Tasting the Culinary History of the Mediterranean, One Dish at a Time.
I recently purchased my first tagine pot at a local Halal butcher shop. A tagine, or tajine (a Berber dish named after the pot itself), is a slow-cooked stew that is baked and served in an terra cotta dish with a conical lid. More common to Tunisia, Algeria and Morocco, tagine […]
About the author: Farrell Monaco is a lover of archaeology, travel, cooking, dogs, books, bread and baths… and not necessarily in that order.
Farrell is a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee.
