gloria.p wrote:
> Tracy wrote:
>
>>
>> http://moroccanfood.about.com/od/mai...eat_Olives.htm
>>
>>
>> I don't really follow a recipe, since I have made it so often, I don't
>> need one - but this basically how I make a tagine. I might add
>> potatoes or artichoke bottoms.
>>
>> I usually do not add lemon to beef tagines. That's just me. I prefer
>> lemon with chicken.
>>
>
>
>
> Do you make your own preserved lemons? Do the become really salty?

Yes, I make my own lemons. They aren't really salty to me. You rinse
them off before you use them.
>
> I have enjoyed all of the Moroccan recipes that I have made from
> Christine Benlafquih but one thing puzzles me. When we were in Morocco
> recently nearly every tagine and savory dish contained cumin. I brought
> some home along with saffron but I have not run across any cumin in her
> recipes. I love the Moroccan cumin, it is much more flavorful than the
> Mexican version. Do you use much of it in your Moroccan recipes?
>

I really like that site too.

The cumin thing is weird. I don't think it should be in everything. It
is better in beef or lamb dishes, not chicken, IMO.

I just took a quick look at my copy of Paula Wolfert's book and she does
use cumin quite a bit, but it's not in everything.

I use cumin in kefta/meatballs and in kabobs but that's about it. My
husband likes to sprinkle a combination of cumin and salt on certain
things like hardboiled eggs or beef tongue which he pressure cooks or
grilled lamb.

-Tracy