recommended source for tagine. In the interim, bought a tagine top from London for $18 and a friend is bringing it out to me for a test run next week. I am finding using the Kindle version of this book rather difficult. I will need to get a hard copy at some point.

Notes about Recipes in this book

• "Faux" ras el hanout 1

  • valbe on January 03, 2021

    2021/01/02: I chose one of my book recipes for Ras el Hanout with whole spices to grind and dried rosebuds/rose petals. Used long pepper instead of cubeb pepper. I am very pleased with the blend.

• La kama spice mixture

  • Dannausc on February 22, 2020

    Quick, easy, good

  • TrishaCP on March 06, 2021

    If you like warm spice blends this is for you.

• Harissa sauce

  • metacritic on May 21, 2022

    Very, very good with marguez sausages. I tend to use two tablespoons of harissa (or, as was true tonight, Turkish red pepper paste) and lamb broth. A squeeze of lemon and some salt completes this sauce.

• Late-summer salad

  • Ganga108 on January 13, 2022

    I made an Autumn Salad inspired by the Late Summer Salad approach of Wolfert, using everything green in the garden. Cucumbers, zucchini, beans, green tomatoes, chillies, herbs etc with some home made capers and green peppercorns. Topped the delicious salad with pepitas and edible autumn flowers.

• Fresh tomato and caper salad

  • Ganga108 on March 09, 2021

    Very nice salad. I used green and red tomatoes, cucumbers, green peppercorns, sour grapes as well. SO GOOD. P58

• Orange, romaine, and walnut salad

  • Ganga108 on February 27, 2022

    Fabulous dressing!

• Blood orange, lettuce, and toasted almond salad

  • rmardel on May 31, 2023

    Very simple salad that highlights the ingredients nicely. Will repeat. The recipe calls for a mild honey, which I did not have, so I used a more assertive chestnut honey which I loved in this preparation.

• Orange and grated radish salad with orange flower water

  • lkgrover on November 16, 2017

    This is an unusual, light side dish. The orange flower water & cinnamon combine well with oranges, and the radishes add crunch. I made this as a light side dish for a work Thanksgiving lunch, where it added color to the meal.

• Orange salad with rose or orange flower water

  • lkgrover on January 23, 2019

    Very good orange salad with a light, refreshing flavor. Would be appropriate for an appetizer, side dish, or a fruit dessert. I used rose water rather than orange flower water.

• Grated cucumber salad with orange flower water

  • vinochic on July 30, 2012

    This was just okay for me. A little too sweet maybe...

  • Ganga108 on March 22, 2021

    Delicious!

• Grated cucumber salad with oregano

  • Ganga108 on March 22, 2021

    A great salad, surprisingly good. Extended it with some tart tiny tomatoes from the garden and soft beans from the garden. Peeled and sliced the cukes, also from the garden.

  • adrienneyoung on October 22, 2016

    Made this as a throwaway add-on to go with the lamb tagine. Unlike the tagine, this was DEFINITELY a keeper. Yum!

• Roasted beet salad with cinnamon

  • br22 on July 26, 2014

    This is definitely more than the sum of the parts. The lemon juice creates a fantastic smoothness to the texture of the beets while in conjunction with the cinnamon flavors them in such a way as to seemingly eliminate any earthiness. Velvety and delicious.

  • mziech on December 28, 2011

    As the recipe says roasting the beets instead of boiling them gives more flavor (enhancing sweetness). Is recommended.

• Carrot salad with cumin, cinnamon, and sweet paprika

  • KarinaFrancis on August 14, 2021

    Easy and flavourful, benefits from the standing time

• Fresh fava bean salad

  • krista_jo on May 24, 2020

    Very easy if you have the ingredients in hand, and a nice dish for a warm day.

• Cooked "wild greens" salad

  • vinochic on June 06, 2014

    a little time consuming, but good. definitely needs the olives!

• Tomatoes, preserved lemons, and sweet red peppers

  • Stephenn31 on November 12, 2022

    One of my favourite salads. Easy and so much flavour. I sometimes add capers (and a bit less preserved lemon) for another salty pop

• Eggplant zaalouk

  • raybun on June 22, 2017

    This tastes wonderful! I made it for a picnic with the seedy crackers (from Dinner by Melissa Clark).

  • KarinaFrancis on February 08, 2014

    Delicious! I was a bit nervous serving this up to a confirmed eggplant hater, but it was eaten enthusiastically. I added a teaspoon of red wine vinegar along with the lemon juice which worked. It really needs the night in the fridge to bond the flavour, don't skip this step

• Marrakech tagine bread

  • Dannausc on February 22, 2020

    Fairly quick and easy; pretty decent

• Bastila of Fes with chicken or quail

  • metacritic on September 17, 2020

    This is a time consuming, very good recipe. My family loved it. I liked it but it didn't quite capture the magic of my first encounter with Bastila in Fez. Even so, I highly recommend that Wolfert fans and fans of Bastila try this enchanting, slightly odd dish.

