Lamb Tagine with Prunes
On into the old city of Fez, where the streets of the medina, are so crowded we are pressed between the walls of houses and the saddlebags of donkeys, and the donkeys turn the eyes of the passers-by less than we do. Amazed at the visual richness of bare-torsoed men manning their pools of blue, red and saffron dyes in the Souk of the Tanners at the entrance, and the colour of the rugs, brassware, foods and myriad of wares in the medina, ... Our table is graced with beautiful tagines (simmered dishes), cooked and often presented in the cone-lidded, multicoloured pottery dish that bears the same name.
— Diane Holuigue Postcards from Kitchens Abroad (1999).
Cooking and writing have been a lifelong passion.
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NB: I use Australian standard measuring cups and spoons in my recipes.