Tagine, the traditional Moroccan Dish from Morocco
Fri, Aug 31st 2007, 00:00
Tagine is a traditional Berber dish that has been prepared for centuries and is now available in Moroccan restaurants around the world.
Tagine is a stew made of meats and vegetables cooked in a conical clay pot on top of a portable clay majmar with coals underneath. The conical lid allows steam to rise, condense and drip back down into the stew capturing the aromatic flavour and juices. The tagine is served from a communal dish set in the centre of the table.
Every region has its own speciality and ways of preparing the tagine – tender cubes of lamb or beef are simmered with prunes, honey and sesame seeds in a sauce lightly tinged with cinnamon; alternatively chicken is combined with preserved lemons fragrant with saffron and ginger, or meatballs (ketfa) with tomatoes and egg.
In Essaouira the fish tagine features fresh seafood poached in a cumin-accented tomato sauce.
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