Ask Tina: Can you advise me on cooking with a Tagine?

Tina Wasserman

Q:  I was very happy to find your Lamb Tagine Passover recipe. I bought a Tagine a few years ago, but I've been too intimidated to use it. I am hosting a seder for 12, and one guest likes lamb and not chicken, so I am going to be brave and add your lamb recipe to the menu. Any advice before I attempt to use the Tagine?

A: Terrific! Just make sure your Tagine is large enough for the recipe. If not, you can always start the cooking in a large pot and then transfer it to the Tagine for final cooking. Either way, enjoy! Lamb Tagine is one of my family's favorites!

 

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Tina Wasserman
Tina Wasserman

Tina Wasserman (she/her) is the author of Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora and Entrée to Judaism for Families and is a visiting lecturer and scholar-in-residence throughout the country. She serves on the boards of ARZA and URJ Camp Newman, and is a member of Temple Emanu-El in Dallas, TX. Her recipes can be found at Cooking and More and throughout ReformJudaism.org, where she serves as food editor. Tina can be reached for congregational and organizational events through her website.

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