• Berber harira with leafy zegzaw

  • TrishaCP on May 17, 2012

    Zegzaw is a Moroccan green- the recipe calls for Red Russian kale as a good substitute. The kale is cooked with the following grated vegetables: tomatoes, red onion, turnip, cumin and herbs (I skipped the cilantro and used all parsley instead), and then is thickened with a barley flour paste and more cumin. You really do need to follow the cook's notes to add dried favas if you want a one-pot stew- on its own it is really more of a vegetable side than a main course. Also, the barley flavor really makes this dish- but I think you could use barley flakes or even just pearled or semi-pearled barley as a thickener instead of the flour.

• Harira with lamb, summer leafy greens, and eggs

  • Dannausc on February 22, 2020

    Good

• Butternut squash and tomato soup

  • Wlow on December 25, 2019

    Aged goat Gouda or Shamrock Bouchon Cypress Grove Midnight Moon suggested substitutes for aged goat cheese.

  • sarahkalsbeek on December 10, 2020

    I took some liberties with this and left out all dairy (because we didn't have it), and it was still quite delicious. The second time I made it, I still left out the cream and cheese but took a page from Thomas Keller's book and swirled some browned butter in at the end. NEXT LEVEL! We did determine that this benefits from a splash of apple cider vinegar at the end, maybe to give it some extra dimension since we were leaving out the dairy.

  • TrishaCP on October 21, 2019

    This is a really flavorful soup. The spices are subtle but not too much so.

• Charmoula

  • Dannausc on February 22, 2020

    Super easy, really good

• Broiled fish with charmoula glaze

  • Dannausc on February 22, 2020

    Easy and good. Really tasty and flavorful.

• Fish tagine with tomatoes, olives, and preserved lemon

  • lkgrover on October 29, 2019

    Delicious fish tagine with lots of vegetables; a hint of tartness from the preserved lemon. I used halibut fillets; substituted canned diced tomatoes; doubled the parsley (no cilantro). Served over couscous.

• Fried sardines, Tangier-style

  • lync on March 10, 2012

    The paste for the marinade of the sardines is out of sight. Do not need to deep fry it....I just fast seared the sardines on a griddle (a la Wolfert's earlier cookbook World of Food). Mixed the sardines with 3 other small plates: seared bay scallops w shallots, shitake & baby bella mushrooms, and asparagus.

• Chicken with caramelized quinces and toasted walnuts

  • Dolcetto23 on January 30, 2021

    This is superb - as is everything in this magnificent book I have tried so far.

• Chicken with dried apricots and pine nuts

  • Dolcetto23 on February 10, 2021

    Superb recipe. I had no dried apricots so used dried peach halves and it was wonderful. I might make twice the amount of sauce next time, and try it with pine nuts rather than sesame seeds, but this book really is something special.

  • TrishaCP on March 06, 2021

    This was flavorful but a bit too sweet for my preferences. My husband certainly enjoyed it though. I wouldn’t follow the instructions to cook the chicken (an unspecified time) until it falls off the bone. I did but my chicken came out dry.

• chicken with preserved lemon and olives (M'chermel)

  • Dannausc on February 22, 2020

    Really good

• Casserole-roasted chicken with preserved lemon and olives

  • okcook on May 29, 2012

    This turned out a little salty for our taste. The use of a whole preserved lemon makes this a very 'lemony' dish also. The pulp is used in the marinade and I think that's how it gets too salty. I did rinse the lemon well before using. The flavours were very nice.

• Chicken kedra with chickpeas and turnips

  • Dannausc on February 22, 2020

    Pretty decent

• Slow-cooked lamb shoulder with browned almonds

  • DKennedy on August 22, 2015

    Yum! This was an expensive meal and a lot of work but worth making again. Made this over the course of 4 days: Made the rub or the first part of this recipe 1st. Fairly easy, just mashed together using mortar and pestle and then smeared onto the shoulder. Put it back in the fridge until later. Next day, filled up the pan 1/2 way with water and put the meat, onions, garlic, and bundle in pan, turning every 30 minutes. Third day, took the meat off the bone and defatted broth. Fourth day, browned up meat in butter, fried nuts, sautéed up some red onions and dates and made a quinoa salad to accompany it (cucumbers, mint, tomatoes, scallions and a lime cumin vinaigrette). Served it with gf pita. Next time serve with yogurt sauce and salt the meat more aggressively.

  • smccandless on July 27, 2020

    Made over 4 days; salted meat ahead. Used 4 lamb shoulder chops along with a small shoulder roast that I butterflied. 6 generous servings. Preferred using chops over roast (alternatively, have a butcher cut the roast into 2 pieces). Fried almonds a day ahead, which was fine. Served with mint salad with beets and polenta with fresh corn added.

