There is a saying “if life gives you lemons make lemonade”, I like to say “if life gives you lemons, preserve them for the Tagine I made!”
And that’s what I did. Here at the farm there is an abundance of lemon trees (at least 8 mature trees), which means a whole heap of lemons, for lemon pudding, lemon cake, lemon slice, so yum, and today Moroccan preserved lemons that are commonly used in Tagine dishes.
I made a terracotta tagine pot the other day, – you can see it on the wheel in my last post – it’s just a test, it has problems, the lid is to thin. I used 1.7kg for the base and the same for the lid, because thats all I had left of terracotta, but the lid obviously needed a little more clay than the base because it is bigger. Now I have a rough idea of the clay proportions, I will make another slightly bigger version to serve four instead of two.
While searching for tagine recipes, I came across youtube video on how to preserve lemons, it’s so easy I just want to preserve them all, I hope they taste nice, I’m sure they will.
I’m so looking forward to trying out my test tagine. I have never made a tagine pot before this one, or cooked a tagine dish, so it’s all new and exciting for me, I have just heard delicious stories about them and had to make one for myself. I love the idea of them to, simple slow cooking, all in one simple handmade clay pot, so lovely.
For more information about tagine pots and recipes this is a really good book, Tagine by Ghille Basan , and I found some good quality traditional tagine spices on ebay, and of course I will let you know how it goes.