The key to a tagine, in my view, is the Chermoula. If possible make it the day before; marinade whatever meat you’re using in the chermoula in the morning and give it a first cooking that evening so that the … Continue reading →
Enter your email address to subscribe to this blog and receive notifications of new posts by email.
Join 3,817 other followers
Sign up here
No Instagram images were found.
RSS - Posts