In the tagine, you can cook any meat that you need to simmer for a long time to give it juiciness and softness. In tagine, the extinguishing time is shortened significantly. This is due to the fact that the tagine creates a unique microclimate, and the products are prepared in two ways: from below — by heating the base, and from above — almost as a couple.
Arugula salad with meat – it’s delicious!!! And you can never spoil meat with oranges!
Quite fast in cooking, with a pleasant aroma-this salad can decorate both a festive table and a quiet family dinner. Meat salads with the addition of various vegetables are recommended to be added at the very end of cooking, and it is best just before serving, otherwise they can “flow” and lose their attractive appearance, disappointing both the hostess and guests.