Morocco's ADDICTIVE Marinade

Today we're making Charmoula, which is possibly one of the greatest marinades on earth, then using it to make a fantastic chicken tagine. It's made with preserved lemons, harissa, parsley and coriander, then finished off with some olives for a delicious sauce!
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Ingredients:
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Chermoula marinade:
20-30 Threads of Saffron
4 Cloves of Garlic
2 Preserved Lemons
15g Parsley
15g Coriander
2 Tbsp Olive oil
1 Tbsp Harrisa
1 Tsp Salt
1 Tsp Sweet Paprika
1/2 Tsp Black Pepper
1/2 Tsp ground cumin
1/2 Tsp Ground Ginger
Chermoula Chicken Tagine:
2 Onions
600g - 1kg Chicken Pieces
75g Mixed black and green pitted olives
2 Tbsp Olive oil
2 Tbsp lemon juice
1/2 Tsp salt
1/2 Tsp Ground Ginger
Marinade from above
Directions:
To make the Charmoula:
1- Slice your preserved lemons into quarters, then scoop out their flesh. Roughly chop to a smaller size and place in a bowl
2- Remove the stalks from your parsley and coriander then chop it to a fairly small size
3- Mince the garlic, then add it to the bowl. Place the saffron in a mortar with a pinch of salt and grind into a powder. Once pulverized, add a tablespoon of boiling water and mix well
4- Add the saffron mixture to the bowl as well as the spices and harissa, then mix well making sure to grind down the lemon
To make the chicken:
1- Seperate the skin of the chicken from the meat using your fingers, then apply the marinade onto and under the skin. Ensure it is all well coated
2- Set the chicken aside to marinade for a few hours or a minimum of half an hour. You can cook this in any pan or a tagine if you have one
3- Start off by adding the olive oil to your cooking vessel, then add in the onion chopped to a small dice. Add in the salt and ginger and mix well
4- Turn the heat to low and let the vessel heat up, once the onions start to release some steam and sweat, add your chicken on top of the onions
5- Cover the cooking vessel with a lid, and turn to medium heat then allow to cook for 10 minutes
6- At this point the chicken should have released loads of liquid so turn the heat to low and set a timer for 20-30 minutes
7- When the chicken looks cooked, you'll add in the olives and the lemon juice. Feel free to baste the chicken with the liquid
8- Cook for 10 more minutes covered, then you can cook uncovered to reduce the sauce if needed
9- Serve with some soft but crusty bread
👉 Video edited by Replayed: app.replayed.co/join/Kk57mTGu...

[@MiddleEats]

I might not have made this clear, but you can definitely cook this chicken using any method you like, including oven roasting. So you should definitely add this to your weeknight recipe rotation!

[@sadie4479]

I used my crock pot and it was super duper easy that way! Unfortunately my oven is too small for a clay tagine, but this way works so perfectly too.

[@MasterTuttoo]

can u cook these on a bbq?

[@ahmedmostafa-hb3rq]

Loved this video just came from the adam ragusea podcast loved you both tbh also you can call "preserved lemons" just pickled lemons lol they are just pickled lemons

[@ahmedmostafa-hb3rq]

@Patti DePra they would very probably work i think all pickled lemons are similar enough also good luck with your recipe

[@sarahpittrof1191]

@Patti DePra I bought those Egyptian preserved lemon and it’s not spicy at all

[@mooshinu]

Moroccan cuisine has to be one the best in the world, divinely mouthwatering!

[@meryhazal8944]

Actually it is

[@user-mk5vj5bf3j]

It is amazing, my favorite is prune tajine

[@mohammaddavoudian7897]

Regarding Persian saffron; The best way to get the max colour & flavour out of saffron is by adding 2 or 3 ice cubes (depending on the quantity of saffron) to the powdered saffron instead of hot water. Leave the cubes to melt and you'll see the difference. Plus, originally, they added a pinch of sugar to the strings of saffron (not salt) before grinding.

[@Arbnvbe]

As a moroccan you did this recipe very well ma sha Allah !

[@metamoof]

One of my favourite street foods in Morocco was Charmoula sardines. They would butterfly two headless sardines, place the charmoula on the inside meat and press the two insides together, ending up with a heart shape. Most of the quick food places I went to in Tangiers would have this available on the counter,so it’ll have marinaded for a while. Then just grill til the sardines are cooked (a few minutes) and serve with chips.

