November 23, 2020
This Thanksgiving is likely to be one of the least traditional for many U.S. families. Instead of gathering in large groups for a traditional turkey…Read This Post
Discover one of the most iconic African cooking methods on a Morocco food tour, and learn to make fabulous tagines during hands-on cooking classes. What is a tagine? The only thing all tagines have in common are that they’re of Berber origin and they’re slow cooked in an unglazed terra cotta or clay pot of the same name. The basic ingredients in tangines are also pretty much the same — the base is usually a meat like lamb or veal, along with fruits or vegetables — but that’s where the similarities end, which you’ll discover during a Morocco cooking vacation. This “stew” dish has a number of incarnations, and not just because nearly every restaurant and street vendor has their own special take on the dish throughout this North African country.
See a recipe for chicken tagine with sweet potatoes.
Herbs and spices play a large role in the flavor of the dishes you will make on our Morocco food tours, and since Moroccan cuisine has been influenced by so many cultures, spices can vary widely. Some are sweet, some are spicy, and others hail from Italian and French cuisine. Generally speaking, coriander and cinnamon are quite popular in Morocco’s national dish, as is saffron and even cinnamon.
While the herbs and spices are integral parts of the the dishes you will make on our Morocco food tours, they need something to flavor. Most tangines will have meat that is braised and slow cooked in a minimal amount of liquid, all thanks to the dish’s top, which keeps moisture in. Some recipes, though, are vegetarian, and the meat can be substituted for legumes like chickpeas.
Speaking of vegetables, nearly all tagines have them, whether it’s a meat dish or a vegetarian one. Onions and lemons are popular accoutrements, and it’s rare to find a tagine without an onion.
But what won’t you find in a traditional tagine? Couscous for one. During our Morocco food tours, couscous belongs as a separate dish. Once the tagine is done cooking, then you’re free to pour it on top of the couscous and dive into this flavorful creation!
Hungry yet? USA Today once declared Morocco’s tagines as one of the top foods worth traveling for, and considering the incredible array of flavors and dishes, it’s not hard to see why.
Check out another chicken tagine recipe here.
By Liz Hall
Other dinner dish blog posts
France (Burgundy): Boeuf Bourguignon
Greece: Hare Stifado
Italy (Sicily): Marsala Wine
Italy (Veneto): Risotto
Greece: Ladolemono Sauce
Italy (Lucca): Tortelli Lucchese
Italy (Puglia): Ran-Away Fish Soup