Posts Tagged ‘recipe’

Mediterranean Clay Pot Cooking by Paula Wolfert


Paula has been good to us. She is an avid lover of clay pot cooking and a collector of clay pots. She never hesitates to recommend our tagines. We are happy, in our small way, to help promote her new book: Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share.

Paula, self-described as “the clay pot junkie” has collected clay pots throughout all of her life. In this book, she reveals the ins and outs of clay pot cooking and shares 150 recipes from around the Mediterranean.

Traditional and Modern Recipes to Savor and Share

Traditional and Modern Recipes to Savor and Share

Check out the latest San Francisco Magazine feature on Paula Wolfert!

Job well done Paula!


Potatoes & Green Olives Tagine at The Beach!


We have decided to go vegetarian for dinner tonight. Actually, it was not a choice, we had no meat and nobody would volunteer to go get some, so we opted for Potatoes and green olives tagine. Another simple, yet filling vegetarian tagine.

 Moroccan Potatoes & Olives Tagine INGREDIENTS:
– 2 lbs of red potatoes
– 3 small (or 2 medium) red onions
–  1 tomato
– 1/4 bunch of parsley
– 5 sprigs of cilantro
– 1/4 tsp of turmeric
– 1/4 tsp of ginger
– 1/4 tsp of black pepper
– 1/2 tsp of paprika
– 1 tsp of salt
– 15-20 green olives with some olive juice.
– 1/2 cup of water 

Cut the potatoes in wedges, thinly slice onions, dice tomatoe, and chop the Gently mix all the ingredients, except for the water and the olives, in a mixing bowl then separate the onions from the rest of the ingredients. Place the onions first in the bottom of the tagine, pour the 1/2 cup of water from the edges, then build on top of it with the rest if the ingredients as shown in the photo.

Moroccan Potaotes & Olives Tagine Set the stove top on low heat between Lo and Med and let cook for 45 minutes and check if sauce is too low. If so, add 4 tbsp of water. Add the olive and let slip the olive juice from the edges and cook for 20 more minutes. 

Check the thickest potato wedge with a knife, for tenderness. If it runs through it effortlessly, your  tagine is done.


Okra Tagine at The Beach!



What’s for lunch today? The short answer is vegetarian aka Okra with onions and tomatoes, a vegetarian tagine. A simple, light, yet fulfilling recipe that we cook frequently.

Moroccan Okra Tagine Preparation

Moroccan Okra Tagine Preparation


– 1.5 lbs of okra (we used freshly frozen okra as it is already cleaned and cut. Also, the beach condo has a small kitchen and we try to keep things simple)
– 3 medium tomatoes (we used organic as it was on sale and less expensive than regular vine ripe ones)
– 2 small onions
– 1/4 bunch of parsley
– 1/4 tsp of turmeric
– 1/4 tsp of ginger
– 1/4 tsp of black pepper
– 1 tsp of salt
– 5 tbsp of extra virgin olive oil (EVOO)

That’s it. Really!


Clean and cut off the head of okra (see photo), dice tomatoes, thinly slice onions, and chop parsley. Place all ingredients in a large bowl and add all ingredients including the olive oil (see above). Mix it all together and place it in a tagine, a Rifi Tagine in this case.

Mixing it all together

Mixing it all together

Take some of the larger okras and neatly arrange them in a circular fanned fashion to add a pleasant visual component to the tagine and add a 1/4 cup of water.

Set it and Forget it (for only 45 minutes)

Set it and Forget it (for only 45 minutes)

Set the temperature at LO-MED, a setting between low and medium on most stove tops (or a quarter of the way between off and high). Time cooking for 45 minutes and check on the tagine. If sauce is reduced dry, add 2 tbsp of water and let cook for 2 minutes, otherwise, check tenderness of okra and onions. If cooked turn the stove off and let it sit for a few minutes before serving.

Watch it sizzle…




Spices: Turmeric


Known in Morocco as “kharqum” derived from its scientific name (Curcuma Longa). According to Wiki, it belongs to the Ginger family and is believed to have originated in India. Its active ingredient is curcumin, it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. In Ayuverdic medicine, it is used as an antiseptic as well as antibacterial, and is used on wounds, cuts, and burns. 

In some eastern countries, it is also used as an anti-inflammatory agent, and a remedy for gastrointestinal disorders, as well as used as a natural food and fabrics colorant.

Naima’s Chicken Tagine by Tessa


3 medium carrots, peeled and cored (if core is bitter) and sliced in half lengthwise
½ Chicken, in pieces
1 large peeled potato, cut in 1 cm thick rounds
1 large green bell pepper, cut in chunks
1 medium red onion, cut in 1 cm thick rounds
2 medium tomatoes, cut in 1 cm thick rounds
2 cloves garlic, sliced
2 tsps ground ginger
½ tsp ground pepper
2 tsps paprika
Dash of yellow food colorant powder, or a few strands crushed saffron
½ cube or 1 tsp chicken bouillon powder
1-2 tsp salt (to taste)
Handful of pitted green olives
6 -8 tbsp olive oil
1/4 cup of water

Splash 4 tbsp of oil on the bottom of the tagine. Layer your ingredients evenly in the tagine, starting with carrots, then going in order they are written. The carrots must be on the bottom, and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine (When the carrots start to burn, they add delicious flavor and protect the rest of the ingredients – but if anything else burns, that’s not going to taste very good.)  When you get to the spices and salt, sprinkle them evenly overtop the vegetables.  Spread your olives on top, then drizzle the olive oil allover. If water is needed, add it now. Close your tagine and cook until your vegetables are tender, on a very low heat. This may take up to an hour – make sure you have liquid in the tagine or it will burn – and watch out for too much liquid, or it will bubble over.
Once it’s cooked, turn off the heat and drizzle the rest of your olive oil on top. Let the tagine rest for about 10 minutes to cool off, and enjoy!