[@SalmaRouyett]

In order for the saffron to break easily you need to heat it a bit to get rid of the moisture. Also as Moroccans we use Smen- which is like Indian Ghee to cook it alongside olive oil. 😊

[@MiddleEats]

Ah interesting, I'll try that next time.

[@nas8318]

We use smen beldi, which is like *aged* indian ghee and kinda tastes like parmesan

[@scarletletter4900]

I live on the eastern coast of the US. The effect humidity can have on dry goods is real. Things that would be dry and brittle in more arid regions of the planet will often become softer and more pliable here.

[@Yanzdorloph]

@@MiddleEats we don't really ground Safran at home, we either buy it already grounded, or just let it infuse in a bit of water like tea then use that water, and the Moroccan harissa is different from Tunisian one, lots more spices and herbs in the Moroccan harissa

[@Yanzdorloph]

@@nas8318 I would say more like blue cheese, used to hate it when I was a kid, as an adult I'm in love with it

[@MsMamabo]

You must make this….I can’t stress this enough! Just make it. Absolute heaven. We made it in a sauté pan with a lid as we don’t have a tagine and it worked perfectly. Thank you so much for such a fantastic and easy recipe.

[@fp2551]

For any vegetarians out there, I just made this and subbed a tin of chickpeas and a block of feta cut into large cubes instead of chicken. It was absolutely phenomenal 🤤🤤🤤🤤 Thank you Obi for another incredible recipe! Edit: Just made this again but with jackfruit as well as chickpeas .... DO IT!! I cannot stress this enough 🤤😍

[@morocco_020fc7]

Tbh as an Moroccan the chicken doesn't really add something it's the Chermoula/Charmila. And to make it even better you can eat it with French fries on top🤤🤤🤤.

[@sfowler1017]

Oh man that sounds amazing

[@IslamBenfifi]

Whoo whee what a genius idea!! Will definitely try it today!

[@lydiapetra1211]

I am Vegan and was thinking about chickpea and lentils..... thanks for sharing!

[@lydiapetra1211]

@@morocco_020fc7 WOW..... terrific idea.... thanks!

[@lisaboban]

Preserves lemons are my new favorite ingredient, so I'm anxious to try this. And they are seriously easy to make at home and they keep a long time without refrigeration.

[@MiddleEats]

Yes they are pretty great. I need to do a video on them soon

[@pubcollize]

If you enjoy pickled lemons you should try pickling them with some chili it combines really well. Also Obi shows them whole which seems great for cooking, but I'm more familiar with them sliced to circles which might be more convenient if you do a lot of sandwiches.

[@Haithamasfahani]

Hi Obi , thanks for the lessons :) rolled cabbage is a huge success. Would you please make that preserved lemon (Egyptian way ) recipe ? I tried a few months ago and was a flop . Thanks 🙏

[@omarbenmegdoul8950]

What else do you use them for? I like them for pasta with olive oil, garlic and dill!

[@ismailchettfour2721]

I made this dish for my family (who used to own a restaurant) and my father (Allah yarahmou) said it was possibly the best chicken he had ever had. I also made a bunch of marinade, so I put it on a leg of lamb and it was incredible! Thank you so much for sharing ❤️ also free Palestine 🇵🇸

[@MichaelJenkins910]

Y'all are a treasure. Thank you for sharing this with us!

[@jaredgolian98]

Made this today and that marinade is incredible both raw and cooked. Thank you very much. Ramadan Kareem from the US :)

[@ZuzuGlam]

This is amazing!! Can’t wait to try this recipe

[@phoneguy9199]

This looks amazing 🤤 Great job 👏Thank you for the recipe and links.

[@RajaaTheriault]

Moroccan food is the best ❤🇲🇦

[@TheTamago]

Thank you, amazing recipe as always. And congratulations for the podcast with Adam Ragusea. It was so interesting, I'm not a podcast fan usually but this one caught me till the end. So happy to know more about you (and Salma is a sweetheart 💕). Wish you the best 🤲🏽🤲🏽🤲🏽🤲🏽

[@LARKXHIN]

That's how I came across this channel, and I'm glad I did.

[@markusmuller6173]

Just great ! Thanks :)

[@emanlulac3127]

I'm in love with this recipe. Your recipes are well explained and you are charismatic. My husband and I loved every dish we've made, thank you for your channel. Ramadan Kareem

Thank you! I just cooked it for my family and it was a success!

