Meat

The tagine, at its base, is a terracotta kitchen utensil, topped with a cone-shaped lid. It allows food to be stewed, thus preserving its flavors and benefits.  In Morocco the tagine is a family sharing style dish, which is eaten with homemade bread. You can prepare all kinds of tagines: with meat (chicken, beef, lamb and goat in certain regions of Morocco).  With fish, most often marinated in a kind of sauce made from fresh herbs (coriander and parsley) and spices called “chermoula”. Or quite simply a vegetarian tagine, there are often seasonal vegetables. Today I’m sharing with you a tagine that…

I have always said that cuisine reflects the culture, traditions and even history of each country.  And while preparing this article, I myself learned new things about the history of my country. Throughout its history, Morocco has been a crossroads of civilizations: Berber, Arab-Andalusian, Jewish, European, Ottoman. Pastilla, for example, which is pronounced “bastilla” in Morocco, is a dish very popular especially at weddings and special events . According to Anny Gaul (American historian of food specialist in the Arabic-speaking world): “If you look at the written records and the recipes that we have from Al-Andalus, you find that there were dishes  very similar to…