150 Best Tagine Recipes: Including tantalizing recipes for spice blends and accompaniments

Pat Crocker
Robert Rose Publishing (2011)
ISBN 9780778802792
Reviewed by Irene Watson for Reader Views (9/11)


Tagine (tajine or tãgin) is a traditional North African unglazed clay pot used to make delicious long, slow-cooked traditional dishes.  Modern brands are made from ceramic, stoneware or enameled black matt over cast iron. Tagine pots are usually used on stove tops although some prefer to use the oven.  Pat Crocker suggests that tender cuts of beef and lamb are best if used on the stove top.  She also explains that fish, seafood, vegetables, and chicken are best if cooked on the stovetop as well.   The oven is better used for tougher cuts of meat to ensure they become tender and richly sauced.

“150 Best Tagine Recipes” includes the explanation as well as a list of traditional Moroccan herbs and spices, Mediterranean ingredients (e.g., capers, legumes, lemons) plus an array of recipes.   For the purpose of the review we are asked to test three recipes.

The first recipe I tested was “Honey-Ginger Chicken with Walnuts and Prunes.” Oh my, was this dish delicious! The 20 prunes plumped up to thicken the sauce and the tablespoon of garam masala and a tablespoon of fresh ginger was the right amount of spices.  As suggested I served it over couscous accompanied with a green salad. So, so, good!

The second recipe I tested was “Whitefish in Spinach Sauce.”  The recipe called for fennel which added a very nice but mild flavor.  The spinach sauce asked for drained yogurt but I used Greek yogurt instead which doesn’t need draining. This was a good dish but it’s doubtful that I will make it again – it wasn’t something we were excited about.

The third recipe I tested was “Beef Tagine with Squash and Beets.” Using stewing beef and the flavor of ginger and garlic with spices of hot sauce and cayenne pepper, the sauce was spicy.  But, add squash, onion, beets, orange segments, chopped Swiss chard and fresh cilantro to it and you have yourself a dish that’s to die for.   Served over couscous this was a meal that we raved over.  And, the seconds the third day were even better after all the ingredients mellowed.

I don’t have any other tagine cookbooks or recipes to compare to so I honestly can’t say this cookbook is better than others or not.  But, I do know that “150 Best Tagine Recipes” is a keeper for me and I will certainly be making other recipes from it.  Our family likes ethnic foods and, with winter around the corner, dishes like this are comfort food on cold days. Besides, the spices used in the recipes permeate the kitchen.  Thumbs up!

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