[@therecipestore]

Chermoula is one of my favorite! I enjoyed watching how you make it.. great one as usual!

[@mariangelapontieri6971]

Your recipes are so amazing!! Amazing 👏!

[@moment8505]

You nailed it ❤️ greetings from Morocco 🇲🇦

[@NickMihalcea]

This was great. Please share some more tagine recipes, they are much appreciated!

[@bennacer6153]

I love ❤ Moroccan cuisine .

[@kelss2023]

I’m so excited to try this recipe. You have my subscription!

[@TheSocogo]

Oh my !!! Looks delicious 😋

[@UnCoolDad]

My mouth is watering. Great interview with Adam Ragusea btw!

[@matheff71]

Great work as always!

[@shdawood8639]

Just love your recipes .

[@binarybotany3218]

So excited to make this dish this weekend!

[@davewolf6256]

I’ve been waiting for something like this ever since I subscribed! 😃

[@qismael5800]

Looking so delicious and makes me hungry. Thanks

[@noreendanclair-furlonge795]

Very detailed explanation throughout, from preparation of the tagine to cooking method.

[@mohammaddavoudian7897]

The marinade sounds and looks great.

[@TheVileEye]

Made this the other night and it was great. Not a fan of olives so I subbed them for some red peppers. Cooked up some Haloumi to go with it on the side and I think it added a lot to the dish, I recommend giving it a shot!

[@hadrianopolis1968]

Very nice recipe, I'm going to try it for sure.

[@Mrch33ky]

Excellent! Wonderful! Delicious! Fun! Heart-warming!

[@GarC170]

I just discovered harissa and was amazed by it. This is something I didn’t even know I needed until now.

[@trident1125]

Now that's a proper tagine. You two nailed it again!

[@izaakcurrie7657]

Love to see you use the other colours of Chermoula soon

[@HawthorneHillNaturePreserve]

I love your work! Now I’m hungry

[@gapenisbruzas]

I prepared this yesterday. Absolutely amazing! My Spanish guests kept saying it reminded them of arroz con pollo. I could eat this every single day! I've made quite a few of your recipes. Thank you for sharing so much great food with us Obi!

[@moelmakrani7116]

I hope you mean “Arroz con pollo”? 😂

[@gapenisbruzas]

@@moelmakrani7116 yes of course 😅

[@andiekohi]

Oh my gosh I just tried making this. I can’t have dark meat in my diet much mixed my left over cooked white meat into the marinade and did the rest the same way. I added water to the cook to help steam juiciness into the meat. Worked like a charm!! One thing is because I preserved my own lemons I would omit the salt because preserves had plenty of it but it’s absolutely marvelous thank you for sharing this recipe!!!

[@helenemiller2830]

I LOVE your channel and, lucky for me, I have a wonderful middle eastern grocer within blocks of my house. One thing I find particularly appealing about your style is that you often say the things you did that didn't work lol. Makes me feel just so much better about my own mistakes!

[@BehindTheFoodTV]

That looked AMAZING Obi! I can't wait to try this on one of my clay grills!

[@TilmanBaumann]

Adam Regusea brought me here and I'm going to stay. I live in Morocco, so the recent recipes excited me a lot.

[@FistyCarrera]

ha! i use the exact same white mortar and technique! love it.

[@sefiro9851]

Fantastic recipe! I made it for Easter and it was delicious! I don’t have a tagine pot so I used an ordinary one, and still the outcome was very good. I also left the chicken marinate overnight. My guest absolutely loved it 😋 Looking forward to trying more of your recipes 👍

[@User.456-22bj]

ممتاز فكرة تركه طوال الليل رائع، هذا الشخص طباخ ماهر

[@chunkz1187]

Your channel gets better and better

[@spharaoh1]

Looks so amazing! Question: where do I buy the diffuser for the tagine?

[@rachelfleming9644]

I haven't seen any bad video. They're all shot so well Plus the food looks so amazing.

[@maryrohlman8565]

This looks so good, I'm going to try it tonight. I love the way you walk us through the whole process--from seasoning a tagine to eating the finished meal! A couple of questions about the marinade--how long does it keep in the refrigerator, and can it be frozen?

[@couldbecooking]

I can see why this is addictive! 🤤

[@MS-gr2nv]

Yum, well done!!!

[@Foempie6]

I have made this twice now and it's been so amazing twice in a row. You said at the end of your video that you are willing to make another charmoula marinade video with another type of meat (veggie also oke). If you fancy making a video with another type of charmoula I would be so happy! Up to you ofcourse, love you videos.

[@PurpleSirens]

Everyone makes it differently, it’s just so versatile. In my household we have a very different way of making this.

[@EXoTjC]

I'm making this hopefully in the very near future

[@bestrong4444]

👍👍 good job 👏 this is my favorite dissh

[@cynthiaslater7445]

Not only a tasty recipe but proper instructions on curing a cooking tagine. Great video! Can you make a video on chicken telfya? Forgive my spelling.

[@FaraH-cl8bk]

Merci pour le partage 😋👍

[@aprillomina8232]

God, yes. On the menu for Thursday. I love Moroccan food, and use an Emile Henry dutch oven instead of a tagine.

[@motou1]

You should try the tagine the cly adds a flavor also you need the cly tagine

[@brianinbrisbane6632]

Thanks for the great recipe, the taste took us back to Saudi Arabia. I cooked it tonight and the 2 grandsons (14yrs) who are normally only nuggets and burger.kids scoffed it down - WINNER. Only change for next time would be using thighs so the kids don't moan about bones. Overall, this was a real winner.

[@Getpojke]

Hmmm love a chicken charmoula. Funny I was always taught that you only use the skin of the preserved lemon & throw away the pulp. But like you I often use the whole thing. I need to get a new terracotta tagine. My ceramic ones are all broken or cracked after years of use & moving house. I do still have one of the cast iron Le Creuset ones but it can make some dishes too wet as no moisture can escape. The "LE PHARE DU CAP BON Harissa" [Lighthouse brand] is well worth getting hold of, I live fairly rurally so have to buy it online... but its worth the extra price to get it. Great channel, always enjoy the recipes you show.

[@chrishurkey8505]

Moroccan food is delicious

[@hanaagh2963]

All your recipe is always so amazing and accurate. I have tried the Libian soup, all my family loved it 😋😋😋. Well done 👍🏻 keep going 🌹🌹🌹🌹🌹🌹🌹

[@MiddleEats]

Thank you. Hope you like this one too

[@hanaagh2963]

@@MiddleEats Yeah sure

[@ismoil6959]

Try playing with "Smen" its basically fermented salty butter, and its packed with flavor.

[@Brokout]

You’re so nice, definitely earned a fan ❤️

[@TheYoosF]

Hey! Tunisian guy here. As I would definitely agree that our harissa is the best (by a few miles actually), I have to point out that there is indeed a difference between the tube and the can that you use, as these are two different brands, and not juste one as you imply in the beginning. And the one you used in your Shakshuka (the tube) is way better than the one you used in this one (the can). The packaging and logo look similar, as does the name. But "Le Phare du Cap Bon" (which you can roughly translate to "The Lighthouse of Cap Bon") is way ahead of "La Flamme du Cap Bon" ("The Flame of Cap Bon") in my book. Both exist in tubes and cans too. And what is that "Cap Bon" that sits in theses products' name, you might ask? Well, it is the region where Tunisian harissa is traditionally produced, in the northeast of Tunisia near the city of Nabeul. You can roughly translate to "Cape Good", or "Cape Right", and in arabic it is called "Rass Adar" 🙂 Great video, and mouth-watering recipe as always! Cheers

[@Mrch33ky]

I recommend duck fat for seasoning pans and cookware if it's available to you. And its excellent for roasting crispy vegetables. Esp potatoes.

[@ui2760]

Made this today but with lamb and in a pressure cooker instead. It was absolutely delicious 😋 I just added a bit too much saffron, which was a bit overpowering but still so good.

[@OddWomanOut_Pi81]

Beautifully done...✨️👌🏾✨️ I've seen tagines for quite some time (don't own one...YET 😏) and find it fascinating that u actually "season" them like a wok or, because I'm from the southern US, a cast iron skillet. That's so interesting.

[@SeniorJohnQPublic]

This tagine chicken looks fantastic. I love Middle Eastern cuisine.

[@user-vk4rr5pk8o]

Morocco is not in the Middle East. Actually its the opposite location.

[@SuckaZeb]

Morocco is not in the Middle East. This is exactly why I get irritated and offended when people steal our food or misguide people into thinking this is Middle Eastern food. Morocco is in Africa, not the Middle East/West Asia.

[@hayvebromier2158]

Slight correction: it appears that the brine for preserved lemons most commonly contains just salt, sugar, and sometimes lemon juice. No vinegar.

[@HarunaMaurer]

exactly, preserved lemons are mainly just lemons and salt. sometimes some use sugar but it's really not necessary.

[@OPENXAIMER]

Awesome recipe! This is my favourite chicken dish! I'm from Greece, I've never seen preserved lemons or harissa being sold at shops near me.... I should order them online and try that recipe again, I'm sure it's going to taste even better!

[@MiddleEats]

Ah yes, I've included links to the ingredients, but buy them locally if you can find them. They're very useful in many Moroccan dishes!

[@MuadDib.206]

Try Sweet Beirut in chalandri, if ur in athens

[@TilmanBaumann]

Preserved lemons are quite easy to make.

[@HarunaMaurer]

you can try and make them, it's very easy! i'm moroccan and we make our own harissa and preserved lemons at home :)

[@luvgener8ion]

Looks amazing, can't wait to try this ☺️

[@MiddleEats]

Thanks, hope to see some photos on Instagram!

[@acolley2891]

The peels are the best part of preserved lemons!

[@vjoy88]

Wow this is zo good

[@albertozaffonato1325]

Yes! More tajine please!

[@MiddleEats]

Definitely

[@trommelbiel]

Justn subscribed briother. Would take time but thoroughly worth it.

[@kristinwright6632]

I am making a new batch of preserved lemons right now. I think I found the inaugural dish when it is ready. I just use salt in mine so it is fermented. I hadn't even heard of using vinegar.

[@mootje1511]

As we say in Morocco: besaha oe raha!

[@MiddleEats]

Thanks!

[@KORR]

gonna try this with a dutch oven

[@meriamm000]

Awesome content, thanks Obi. As a Moroccan person, I'm so glad to see you do justice to one of my favourite dishes! As a kid, I would come back from school and my mother would dip some bread in the chicken sauce (we call it 'marqa') and give it to me as a snack. Would love to see a video of an Algerian recipe if possible?

[@wade5761]

Gbieyyez, elmarqa and a piece of ma39ouda always did the trick for me.

[@sofiaella3518]

Meriam are you really a Moroccan 🤪😁 Because as an Algerian Your request for Algerian receipt is suspicious 😒 Anyway I never seen any Algerian restaurants or cuisine they have been colonized by 🇹🇷 turkey and France for centuries so basically there is no Algerian cuisine 🧑‍🍳 I am sorry You can have amazigh cuisine maybe 🤔 or some sahraoui cuisine mixed with Moroccan, Tunisian, Turkish, French or lybian cuisine… Algeria as country was created by France you can’t find any historical cuisine related to that country

[@anteversus8471]

@@sofiaella3518 And since you give history lessons I inform you that you were colonized 354 years by the Portuguese and 44 years by the French and the Spaniards, that two of your cities have been occupied by the Spaniards for six hundred years and that Morocco is an invention of Lyautey in 1912, flag and national anthem included. Algerians are not looking to make money from tourism because they have oil and gas, that's why their cuisine is not known like the Finnish or Venezuelan cuisine. But hundreds of Algerian culinary sites exist on YT and show little difference from Moroccan cuisine because it's the same terroir, except that Algerians don't use a ton of spices stale from their long stays in open air markets. And of course the Algerian cuisine has an important Ottoman contribution. And couscous is Algerian, just like the caftan, you have pumped everything on the Algerians.

[@anteversus8471]

@Nador Casa Nador Casa Moroccan trickery in all its splendor. Even for a simple recipe, we are entitled to their repeated refrains on the enemy Algeria.

[@yasyat4558]

@@anteversus8471 Look, I get that you didn't like the other comments but why would you claim as yours something that isn't yours at all. Couscous and caftan aren't Algerians. Give us a proof that they are...

[@shaunyip2153]

Oh, yummy! I'll have to try this with my trusty Dutch oven before I run out next weekend and buy a tajine.

[@wngimageanddesign9546]

Yummm! Raw garlic is a treat. Too bad many shun it and don't experience what it can add to the flavor of a dish.

[@BS-uw4mi]

Oh wow

[@ttp436]

Chef you are absolutely gorgeous. I like very mucus the recipe and food looks delicious

[@eltonbergruh8339]

Incredible dish. I love the marinade, especially that you can also eat it as a condiment. I have to find a store that has these lemons!

