The flavors are bold and rich and they are best made a day or two ahead of time.
Passover does not need to be filled with foods that are coated in potato starch or filled with stuffing made from matza meal. In fact, I like to make recipes that have bold flavors that are Kosher for Passover, like fresh ginger, fresh herbs, cinnamon, and of course garlic. These two tagine recipes are wonderful year round but are naturally Kosher for Passover and are best made early. For me, that’s a winning combination!