Invited to dinner at a Maghrebi restaurant this weekend. I'm already drooling.
I can't decide if I will order Chicken Tagine or Lamb Tagine. Asking for a friend. 😁
Moroccan Chicken Tagine
https://www.onceuponachef.com/recipes/moroccan-chicken-tagine.html
Lamb Tagine
https://www.recipetineats.com/lamb-tagine/
Very occasionally I post something that is of no educational value and is of no interest to anyone other than myself. This is such a post.
In between work, today I have been mostly making a #vegan sweet potato and aubergine tagine with warming ras al hanut spice and sweet dates, Ethiopian fossolia beans, and cous cous infused with rose harissa and olive oil. What are you having for #dinner?
#food #foodporn #healthyeating #homecooking #recipe #tagine #veganfood #alttext
National Couscous Day.
#couscous #food #instafood #foodie #foodporn #morocco #tagine #moroccanfood #healthyfood #tajine #moroccan #marrakech #foodphotography #yummy #bhfyp #couscoussalad #mediterranean #vegan #foodblogger #maroc #foodstagram #zaalouk #foodlover #charmoula #chickentagine #dinner #mrouzia #minttea #moroccantea #fishtagine Today is 5th August which is celebrated as National Couscous Day. Couscous is a South African food which is made from semolina. It is…
https://itsmostamazingindia.wordpress.com/2025/08/05/national-couscous-day/
Les industriels de l’aéronautique Daher, Safran, Collins Aerospace et Ascendance ont annoncé mercredi 18 juin 2025 le lancement d’un projet de recherche collaboratif sur deux ans afin de travailler sur une potentielle future propulsion hybride électrique pour l’aviation. Ce projet de R&T, financé notamment grâce à la DGAC et au Corac (lire sur AEF info) vise plus spécifiquement à étudier l’architecture de ce type de propulsion et à optimiser le rendement des hélices, pour des avions de six à dix places. Les premiers résultats d’évaluation d’impact environnemental sont attendus pour fin d’année 2025, précisent les industriels dans un communiqué, prévoyant une présentation des avancées du projet au prochain salon du Bourget, en 2027.
Dinner tonight is Moroccan tagine of lamb. Cardoons on the bottom - that I grew from seed just to make this dish (the ultimate slow food). Blood orange from our tree - slices in the tagine and candied for serving time. Olives from our trees and brined at home. Parsley of course from the garden.