Moroccan tagine One of the popular foods in Morocco, it’s one of the most delicious and delicious foods, which is constantly present in the Moroccan meal and abounds in fortunes, and the tagline is a pot made of pottery, and what distinguishes it is that it can preserve the nutritional values ​​of the items cooked in it, and also give food A distinctive flavor that does not appear in any type of dishes prepared with regular amounts, and the Moroccan tagine is easy to prepare and its ingredients are constantly available, especially since the tagine can be made in more than one way and different ingredients.


Moroccan meat tagine.


  • A kilogram of shredded meat.

  • Onion cut into slices.

  • Two tomatoes.

  • 2 cloves of garlic.

  • Five sheets of bay leaf.

  • Three tablespoons of vegetable oil.-

  •  Five spoons of olive oil.

  •  Two hundred grams of carrots.

  •  A hundred grams of peas.

  •  Two potatoes.-

  •  a cup of finely chopped fresh coriander. 

  •  A teaspoon of ground ginger. 

  • A quarter of a teaspoon of saffron. 

  • Salt, to taste. 

  • The bowl for cooking the tagine.

How to prepare it

  • The meat is washed with cold water until the red blood is eliminated.

  • The aforementioned vegetables are washed on the vegetable cutting board, then the carrots are cut into cubes, the potatoes after peeling them are sliced, and the tomatoes into circular slices as well.

  • Meat pieces are placed in the tagine on a medium heat with a little salt and bay leaf, and water is poured over the meat so that the pieces are slightly covered, cover the tajine, and leave for a quarter of an hour.

  • Add to the tagine each of the onion slices, the potato slices, the tomato slices, the carrot slices, the peas, the vegetable oil, the olive oil, the ginger, the saffron, the garlic, the chopped coriander, and a little water, and leave the tagine for two hours.

  • Serve the tagine as it is on the dining pot.