Every lapsed vegetarian can name the dish that vanquished them: mine is Moroccan lamb tagine. Tagine brought me back from the brink of veganism and turned me into a committed omnivore. But this is no simple tale of an adventurous and anaemia-weakened traveller succumbing to temptation in an exotic land. Certainly, tagine is one of the most seductive dishes on the planet. I’m Irish and descended from a proud stew culture, but the addition of cumin, turmeric, ginger, cinnamon and saffron – not to mention dates, apricots and figs – to braised lamb, chicken or beef strikes me as the artistry of a far superior civilization. But tagine didn’t simply tempt me, it taught me. Tagine forever changed how I eat, particularly when I travel.
هذه القصة مأخوذة من طبعة June 2024 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة June 2024 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
From personal experience
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
