Beef Tagine with Prunes

Preparation info
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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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Wine is absent from the traditional cooking of countries where religious observance forbids its consumption. Vinegars have, however, been used since ancient times and make an excellent substitute in dishes like these. Their use must be judicious, for vinegar behaves differently from wine in that its impact intensifies during cooking, so it can only be added in small quantities. Balsamic vinegar is suggested here because its aromatic and sweet properties work particularly well with the prune