Tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.
Don’t be afraid of a whole fish and don’t be afraid if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you like best. If you don’t like whole fish or don’t want to deal with the bones, you can make this dish with fish filet, just cook it for half the time and add only half the amount of water.
This is a famous Persian green stew called Ghormeh Sabzi. It is not so pretty to look at but beyond delicious. You can find dehydrated limes at all spice shops and in Israel, often in the spice section of a supermarket.
Everyone knows leeks and potatoes are best friends. Here is a great and easy side dish to throw together for dinner that will please all kinds of eaters!
Everyone loves a good cucumber salad, but usually it is the same few ingredients. Here is a twist on the one you love. I promise there won’t be any leftovers