Tagine is the traditional dish par excellence in Morocco. It must be said that this magic word is
evacuating the perfumes of Maghreb. It holds its name well from the typical utensil in earth,
surmounted by a conical lid, terracotta sometimes varnished.
A tajine or tagine (طاجين in Arabic) is a preparation of Amazigh origin.
Tagine is a cooking, cooking and serving utensil
Tajine is a mysterious dish that subtly combines spices, with a mixture (specifically Moroccan) of salty and sweet.
Tajine is a simple dish whose success depends essentially on the method of cooking: it must
be slow so that meats or fish, vegetables and spices intermingle their perfumes.
There are two methods to prepare a tajine dish:
A) Fast method: put the meat, a little water, oil, vegetables and spices in the tagine. Then put on low heat.
B) Slow method: heat the empty tagine. Add the oil and reheat. Then add the ognions and sweat them.
Add the meat or poultry and spices and then put the vegetables on. Wet and cook.
Cooked with a basic element (beef, lamb, poultry or fish)
Tajine unglazed healthy and gives delicious dish
Possible to cook a tajine on forno gas. But better on charcoal.
Add the olive oil at the end of cooking