Tagine
“Iconic Moroccan slow-cooked stew of meat, vegetables, and dried fruits braised in a conical clay pot with aromatic spices.”
Onion
Garlic
Saffron
Cumin
Cinnamon
GingerWhere it comes from
Tagine is an iconic Moroccan stew named after the conical clay pot in which it is cooked, reflecting the country's rich culinary heritage. Emerging from North African traditions, this slow-cooked dish combines meat, vegetables, and dried fruits with a myriad of spices, showcasing Morocco's diverse influences. A fascinating aspect of tagine is that it is often cooked over a low flame, allowing flavors to meld beautifully over time.
A culinary treasure, Tagine is a slow-cooked symphony of spices that warms the soul.
On the Palate
What goes into it
How it's made
- 1
Layer chunks of meat, such as lamb or chicken, with a variety of vegetables and dried fruits in a tagine pot.
- 2
Season generously with a blend of aromatic spices, including cumin, coriander, and saffron.
- 3
Cover the pot and cook slowly, allowing the ingredients to stew in their own juices.
- 4
Serve hot, ideally with bread to soak up the fragrant sauce.
