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. She is the 2019 winner of the Best Special Interest Food Blog Award (Editor's Choice) by Saveur Magazine. Farrell was awarded the The John Wacher Dissertation Prize In Roman Studies (2019) by the University of Leicester for her research into the bread and bakeries of Pompeii. She is also a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee.