Moroccan Tagine Regional Variations
In the imperial city of Fez, tagines pair savory lamb with sweet prunes and toasted almonds. Along the Atlantic coast in Essaouira, cooks prepare tagines with fresh sea bass marinated in a zesty, herb-filled chermoula sauce. In the Atlas Mountains, Berber tagines are stacked high with concentric rings of seasonal root vegetables.
The magic of the clay pot
The spice road of Marrakech
Couscous and the art of Friday gatherings
The sweet science of Moroccan mint tea
Street food treasures of Jemaa el-Fnaa
Tagine steam: The conical lid of a Moroccan tagine acts as a natural condenser, returning all moisture back to the food so it cooks perfectly in dry deserts.
sonia The tagine dates back to ancient North Africa, created by the indigenous Amazigh people.
A slow-cooked North African stew or the conical-lidded earthenware pot in which it is prepared. Moroccan cooks traditionally place these vessels over hot charcoal to slowly braise spiced meats and vegetables.
sonia Drag ingredients into the clay pot to learn how Moroccan tagines build rich flavor.
Which ancient indigenous group of North Africa is credited with inventing the tagine?
Why do Moroccan cooks place a metal ring diffuser under a clay tagine on a modern stove?