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Tagine in a dutch oven? [split from Moroccan Food in Phily thread]

Interesting.. I have a Staub dutch oven, which has little knobs all over the lid to encourage even condensation. The opposite of the tagine's effect.

But I suspect it could still do a decent job. The problems with my initial attempt were all my fault. It was a while ago, but the thing that sticks out in my mind is the dried prunes were basically reduced to flavorless mush. I'm guessing either I should have gotten drier prunes or I shouldn't have had them in for the entire cooking duration...
Also I wasn't able to get the cut of lamb I wanted.. I think I ended up with chops... so yeah.. not the dutch oven's fault at all really.

Your suggestion about the reasoning behind parchment paper is interesting, and something I could try with equipment on hand. Maybe next time.. But mainly my problems are with technique, not equipment. It just kinda came up and I was curious about opinions on it from someone who's "been around the block" so to speak

Thanks for your reply!

Dec 15, 2011
humanperson in Home Cooking

Tagine in a dutch oven? [split from Moroccan Food in Phily thread]

Awesome, thanks bucksguy. Her books seem pretty highly regarded.

I suppose I'm going a bit off-topic here, and it's probably discussed in her books, but...

Do you have any thoughts to how important the cookware is? Like can I get away with using my cast iron dutch oven to make a tagine? Or is the clay pot absolutely essential?

Edit: found this post through another Chowhound thread where Paula Wolfert offers her opinion on cookware for tagines
http://egullet.org/p854953

Dec 15, 2011
humanperson in Home Cooking

Tagine in a dutch oven? [split from Moroccan Food in Phily thread]

Hmm, maybe that is what I need to do - learn to make it at home. I did try making a lamb tagine-type-thing in my dutch oven once. It was... alright. But practice makes perfect!
Thanks for your input.

Dec 14, 2011
humanperson in Home Cooking

Moroccan food in Philly?

Thanks Al,
I suppose I'll reconsider Marrakesh. I guess I was a little wary of all the attention to atmosphere and the unusual menu style. But if the food is good... that is the most important thing. I'll give it a shot sometime.

Dec 14, 2011
humanperson in Philadelphia

Moroccan food in Philly?

Hi there,
I used to like Marrakesh Express for Moroccan food in Philly, but it's closed now, as well as Argan. I know of Marrakesh and Fez, but I'm just interested in good food without gimmicks...

Does anyone have any suggestions for a good lamb tagine in the city? Should I consider Marrakesh or Fez?

Thanks!

Dec 13, 2011
humanperson in Philadelphia