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Joanne Weir's Plates and Places

Tagines

Season 2, Episode 2 of 13

Joanne visits a potter in Marrakech, Morocco to learn how the classic tagine pot is created, and then her students make traditional tagines over open-flame braisers. Back in her San Francisco home kitchen, she makes two more tagine variations al fresco. Recipes: Sea bass tagine with fennel peas and potatoes; lamb tagine with artichokes, preserved lemons and olives; preserved lemons.

More From this Series

Previously Aired

Day
Time
Channel
12/5/2019
8:30 a.m.
PBS 6 Plus
12/5/2019
1:30 p.m.
PBS 6 Plus
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