Saturday, 23 November 2013

A Taste of Morocco.......Tagines simple…so delicious!

The name Tagine...historically Berber... comes from the vessel it is cooked in; usually made from clay. The lower half is a round dish with low sides, the lid is a domed cone which traps the condensation from the cooking and returns the liquid to the contents, thus proving moisture during the cooking which can be an hour or more (sometimes all day).
The lid is removed for serving. It is a communial dish usually served with bread.

Selling Tagines in Marrakech City

The traditional method of cooking with a tagine is to place it over bricks of charcoal. These are purchased specifically for their ability to stay hot for hours.
In some areas the farmers make their own charcoal.
A meal by the road side!

Tagines for sale in a pottery

Their Kiln

...and the rejects?
It seems everywhere you go in Morocco you will come across Tagines cooking!

A Tagine lunch by/in the River

Couscous is also served in a Tagine

If all this has made you are some recipes.....

Chicken Tagine with Preserved Lemons and Olives

Moroccan Couscous with Seven Vegetables

Mrouzia Recipe - Moroccan Lamb Tagine with Raisins, Almonds and Honey