This is as much a technique as it is a recipe-a simple method for cooking vegetables in red charmoula, a Moroccan braising sauce that includes tomato puree, olive oil, lemon and spices. Vary the types of vegetables as you wish, says Chef Mourad Lahlou, as long as you use a quantity that makes a cone-shaped pile that fills the tagine about halfway and doesn't touch the inner walls of the lid (so there's plenty of room for air to circulate).
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