COOKING WITH THE TANJINE In Morocco, the most important way of preparation is this Cooking with the tagine, a saucepan with a cone-shaped lid. In the tagine, stews, ragouts with meat or fish and vegetables are slowly cooked in their own juice. The secret of the cooking utensil, traditionally made of clay, is the conical lid. As the temperature rises, the steam rises in the lid, condenses there and falls back onto the food. In this way it retains its natural aromas, remains juicy and tasteful. That Aroma of dishes prepared with the tagine is indescribable. The composition of fresh vegetables, spices and herbs with high-quality olive oil works particularly well when the flavors of spicy and sweet are harmoniously...
Moroccan cooking with the tagine
This is probably the most important and original way of preparing it Cooking with the tagine, in which stews, ragouts as well as meat or fish with vegetables are slowly cooked in their own juice. The secret of the cooking utensil, traditionally made of clay, is the conical lid. As the temperature rises, the steam rises in the lid, condenses there and falls back onto the food. In this way it retains its natural aromas, remains juicy and tasteful.
Hamimi develops products that are implemented with a fresh eye for design in traditional craftsmanship.
Daily life in Marrakech provides the inspiration for the brand's designs. Here the past seems to merge with the future and a new contemporary impression is combined in the jewelry or handbags by Hamimi.
The high-quality scented candles from Côté Bougie are designed in the workshops in Marrakech and made by masters of their craft.
All products consist of EU-certified fragrances made from Grasse, soy wax (GMO-free) or mineral wax as well as 100% cotton wick and recycled glass.
That perfect gift!
Inspired by the modern lifestyle and the designs from the field of fashion and interior design, the scented candles by Coté Bougie are created - small works of art and luxurious accessories with attractive fragrances for a stylish ambience.
