Morocco tonight.
My tastebuds are wandering.

Sorry, pictures don’t look flash, but it tasted just fine…. photos are after, Smell made me forget social media. 🫠

So you can see my secrets.
No tajine, just an antique pyrex vessel, which could be any casserole with a tight lid.

I spooned in
-Cummin seeds
-ginger powder or fresh
-Chopped onion
-Should have been garlic but i forgot
-Tumeric
-Paprika
-Black olives, run out of green
-Preserved lemon-lots….. but have used a fresh lemon quarters and laid on the top before so it cooks and blackens, then chopped it before serving. Divine twist.
-Salt
– i had saffron and felt flash, so a good big pinch. Heaven!!!! Ohh yeh.

*Stirred it all around
* let it sit a while
* bunged it into medium oven >180 degrees

Until it looked chewy on top and all cooked to a sauce beneath.
You know, it reminded me of veing at Ait bin-hadou…. bit tired from exploring the old kasbah and ready for dinner.
Not sure why, but it took me there.
Give it a try, it will taste good and maybe a magic carpet will take you far away.
Going to Morocco in Sept 2024.