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Old 02-24-2006, 09:24 PM   #11
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I also have a tagine. I found mine at T.J Maxx. The only thing is, there isn't an abundance of recipes that I have found. Do you think for varity you can use just about any dutch oven recipe and adapt it? I would like to expand from lamb and chicken dishes.

What do you all think?
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Old 02-24-2006, 09:51 PM   #12
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Grehare, a dutch oven and a tagine are very similar, but the ceramic composition cooks food a little differently. It's really best to find recipes developed specifically for the tangine.

Paula Wolfert is one of the more knowledgeable tagine cookbook authors. Besides obtaining one of her books (your library should have them), I'd take a look at this thread here:

http://forums.egullet.org/index.php?...3502&hl=tagine
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Old 02-24-2006, 10:54 PM   #13
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Thanks Scott.. I will check to see her books. I want to try that meatball recipe I saw. That looked Yummo, lol
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Old 02-24-2006, 11:16 PM   #14
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look for tagines here www.fantes.com
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Old 02-24-2006, 11:33 PM   #15
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Quote:
Originally Posted by Tomw
Thanks GB!

Ya know, I think I've seen one of those before; Didn't know you could cook with them.

Tom

Heheh... too cute.
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Old 02-25-2006, 08:53 AM   #16
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Do a google for 'Moroccan' recipes, and you'll find a ton for tagine use.

One word of caution when buying a tagine; make sure it's been approved for cooking; a lot of the 'traditional' tagines are lead-based. Also, some of them are for serving purposes only.
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Old 02-28-2006, 06:23 PM   #17
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I would like a tangine .I just got a Romertopf clay thing made chicken in it.How similar is it to a tangine?
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Old 02-28-2006, 06:29 PM   #18
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I've never used one of the Romertopf things, so I can't say how similar or not...

The two tagines I have, which were relegated to a cupboard, have had a little use recently because my daughter lives middle Eastern cooking and has spent lots of time making use of them!
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Old 02-28-2006, 06:41 PM   #19
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Originally Posted by jpmcgrew
I would like a tangine .I just got a Romertopf clay thing made chicken in it.How similar is it to a tangine?
They are really quite different... although they are both a type of "clay oven", so maybe the food turns out similar in both...? I dont know. I dont think you can put a Romertopf directly onto a heat source though, while tagines, you put it right on the heat.
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Old 02-28-2006, 07:36 PM   #20
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You hafto soak Romertopf in water for 15 minutes and bake your meal in the oven at a higher temp for less time.I made a chicken dish from a Romertopf recipe it was good but I didn't go wild over it.Although the potatoes were delicicious cooked with the chicken.
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