Tagine, the traditional Moroccan dish
After the "couscous", Let's discover another dish that is
emblematic of Moroccan culture: tajine!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfUWENBcR2yhvulEnNkk358Dw8NcpGuL0nZ9T3T9ys3-FMUfEfAXYq1G-z4pzoUHVrAl_E6cKphY6F5TFFmY-bnrZ9j0b_gjmL9g3LNm6Cqlp-P2LmyEbJYU41JdBQjRJALhM7xpDBMd5/s320/tagine+viande.jpg)
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.
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.
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