Moroccan-Style Pumpkin Tagine
Any Moroccan dish prepared in the traditional conical-shaped cooking vessel is called a tagine…everything else is just a stew. But then again, no one should get upset if you call your stew a tagine even if it was cooked in a pot. Let’s face it – tagine sounds more Moroccan and much cooler.
The principle of cooking in a tagine is to use small amounts of liquid in the preparation and cook over low heat for more than an hour – often up to 3-4 hours. Whatever you are cooking releases water during the cooking process. But instead of just
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