• Lamb tagine with rutabaga and sesame seeds

  • zengal on April 03, 2016

    I chose this recipe for a small dinner party of 6. (I know --cooking something for the first time for guests is brave.) After I started cooking, I realized that the root vegetables are cooked completely separately from the lamb and added together when served. That didn't sound like a "tagine". I was very concerned, but I proceeded following the directions anyway. It was great. The lamb is cooked solo, and makes a very taste braised stew of just meat with spices, diced onions, and herbs. The lamb is delicious. All the guests loved it. Note that this lamb recipe could be cooked on its own without the root veg if you like and combined with other veg. But the rutabagas and turnips were good and the whole thing went brilliantly with couscous.

  • TrishaCP on June 30, 2018

    I made the version of this recipe that uses only turnips and nigella seeds, and it was really delicious. I used cubed lamb shoulder from the freezer, and it only needed about 1 1/2 hours of cooking to get tender.

• Lamb tagine with tomatoes and eggplant

  • mziech on January 13, 2013

    Delicious dish. Takes a while to cook (3-4 hours), and several steps, such as first frying the aubergines, than mashing them and then baking them again, but worth all the effort. Serve with something fresh such a a salad.

• Lamb tagine with raisins and almonds, Tiznit-style

  • KarinaFrancis on February 08, 2014

    Really good! I was surprised how much sauce there was considering there was hardly any liquid added. I'd love to say I'll make it again but I've bookmarked almost all the lamb tagine recipes in this book....

• Lamb with onions, almonds, and hard-cooked eggs

  • adrienneyoung on October 22, 2016

    Good but not great. On the work-to-deliciousness scale, it isn't a keeper.

• Lamb tagine with raisins, almonds, and honey

  • KarinaFrancis on August 14, 2021

    This was absolutely delicious! I used forequarter chops (which might be from the neck?) and they were soft as butter. The recipe calls for 450g of raisins which sounded like a lot, I cut it back to 120g and I liked the way it turned out. While it’s not a quick dish it is easy because most of the cooking is hands off.

• Kefta brochettes

  • smccandless on March 12, 2016

    Excellent. Served with garbanzo bean and cilantro sauce and pita along with white bean soup for winter acres ski luncheon.

• Kefta tagine with herbs, spices, and lemon

  • hirsheys on January 20, 2019

    This dish doesn't have any of the ingredients that I've come to associate with tagines (olives, dried fruit, nuts, preserved lemons) except saffron. It's basically a bunch of tiny heavily spiced meatballs that are poached in a cilantro saffron broth. (It's REALLY not photogenic, especially because I forgot to save some of the cilantro to sprinkle on top.) It was quite easy, in the scheme of things and tasty enough, but I wanted to like it more. I feel like it needs something else - maybe some of those olives or preserved lemons or dried fruit.... Still, I'm glad to have tried it and to get it out of my to try folder!

  • KarinaFrancis on November 02, 2014

    This was a real change as I'd never made this style of tagine and I loved it. Quick and easy too (especially for this book) would make again for sure

  • vinochic on June 06, 2014

    very good and easy to make.

• Kefta tagine with tomatoes and eggs

  • mziech on May 04, 2012

    One of my favorite Moroccan dishes. Used veal instead of lamb/beef. Easy recipe.

• Marak of cauliflower with tomatoes and olives

  • vinochic on December 30, 2011

    delicious! a little time consuming but worth it!

  • JoanN on September 30, 2012

    Very tasty. Used canned Centro San Marzanos. Forgot salt; fine without. Next time slice olives to distribute flavor.

  • Dannausc on February 22, 2020

    Good

  • Stephenn31 on April 25, 2023

    Turned out well. A great side. Loved it with the preserved lemons and olives at the end

• Winter squash with caramelized onions (Cassolita)

  • thekitchenchronicles on November 03, 2014

    http://www.thekitchenchronicles.com/2014/01/02/moroccan-winter-squash-with-caramelized-onions/

• Eggplant smothered with charmoula

  • Dannausc on February 22, 2020

    Really delicious

• Stonesoup

  If you ever want to explore the incredibly flavoursome wonderful world of Moroccan cuisine, this book is the best I’ve read. And cooked from.

  Full review

• Food52 by Celia Sack

  Wolfert brought tagines to America, and introduced us not only to the cooking of North Africa, but the use of clay pots in cooking stews and pilafs.

  Full review

• Fine Cooking

  Wolfert draws on her 50-year love affair with the country to fill this book with an unparalleled collection of authentic recipes and first-hand culinary knowledge.

  Full review

• Boston Globe by T. Susan Chang

  I don’t advise you to turn to it for a quick weeknight supper...Yet every layer of complication corresponded to greater depth of flavor, and I finished testing a slightly better and more patient cook.

  Full review

• Los Angeles Times

  I loved every dish, every tip and trick she offered. I actually made warka, the thin pastry leaves for a proper bestila...following a new and brilliantly easy technique she learned on Arabic YouTube.

  Full review