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how to cook tagine Moroccan

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1/4 container Private Hold additional virgin olive oil, more for some other time
2 medium yellow onions, stripped and slashed
8– 10 garlic cloves, stripped and slashed
2 expansive carrots, stripped and slashed
2 expansive chestnut potatoes, stripped and cubed
2 expansive chestnut potatoes, stripped and cubed
1 tbsp Harissa zest mix and 1 tsp ground coriander
1 tsp ground cinnamon and 1/2 tsp ground turmeric
2 glasses canned entire stripped tomatoes
1/2 glass loading hacked dried apricot
1 quart low-sodium vegetable juices (or juices of your decision)
2 glasses cooked chickpeas,1 lemon and Bunch crisp parsley leaves

Nutritional information

165 Kcal
14.9 g
8.4 g

how to cook tagine Moroccan

  • 1
  • Medium




One of the most popular Moroccan cuisines is Moroccan Tajine, which is one of the most delicious foods, in addition with couscous, is constantly present on the Moroccan trip and restaurants and is very popular. The Tajine is a pot made of pottery.

It is distinguished by its ability to preserve the nutritional values of the cooked items. A distinctive flavor does not appear in any type of dishes prepared by regular presentations, and the Moroccan delicatessen is easy to prepare and its quantities are constantly available, especially since it can be served in more than one way and different quantities.

The Tajine is one of the most important and fundamental pottery in every Moroccan house. It consists of two parts, a base in the shape of a concave plate and a conical lid that allows the steam to condense during cooking.

Tajines in Moroccan food are moderate cooked stews braised at low temperatures, bringing about delicate meat with fragrant vegetables and sauce. They are customarily cooked in the tajine pot, whose spread has a handle like arrangement at its top to encourage expulsion.

While stewing, the spread can be lifted off without the guide of a glove, empowering the cook to investigate the principle fixings, include vegetables, move things around, or include extra braising fluid. A Taste of Morocco Food Tour is a perfect method to figure out how to make a tajine direct.

Tajine or tagine is a sort of family dish found in the North African foods of Morocco, which is named after the exceptional pot in which it is cooked. The customary tajine pot is shaped totally of a substantial dirt which is now and then painted or coated.

It comprises of two sections; a base unit which is level and roundabout with low sides, and a substantial cone or vault formed spread that rests inside the base amid cooking. The spread is intended to advance the arrival of all buildup to the base. With the spread expelled, the base can be taken to the table for serving.

Most tagines include moderate stewing of more affordable meats. For instance, the perfect cuts of sheep are the neck, shoulder or shank cooked until it is tumbling off the bone.

Not many Moroccan tajines require beginning sautéing; if there is to dark colored it is perpetually done after the sheep has been stewed and the substance has progressed toward becoming spread delicate and exceptionally damp.

So as to achieve this, the cooking fluid must contain some fat, which might be skimmed off later.

Moroccan tajines regularly join sheep or chicken with a mixture of fixings or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with new or safeguarded lemons, with or without nectar, with or without a multifaceted nature of flavors.

Conventional flavors that are utilized to season tajines incorporate ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, just as the well known zest mix Ras el hanout.

Some celebrated tajine dishes are mqualli or emshmel (both are pairings of chicken, olives and citrus organic products, however readiness techniques vary), kefta (meatballs in an egg and tomato sauce), and mrouzia (sheep, raisins and almonds).

Different elements for a tajine incorporate any item that braises well: fish, quail, pigeon, meat, root vegetables, vegetables, even golden and aga wood.

Current formulas in the West incorporate pot cooks, ossobuco, sheep shanks and turkey legs. Seasonings can be customary Moroccan flavors, French, Italian or fit to the dish.

Morocco, maybe feeling strain to get up to speed with Europe, is starting to utilize the effective weight cooker to make tajines. As of late, European makers have made tajines with overwhelming solid metal bottoms that can be terminated on a stovetop at high warmth. This grants carmelizing meat and vegetables before cooking.

While the comparative Dutch broiler and Sac spell (sach) (a cast iron pot with a tight spread) braises most productively in the broiler, the tajine braises best on the stovetop.

Tajine producers, who need to stay faithful to the first cooking techniques yet spare time, can even now cook with pans and goulashes, however place them over gas versus a moderate flame. Notwithstanding how you make tajine, you should make it with affection and care as this will guarantee a delectable outcome.

Likewise, remember that it is hard to make tajines for huge gatherings since they don’t contain substantially more than sauce. Accordingly, a tajine is better arranged for your family or a personal social affair of companions.

Tajines are a flavorful supper in the event that you appreciate fascinating fixings or recipes like sheep or chicken marinated in olive oil and garlic. (On the off chance that you are veggie lover, you can demand your tajine to be made without meat amid your Moroccan voyages).

Meats are in every case first sautéed and afterward decorated with mixes of marinades including saffron, cumin, pulverized red pepper, crisp coriander, parsley, chickpeas, and almonds. To be lively with the dishes, Moroccans here and there include prunes, ginger, or hard bubbled eggs. The standard dish will dependably incorporate chicken, olives and salted lemons.

A few traps to get your tajine like those of Moroccan moms incorporate utilizing cooking margarine (you can substitute for olive oil) and vast amounts of cleaved onions.

Warm the onions until they achieve their gentlest express; this will help the tajine sauce taste creamier. Including a bit of nectar is another mystery.

A few contrasts in how tajines differ between locales incorporate subtleties of what flavors, fats, and occasional produce are utilized. Despite where your fixings originate from, one likeness all through Morocco is that upon planning, the tajine is ordinarily eating with couscous or thick wedges of newly made hot bread used to gather up the meat and vegetables.


When you buy the tajine for the first time, soak it into the water, wash it and leave it completely dry, and then put the grease, the oil of the canals or the best use of olive oil, and the onion cut small pieces, and constantly move the oil and fat on the whole Tajin and extinguish the fire and let it cool with the mixture that exists in it

Every time the oil is greased, and when it is saturated with grease when the oven has a stove, turn the oven over, and repeat the process for a full week.

In the summer, when the heat is very hot, put it under the sun when we remove it from the oven and of course when it has all the oil.

Then be ready and eat will be the best in this way and when cooking should be the fire is quiet and the Tajine wet with water and use the piece of iron over the fire.

For more flavors and to protect the ingredients from adhesion during cooking, put the sticks of parsley, parsley or onion circles in the bottom of the tajine and then cut the pieces of meat and vegetables.

During cooking, if you need to add water or broth, it should be hot.


The Tajine has many health benefits because cooking is done by steam and is usually done on charcoal and slowly. This protects it from being directly exposed to heat. Food loses most of its nutrients and has retained its popularity as a synonym for food safety.

References and Resources







Mastermind the Base Layer

When prepared, tagines are very simple to utilize. The initial step of making a tagine formula is to put a layer of cut onions over the base of the tagine, making a bed for the rest of the fixings. The bed of onions will keep the meat from adhering to the base and consuming.

Different formulas may call for cleaved onions to be dissipated in the tagine, or maybe celery or carrots will be confused to make a bed for delicate fixings, similar to the case in a ​​fish tagine. Little bamboo sticks can likewise be utilized.


Include the Garlic

Next comes the garlic. You can utilize a garlic press, yet you can likewise simply hack the garlic or, on the off chance that you like, leave the cloves entirety. By including the garlic with fixings at the base, you are guaranteed that it will completely cook and merge with the sauce.


Include Olive Oil

Sufficient oil is the establishment of a rich sauce in a tagine, so don’t be reluctant to utilize everything called for in a formula. Most tagine formulas indicate 1/4 to 1/3 container oil. On the off chance that you do diminish the oil, realize that you will finish up with less sauce or a watery sauce.

For this specific formula, the oil can be included whenever while amassing the tagine. Numerous Moroccan cooks will utilize a blend of olive oil and vegetable oil, either in light of the fact that the olive oil is additional virgin and contributes heaps of flavor in lesser amount, or as an issue of thriftiness, as vegetable oil costs less.


Organize the Meat in the Center

Meat, poultry, or fish is typically masterminded in the focal point of the tagine. In case you’re utilizing meat on the bone, place the pieces bone-side-down to reduce​ the danger of searing the meat.

For this formula, organize the meat into a hill in the inside so you can include heaps of vegetables around the border. Now and then you’ll experience formulas which direct you to dark colored the meat first, which is truly a bit much.

