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Tajine with lamb kofkas and eggs

Tajine with lamb koftas and eggs

Lovers of slow, aromatic cooking are big fans of the tajine, a traditional vessel that gives character to any dish you prepare.

And if the dish is made by Loreto, author of Sabores de Colores, the result turns out as wonderful as what you see here. I'm at a loss for words, so I'll leave you with the recipe for this Kofkas tajine. Go grab a pen... and don't forget the bread!

4 Comments
Tajine chicken with preserved lemons, fennel, and olives

Chicken Tajine with Preserved Lemons, Fennel, and Olives

When you're preparing a family meal, it's sometimes hard to stray from the usual dishes for these dates. If you want an original suggestion, Virginia, author of the food blog Sweet&Sour, gives us one for that day that will be economical but very tasty. It's a very special lemon chicken tajine, with preserved lemons.
3 Comments
¿Qué utensilios compro para mi cocina de inducción?

What utensils should I buy for my induction cooktop?

Many new kitchens today incorporate induction cooking, which due to its particular operating characteristics and being a relatively new concept raises many questions when buying the cookware suited for it.
62 Comments
Lamb Tajine with chestnuts and pomegranate

Lamb Tajine with Chestnuts and Pomegranate

Noelia, conocida por muchos de vosotros por La Cucharina Mágica, nos trae una receta perfecta para este otoño: se sirve de castañas y granada para elaborar un cordero en tajine tierno y aromático, perfecto para cualquier comida en familia. Cabe además destacar que es una receta que no requiere de grandes complicaciones, sino sólo de algo de paciencia para que la cocción en tajine nos ofrezca una amalgama de sabores que os harán soñar.

5 Comments
Common questions when buying a tajine

Common questions when buying a tajine

Several customers have asked us about tagines. They're very attractive, aren't they? But people wonder how to use them, what they're really for and, very importantly, whether the investment pays off. Just this week we were discussing them with a customer, and so many worthwhile points came up that I'm here writing about a topic I think might interest you.
21 Comments
What is a tajine, and what is cooked in it?

What is a tagine and what is cooked in it

I have a bit of a weakness for discovering new flavors and experiencing different sensations every time I cook a recipe. If these dishes are prepared in a special way, my satisfaction is complete.
2 Comments
Cooking with Emile Henry ceramic

Cook with Emile Henry Ceramic

Burgundy is a beautiful French region famous for the excellent wines grown in its limestone, mineral-rich soil. This same soil, and the clay it produces, is what Jacques Henry used in the small ceramic workshop he founded in 1850 in Marcigny, in the south of Burgundy.

5 Comments
Tajine lamb with prunes and almonds

Lamb Tajine with prunes and almonds

Lamb tagine is a very popular dish that we can make with our Emile Henry tagine. The tagine condenses the cooking steam in its distinctive lid until it returns to liquid form and falls back onto the food. In this way the lamb cooks slowly, resulting in tender, very flavorful meat. It can be served at the table in the tagine itself.