So tonight I'm going to cook Tagine T'Faia from Claudia Roden's "The New Book of Middle Eastern Food" which I'm thinking of purchasing but just found in its entirety (is that true?) on http://books.google.com/
A tagine with hard-boiled eggs and almonds, sounds good to me. I'm intrigued by Tagine pots such as this one. Wouldn't you love to cook in that, but what a price! I use a dutch oven instead.
Maybe a pic tomorrow... stranger things have happened.
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