On the off chance that you do choose to dark colored the meat, be that as it may, it’s best done in a different skillet since an earth or artistic tagine ought not be utilized over high warmth.


Blend the Moroccan Spices

In spite of the fact that not completely essential, joining your Moroccan flavors before utilizing them allows for all the more even dispersion of flavoring.

This formula calls for blending salt, pepper, ginger, paprika, cumin, turmeric, saffron, and a little cayenne pepper in a little bowl.

You can likewise blend the flavors in an extensive bowl and hurl the vegetables and meat in the flavors to coat everything equally before adding to the tagine.

On the other hand, you can sprinkle the flavors each one in turn straightforwardly into the amassed tagine. There’s no set in stone way—it involves inclination.


Season the Meat and Onions

Disseminate a portion of the flavor blend over the meat and onions. You can utilize something like 2/3 of the blend at this progression, focusing the flavoring on the onions so the flavors will merge with the oil and fluids to make a rich, delightful sauce. The held flavors will be utilized to season the vegetables.


Orchestrate the Vegetables and Season

When utilizing a tagine, the vegetables are generally included at the earliest reference point of cooking alongside the meat. A few formulas call for layering the vegetables around the meat, poultry, or fish, however in a Berber style tagine they’re orchestrated in a cone shaped design.

Albeit testing, endeavor to get them to stand upstanding, as it makes a stunning introduction. When you’ve included the vegetables, season them with the remainder of your zest blend.


Embellishment the Tagine

Presently you can spruce up the tagine with shading and flavor by including strips or cuts of ringer pepper, saved lemon, olives, and a herb bunch of parsley and cilantro. A jalapeno or bean stew pepper is discretionary.


Add Water to the Tagine

The last step before you place the tagine on the stove is to add water (sometimes stock or broth is used instead). Pour it carefully into the tagine near the side so that you don’t wash away any of the spices.

Be aware that you should not add a hot liquid to a cold tagine, and vice versa, as thermal shock can crack a clay or ceramic tagine.

If a recipe doesn’t specify the amount of water to add, follow the general rule of thumb of 2 to 2 1/2 cups water for a large lamb or beef tagine with vegetables (half that amount of water for chicken due to shorter cooking time), and 1 to 1 1/4 cups water for a small lamb or beef tagine with vegetables (half that amount for chicken)


Cook the Tagine

To abstain from splitting or breaking a mud or clay tagine, ensure it sits over the warmth source and not legitimately on it (utilize a diffuser on the off chance that you have an electric stove or level cooktop).

Spot the tagine over low to medium-low warmth and be persistent while the tagine gradually achieves a stew.

Tagines can likewise be cooked outside over coals. In Morocco, you may discover extraordinary tagine braziers, yet the tagine may likewise be put on the rack of a barbecue or over a little flame on the ground (use rocks to keep the tagine over the blazes.) These strategies are somewhat trickier to keep up satisfactorily low temperature and require more consideration than stovetop cooking.

Once a tagine achieves a stew (it can take up to a half hour if there is a great deal of fluid), it very well may be left generally undisturbed to gradually stew. Lessen the warmth somewhat if the tagine is stewing quickly; preferably, you need a moderate or medium stew.

A meat tagine could require around 3 hours of stewing; chicken may require just a large portion of that time while sheep can take an hour longer


Check the Liquid Level

Check the dimension of the cooking fluids after around 2 hours. On the off chance that the fluid has officially decreased to a sauce-like consistency, you should include more water (around 1/4 container) since the meat needs one more hour of cooking.

In the event that there is as yet abundant fluid, you don’t have to include any water for the most recent hour of cooking.

Just close the top and disregard it. On the off chance that this much fluid remained when the meat was almost cooked, in any case, you should need to prop the top open with a spoon to take into account a snappier decrease.


Serve the Tagine

Tagines twofold as serving dishes which help hold the sustenance warm on the table. Be cautioned, however—it’s best​ to permit the tagine to cool for 10 or 15 minutes before diving in or there will be scorched fingers and tongues!

Moroccan convention is to assemble around and eat mutually from the tagine, utilizing bits of Moroccan bread to scoop and sop up the sauce, vegetables, and meat.


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