Cheshire Cat
Landlord.
I love this Moroccan spice mix, used it today for Moroccan chicken and lamb on the bbq but great in the tagine which we put onto the bbq. Who else has discovered this ?
Would that be a "secret" recipe?Based on googling it and @DocAnna post, I've been using my own authentic, family blend for years. And not throwing in any old, vaguely North African spice concoction.
How does the good lady preserve the lemons?……. in a Tagine with preserved lemons she does herself
Hmm! Problem is they didn’t taste salty; and all I did was pour on boiling water, strain the juice, add 3 teaspoonful of sugar and stir.I remember a method....Big jar...salt,lemons,salt..repeat.
I get most of my spices off them.I buy my ras el hanout from Spices on The Web, a lovely blend with fragrant rose petals. Way cheaper than supermarkets and keeps well in its sealed bag in the fridge.
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