Tagine, the traditional Moroccan dish

After the "couscous", Let's discover another dish     that is emblematic of Moroccan culture: tajine!

Initially, tajine refers primarily to the terracotta dish that offers a very particular cooking. Indeed, tajine is designed to withstand high and long cooking temperatures

No need to put fat, because the dishes simmer on a warm stove or a brazier. This stew allows the meat to keep all its softness.

Since tagine has been exported outside Morocco, Westerners know it as a convivial dish that is served for large tables.

This rustic stew is so fragrant that thanks to spices, we travel cheaply!

But in Morocco, it is a well codified ritual. Thus, if an important host is present, he will be presented with the best pieces. We eat the tajine with a cake of bread and it is used directly in the dish. Fingers should not touch the dish.

Finally, just like couscous, tajine is an emblematic dish of Moroccan restaurants!

There are so many varieties: tajine with prunes, fish, lemon and olives, citrus fruits, etc. It mixes sweet (grape), salty (meat) and spices (coriander) without harm. Slow cooking allows each food to soak up the aroma of all the others.

Each house has its own recipe, but the goal remains the same. Offer a gourmet and generous dish to his family and guests.