[@imane867]

You can make them yourself. MUCH cheaper and MUCH better at home. As a Moroccan I have a stash that’ll last me a few months at all times. All it takes is good quality LEMONS (preferably Marrakech limonetta variety, if not any organic lemons will work), sea SALT, and TIME. Clean lemons by pouring boiling water on them twice. Scrub each time. Dry completely. Quarter them without cutting them all the way through, fill with 1 heaping tsp sea salt, pack TIGHTLY in a glass jar (cleaned with boiling water and flipped on a clean towel to dry overnight). Don’t add any liquid. Tightly close jar. Forget about it for a few months. The lemons will darken over time and become syrupy. Do not touch with fingers, only use disinfected tools. Flip jar upside down every week for the first few weeks. If you’ve made multiple jars, lemons will lose volume throughout the process, transfer to 1 jar so they can remain tightly packed.

[@Jaisha26]

@@imane867 Thank you so much for this recipe!

[@imane867]

@@Jaisha26 you’re welcome . Let me know if you have any questions

[@federicamaccioni5811]

Ciao a tutti dall'Italia . Sono vegana e ho provato a fare questa marinatura per il tofu, poi cotto al forno classico per 20 minuti. Da crudo era strepitoso!! Però cuocendo il tofu che è insapore ha assorbito tutti i gusti e non aveva più nessun sapore. Il tufu non va bene come sostituto del pollo in questa ricetta secondo me. Proverò con i ceci perché davvero la marinata è squisita!!!! Grazie Obi

[@TheMovingEye]

As a vegan, I love to learn about different marinades. Meat replacements like textured vegetable protein have not taste whatsoever so a strong marinade like this one is key. Can't wait to give it a try.

[@howmaneverton9630]

add a pinch of safffron or white truffle or gold glitter will do nicely as well.

[@mrz4252]

This is one of my favorite dishes! I use Ra's al-Hanut as one of the ingredients for the charmula. When I ate at a restaurant, I had lamb tagine that was in a different sauce, a dark sauce served with prunes and dried apricots. Do you have any idea what sorts of flavors would have been used for this version?

[@Yanzdorloph]

Tajin is just the name of the pot, there's thousands of different tajin dishes, each different from the other, the one you had in the restaurant is called tajin Barkouk they indeed use different spices for different meats and dishes.

[@marieb1108]

When I prepare tajine with meat and prunes, I use parsley, garlic, ginger, turmeric, cinnamon and black pepper. I also rehydrate the prunes by simmering in a little bit of water with sugar and cinnamon before draining and adding to the tajine.

[@sparklemotion8377]

Look it up here on KZbin many many many Moroccan KZbin channels

[@elboon_80]

Thanks for sharing. What alternatives would you suggest if I can't find preserved lemons? Thanks again!

[@AnovaLisaDragonfly]

I’ve just seen a couple of comments that making them at home is very easy. I’m sure there are plenty of instruction videos here on KZbin. Happy eating!

[@logicalnetwork1611]

Nice video and great presentation. Where u from originally?

[@TheCakeSlayer]

With chicken we usually use turmeric (i Guess it's the yellow shermoula that you talked about)

[@luisa9628]

Try using larger salt for the copper mortar.

[@ranieosman8569]

hi Obi..tku for the yumi dis I was given a Clay Tagine with the lid but i have never used it..I noticed the lid has a crack running down..Can i still use the lid .Pleez help as i would love to use it..tku

[@wilmetteentwistle9242]

Very good

[@noxx82]

thanks obi and salma! gonna try this. at what temp would you put this in the oven in a dutch oven? (i dont have a tagine and a induction stovetop) thank you!

[@sparklemotion8377]

Saute to get the flavors of the spices going then lowest temp. The longer the better.

[@crazykidb5829]

@Middle Ëats Love the video, but i have a coupe of small questions. Really hope you see this and can answer them for me! - Do you set the tagine in cold water overnight for the start of the seasoning process? - Do you need to just dry it of with a towel and than oil, or do you need to let it dry completely over time? - Doesn't olive oil burn really fast... or could you use other oils like grapeseed, sunfloweer etc? - After cooking; do you just wash it with water or dishwater before oiling it again? And do you just lightly oil it and leave it at that? or bake it again? I REALLY hope you see this and can answer these for me! Love the video's it has REALLY turned me on to middle eastern real cooking! Love from the Netherlands!