22 Fabulous Moroccan Tagine Recipes

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. ✅ GET THE COMPLETE MOROCCAN TAGINE RECIPES HERE : https://ourbigescape.com/22-fabulous-moroccan-tagine-recipes/ 🔴 Subscribe to Our Big Escape Channel for more videos just like this: https://www.youtube.com/channel/UCui8qQuvNXnj5ssL5Y9nDuA?sub_confirmation=1 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. 👥 Facebook: https://www.facebook.com/World-Recipes/ 👥 Facebook Group: https://www.facebook.com/groups/213884180293551 🐦 Twitter: https://twitter.com/aroadtotravel P Pinterest: https://www.pinterest.com/ourbigescape