Tagines of Morocco!

Morocco is one of my favorite countries. It lingers on my mind weekly.  One way to embrace the culture of a country and bring its “flavor” back home, is to integrate the cuisine into your lifestyle! Because our meal in Morocco was such a highlight for our family, I immediately tried to duplicate the dishes back home.  

IMG_4088 I bought and borrowed cookbooks and best of all, I bought a tagine! A tagine is a North African casserole dish that has two pieces – a bottom “bowl” and a conical shaped lid. Historically, the bottom also had the purpose of a serving dish, which came in handy for nomads. IMG_2572

These can be found at popular kitchen stores. I think I bought my first one at Sur La Table or Kitchen Collection and my second one at Williams Sonoma. Tagines are so easy to use. The food cooks quickly and everything is tender, juicy, flavorful, and healthy! images 3The meat falls off the bone. It seems like a combination of the effects of a pressure cooker and a crock pot. You can use it stove-top or in the oven. They can crack because they are made of clay or ceramic so you have to watch out for this. Ras-al-hanout is a mixture of spices that I mix up on my own and bottle in a cute spice jar to keep handy.


  • cardamom,
  • cumin,
  • clove,
  • cinnamon,
  • nutmeg,
  • mace,
  • allspice,
  • dry ginger,
  • chili peppers,
  • coriander seed,
  • peppercorn,
  • sweet and hot paprika,
  • fenugreek,
  • dry turmeric.
  • (there are various combinations of the ingredients above)Unknown-1 3

Recommended cookbooks:

“The Food of Morocco” by Paula Wolfert

“Tagines & Couscous: Delicious Recipes for Moroccan one-pot cooking” by Ghillie BasanUnknown 2

www. blog.williams-sonoma.com/lamb-tagine-with-olives-preserved-lemon-and-couscous/Unknown-2 2

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