Morocco’s national dish
Tagines in all kinds must have been our main dish during our journey in Morocco. Learn how to prepare a quick, tasty one-pot Moroccan tagine.
Traditionally a tagine is prepared in a clay or ceramic pot which is closed with a cone-shaped cover. We have seen Moroccans use this pot for everything, even fried egg. If you don’t have a tagine pot on hand, don’t worry! This Moroccan favorite can quickly prepare in a stewpot. You can best compare it with a slowly simmered, succulent stew.
A perfect mix between savory and sweet highlights, this dish was actually one of our Moroccan favorites!
Of course, there is no way we can compete with the finesse of the true Moroccan cuisine, but we find this recipe a great alternative.
1 diced onion
1 tablespoon grated ginger
1 minced garlic glove
2 teaspoons ground cumin
1/1 teaspoon cinnamon
1 tablespoon harissa
1/2 tablespoon honey
1 small cucumber
Begin preparing the Tagine
- Start by cutting the veggies into cubes
- Heat large pot with oil and sautee onions for 5 minutes
- Add garlic, cummin, and ginger. Stir for a couple of minutes to relase the flavors.
- Now it’s time to mix the other ingrediants. Add one cup of water as well as honey, butternut, chickpeas, carrots, ptatoes, preserved lemons almonds and apricots
- Cover and let simmer for about 25 minutes until carrots, and butternut squash are tender
- Garnish with corriander and some almonds
- Cut tomatoes and cucumber into cubes
- Slice fresh mint
- Add mint to veggies, cover with native olive oil
- Spice with salt and pepper
More Moroccan recipes
We have to admit: we were a little surprised to find a slice of what seemed like “cooked lemon” admits our tagine. A little skeptical, we tried it and were surprised by the texture and gentle, yet refreshing taste. Preserved lemons are super easy to prepare, but we promise you they will make any good Moroccan dish an extraordinary one!