We’ve added another cuisine item to this site, where we’ve previously discussed Berber pizza, Ras el Hanout, and Chebakia, among other things. And now it’s the turn of the Moroccan tagine, which is arguably the most popular meal in the country’s eateries. We’ll explain what it is, what it needs, and other important details in these lines so you can enjoy it on your journey.
Moroccan tagine (sometimes spelled tajine or tagine) is a dish named after it. Or, to be more specific, from the little clay pot with a chimney-shaped conical lid in which it is prepared and served.
Therefore, talking about Moroccan tagine is a real wildcard. Countless recipes can be cooked inside this original contraption! What all the recipes have in common is that, as is the case with so many other preparations in Moroccan cuisine, they must be cooked over low heat, first as a sauce in the saucepan and, after adding the seasoned water, like a slow-cooked stew.
What is the purpose of the conical lid? Well, to achieve two goals at once: on the one hand, to keep food warm while also preventing it from drying out. It is achieved in the latter scenario because it not only prevents them from losing moisture but also causes condensation on the inside sides of the lid, which then falls back into the pan.
The most popular Moroccan Tagines
As we said, there are plenty of Moroccan tagines. And we are not only talking about tajines according to the city or region but according to each home and each restaurant. Each one can give it their special touch or even create a recipe from scratch!
Of course, the ones that you probably find most often during your trip to Morocco are the following, as we indicate on our Gastronomy page:
As you can see, the Moroccan tagine is a whole world. Therefore, the best thing you can do is… try several during your trip, so you can compare and assess. We will help you choose a restaurant if you wish!
