Moroccan Tagine Recipes have been cooked in a tagine for centuries. A Tagine is a clay cooking pot and is used for all types of Tagine Recipes. They are one of the oldest forms of a pressure cooker. The Tagine pot takes all of the flavors from the spices and forces into the meat and vegetables.
Traditionally tagine pots are made out of clay. They can be glazed or unglazed. They come in a variety of sizes. There are small cooking tagines that serve 1 or 2 people, medium for 4 and large tagines for 6 or more people.
There are also two different types of pots. One is painted on the outside, and one is plain. Do not cook in the decorated tagines. These are strictly for show.
Moroccan Tagine Recipes – Moroccan cuisine
Moroccan cuisine is influenced by Morocco’s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is usually a mix of Amazigh, Andalusian, and Mediterranean cuisines, with slight European (French and Spanish) and sub-Saharan influences.
Moroccan Tagine Recipes – Ingredients
Morocco produces a large range of Mediterranean fruits, vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine.
Characteristic flavorings include Ras El Hanout: The mixture usually consists of over a dozen spices, in different proportions, including cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.
The staple grain today is wheat, used for bread and couscous, though until the mid-20th century, barley was an important staple, especially in the south. Grapes are mostly eaten fresh, as a dessert; wine consumption is only about 1 liter per capita per year.
The traditional cooking fats are butter and animal fat, though olive oil is now replacing them. Butter is used both fresh, zebeda, and preserved, smen.
Moroccan Tagine Recipes – Flavorings
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients—like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes—are home-grown, and are being exported.
Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. Twenty-seven spices are combined for the famous Moroccan spice mixture.
Moroccan Tagine Recipes – How to Use a Tagine Pot
For clay pots, you should always season or prime it, to begin with. This will strengthen the clay from cracking and it can help remove some of the natural clay taste.
- First, soak the lid and the base of the tagine in water for a minimum of 2 hours.
- Drain the water and air dry the lid and base.
- If it is an unglazed tagine, rub the entire pot (interior and exterior) of the lid and base with olive oil.
- Put the pieces into a cold oven and turn the heat to 300F for 2 hours.
- Turn off the oven, and leave the pot and lid to cool.
- Once cooled wash the top and base by hand, and coat the interior again with olive oil before storing or using.
Moroccan Tagine Recipes – Moroccan Chicken Is A Versatile Meal
Chicken Tagine from Morocco is probably the most consumed dish in all of North Africa.
The Tagine pot takes all of the flavors from the spices and forces into the meat and vegetables. Many times fruit is also added to the vegetables. There are no recipes as such and each time the same cook prepares it they will probably differ in some ways.
If you do not own a Tagine Dish I would certainly recommend you get one. This meal can be prepared in a skillet or crockpot but the results will not be nearly as good.
22 Fabulous Moroccan Tagine Recipes
1. Moroccan Tagine Recipes – Chicken Tagine with Preserved Lemons and Olives
2. Moroccan Tagine Recipes – Beef Moroccan Tagine With Squash, Sticky Prunes & Chickpeas
3. Moroccan Tagine Recipes – Moroccan Tagine Vegetable Recipes
4. Moroccan Tagine Recipes – Chicken Tagine with Apricots, Figs, and Olives (Tagine Djaj Bzitoun )
5. Moroccan Tagine Recipes – Spiced Lamb Moroccan Tagine
6. Moroccan Tagine Recipes – Apricot Chicken Tagine with Ginger & Mint
7. Moroccan Tagine Recipes – Moroccan Fish Tagine
8. Moroccan Tagine Recipes – Chicken Moroccan Tagine
9. Moroccan Tagine Recipes – Vegetable Moroccan Tagine
10. Moroccan Tagine Recipes – Moroccan Chicken Tagine
11. Moroccan Tagine Recipes – Eggplant Chickpea Moroccan Tagine
12. Moroccan Tagine Recipes – Chicken Tagine with Apricots, Prunes and Preserved Lemon
This version, Chicken Tagine with Apricots, Prunes and Preserved Lemons, is a blend between the two. The addition of the fruit along with a hint of cinnamon and mint adds a little complexity to the standard Chicken Tagine Recipe.
13. Moroccan Tagine Recipes – Lamb Moroccan Tagine
14. Moroccan Tagine Recipes – Saffron Chicken Moroccan Tagine
This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over.
15. Moroccan Tagine Recipes – Easy Moroccan Vegetable Tagine Recipe
16. Moroccan Tagine Recipes – One Pot Moroccan Chicken Tagine
17. Moroccan Tagine Recipes – Moroccan Lamb Tagine
18. Moroccan Tagine Recipes – Moroccan Chicken Tagine
19. Moroccan Tagine Recipes – Classic Moroccan Fish Tagine with Chermoula and Vegetables
Traditionally tagines are cooked over a fire or charcoal in a special brazier, but these days it’s more common to see home cooks using a stove instead.
20. Moroccan Tagine Recipes – Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe
Keeping the vessel covered during cooking traps that moisture, creating the dish's juices. Dried figs, pistachio nuts, and spices add layers of flavor and a mix of textures.
21. Moroccan Tagine Recipes – Vegetable Moroccan Tagine
22. Moroccan Tagine Recipes – Moroccan Tagine with Fish and Rice
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