Moroccan TagineThe tagine is the traditional dish par excellence of Morocco. It must be said that this magic word is evocative of the perfumes of the Maghreb, it is always an invitation to escape and travel. It takes its name from the typical glazed earthenware in which it is slowly cooked over charcoal.
The tagine is a term which designates at the base an earthenware baking dish (native to the Maghreb) composed of a round base and a conical lid, intended to facilitate stewing.
Today, there are all kinds of tagine dishes but be careful to know what you will use them before buying it. If the dish is for decorative use for serving, you will find all sizes and colors on the markets at low cost. |
|
On the other hand, if you are looking for a baking dish that can withstand the heat of all types of fires and your oven, it is advisable to get it from stores specializing in the sale of cooking utensils and let it soak for at least 24 hours. in cold water before use.
Today, the term tagine rather designates the name of a traditional Moroccan dish.
A dish of peasant origin, it could be defined as a kind of stew of meat or long simmered fish, accompanied by a tasty mixture of spices which give it its unique taste.
There are a wide variety of tagines: vegetables, meats (chicken, lamb or veal), fish and shellfish; but the very basis of this recipe is its seasoning.
Ras el hanout, coriander, ginger, hot pepper, mild red pepper, cumin, turmeric, curry, saffron, cinnamon, nutmeg, Cayenne pepper, candied lemons…
The most classic tagine recipes are the Moroccan tagine, the chicken tagine with olives and candied lemons and those based on prunes or dried apricots.
Some variants are more atypical than others, among others the tajine of chicken with mirabelle plum, the tajine of zucchini, sweet potatoes and raisins ...
These recipes can be made in a tagine or a cast iron casserole dish and the more you simmer, the better!
Today, the term tagine rather designates the name of a traditional Moroccan dish.
A dish of peasant origin, it could be defined as a kind of stew of meat or long simmered fish, accompanied by a tasty mixture of spices which give it its unique taste.
There are a wide variety of tagines: vegetables, meats (chicken, lamb or veal), fish and shellfish; but the very basis of this recipe is its seasoning.
Ras el hanout, coriander, ginger, hot pepper, mild red pepper, cumin, turmeric, curry, saffron, cinnamon, nutmeg, Cayenne pepper, candied lemons…
- Tagine b t’mer w l’berkok - Tagine with prune and date
- Tagine b l’khodra: seasonal tagine with vegetables such as quince & okra or wild artichoke & peas each served with a choice of Chicken, Lamb or Beef
- Tagine djaj m’kalli - chicken with preserved lemon and olive
- Tagine b l’hout - fish tagine (dependent on availability in souk
- Tajine with tuna
- Tajine with sardines
- Tajine with lamb meat and caramelized plum
- Tajine with plums
- Tajine with legumes and endives
- Tajine with turkey and potatoes
The most classic tagine recipes are the Moroccan tagine, the chicken tagine with olives and candied lemons and those based on prunes or dried apricots.
Some variants are more atypical than others, among others the tajine of chicken with mirabelle plum, the tajine of zucchini, sweet potatoes and raisins ...
These recipes can be made in a tagine or a cast iron casserole dish and the more you simmer, the better!
