Do you use a tagine or pressure cooker more often? When making gamilas(unsure of spelling) do you use?

a pressure cooker or just a large pot. Oh yea, btw if you could give me some of the English names for seasonings I would so appreciate it. My husband, his friends and cousins made several gamilas while I was visiting Morocco and they were very delicious. I would love to try making them as they are pretty simple, but they couldn't tell me the names of the spices in English. ThanksDo you use a tagine or pressure cooker more often? When making gamilas(unsure of spelling) do you use?
When cooking a gameelah I use a pot if I am using chicken, pressure cooker if I will make beef or lamb. Gameelah is 'pot' (as in cooking pot) in Morocco.

A simple chicken gameelah would/could consist of





chicken

chopped onion,

finely chopped garlic

ginger (finely chopped fresh or ground is just fine)

turmeric

salt

pepper

chopped cilantro and flat leaf parsley

seedless green olives

olive oil



That is a very basic one but it is very good. It isn't really a dish to serve to a party but for a family dish it is good. You can do the same ingredients with any meat really, you can add any veges you may like. Sometimes I toss potato in but usually leave it as above.
check this answers out .

http://ca.answers.yahoo.com/question/;_y鈥?/a>

there is some recipes as well.

http://www.recipeland.com/display_titles鈥?/a>

I like tagine taste better than pressure cooker.Do you use a tagine or pressure cooker more often? When making gamilas(unsure of spelling) do you use?
True if rice is cooked in a pot it takes time and it will be good

foreating.But now a days no one waits for cooking.Pressure cooker is quick.No need of mixing the rice as is done when rice is being cooked.Slow cooking is good and fully cooked by mixing.But in a pressure cooker people wait for three whisles.
believe me my dear tagine make a special taste to food when u cook on it , i advice u to cook in tagine it will be more delicious , we cook all the time in tagine in home, for spicies , sorry i ve a friend who ask me for that and i coudnt tell, but if u find a morocan store ask him about : kamoune , tahmira( it gives the red color to food) , kharkoume( gives yellow color),we use also garlic , i m not sur of translation any way , we use it in couking it gives a god taste but dont do a lot of it , just one piece or 2, salt,pepper ,thats all , and i advice u to cook with olive s oil , it give a great taste , and u have to answer about skanjbir i know traslation into frensh ( jinjambre ) i coudnt find it in english sorry , this later is really important in tagine , hope u gonna do a good tagine if u do tell me and tanx for appreciating moroccan cooking.
Gamilas? "pretty things" I'm confused. I'll have to try to look it up. Maybe I just don't call it by that name.



I use a pressure cooker more often because I am not at home. Many people will tell you that a real tagine will give it better flavor because of the clay...clay pot cooking is a whole genre of cooking where ppl cook in clay for a bunch of reasons one of them being taste.



I'd cook in a tagine a bit more often if they didn't keep breaking on us! Funny thing is they break when my husband uses them and not when I do. I think he puts the heat too high to begin with but he swears he doesn't. I think it's because we don't have a gas range so he can't really tell just how hot it is.



edit: LOL wewantjustice jinjambre is ginger, she also mentioned cumin and turmeric and something else I cannot think of...



edit: Sarah, thanks for the education about the word pot...I didn't know that one!

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