Joanne Weir's Plates and Places - Tagines | KUED.org

Tagines

Joanne visits a potter in Marrakech, Morocco to learn how the classic tagine pot is created, and then her students make traditional tagines over open-flame braisers. Back in her San Francisco home kitchen, she makes two more tagine variations al fresco. Recipes: Sea bass tagine with fennel peas and potatoes; lamb tagine with artichokes, preserved lemons and olives; preserved lemons.
Rating: 
TVG
Length: 
26 minutes
Closed Caption: 
KUED Closed Caption Icon

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