On 2013-02-23, Susan > wrote:
> This was just incredible. The recips is supberb as written, the timing

> can be bought as ras el hanout, I believe, but I made my own), there's
> plenty in the preserved lemon and olives, which I cut in half though the

> 1 tablespoon harissa

Yeah. I got all into this Summer before last, using this info/recipe:

http://tinyurl.com/25e4yv2

.....and now I make it all the time. Almost made it last night, but
realized I didin't have a batch of ras el hanout made up. I'll make
some up today, as I refreshed my spices last week. I use any ol'
meat, but prefer pork and goat. The recipe above doesn't include
harissa, so I'm gonna hafta find some and include that. From what I
jes looked up, it sounds very good and I love chili sauces. Never
tried olives, either, but I have some. I'll toss some in next batch.

I've gone the preserved lemons route. I'm probably the one that
started one thread on 'em when I discovered Moroccan food, which I now
love. I made a batch and tried them in different dishes, but was not
impressed. This is strange, as I really love lemons and always have
fresh lemons on hand, but p-lemons leave me underwhelmed. Go figure.

I almost bought a tagine pot, but passed. My 5qt p/c pot works fine
and the tagine is jes one more thing to take up scarce space.

nb