The Moroccan tagine is one of the most emblematic dishes of Moroccan cuisine. This dish is a true journey into Morocco’s culinary history, where Berber, Arab and African influences mingle to give rise to a rich and flavorful cuisine.
The tagine is a dish cooked in an earthenware pot, also called “tagine”. This cookware has been used for centuries in Morocco, mainly to cook foods over low heat and thus obtain savory, tender dishes.
The Moroccan tagine is generally prepared with vegetables, meat, spices and dried fruits, such as prunes or apricots. The ingredients are cooked together in the tagine for several hours, allowing all the flavors to blend and develop.
The tagine is a dish that has endured through the ages and across borders. It has become a symbol of Moroccan cuisine worldwide and is often offered in Moroccan restaurants.
