Tagine Recipes: Moroccan Tagine Recipes

Like casserole, the word Tagine (or Tajine) is used to refer to both the cooking vessel and the dish itself. A tagine (the vessel) is a heavy ceramic plate made from glazed earthenware covered with a conical lid with the same material. In Morocco, tagines come in different shapes and colours from the urbanite Slaoui tagine to the smoothly glazed Beldi (folk) and the beautifully decorated Sale.

Tagine: How to Cook and Serve Tagine?

Tagines (the food) are basically a sort of stew, a mixture of vegetables, poultry or beef with the addition of fruit at the end. So how do you cook a tagine? Traditionally, you arrange the food and the meat in the middle and you pile the vegetables around it. You then put the lid on and leave to cook slowly over a charcoal stove (called kanoun). Fruit are usually added in dried form to contribute to the overall sweetness of the dish. Tagines also contain salted or preserved lemons, giving them a unique flavour that can’t be replicated using fresh lemons.

The tagine is traditionally served with couscous, rice or bread. When eating, start on the outside with the vegetables, working you way to the meat at the heart of the dish.

Tagine: Tagine Recipes

There are literally dozens of tagines, made with an aromatic blend of herbs and spices. We have grouped our tagine recipes under four main sections: Lamb tagineschicken tagines, fish tagines and vegetables tagines. Each section will present you with numerous recipes, including some classics, for a hearty, flavourful tagine.