Introduction to the Tagine Pot

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Introduction to the Tagine Pot

Moroccan cuisine is famous for it’s delicious stews; the legendary tagines. But what do we mean by tagine, the pot or the dish? What is actually a tagine and how does it work? Is it important to use a traditional tagine pot to make a Moroccan tagine? What’s the difference between a Dutch oven and a tagine pot?

Let's find out!

Also, last time I was in Morocco, I went to a tagine factory, Al Amal Poterie in Rabat, and took lots of pictures. It’s finally time to share them with you! 

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Oven Baked Fish with Chermoula and Preserved Lemon - Moroccan Fish Tagine

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Oven Baked Fish with Chermoula and Preserved Lemon - Moroccan Fish Tagine

Finally a fish recipe on the blog and what a tasty one!

I love this tagine, it’s so fragrant, lemony, vibrant, healthy and super easy to prepare. Get your veggies and your fish, take 3 minutes to make chermoula and let it do the job for you.

Really, chermoula works like a flavour bomb! It is a type of paste or marinade that is very common in North Africa and goes very well with fish, meat, poultry and vegetables. Pretty much with everything savoury.

Today I am sharing a slightly ‘jazzed up’ version of the classic Moroccan fish tagine.

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Beetroot, Goat Cheese and Orange Salad + Candied Walnuts

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Beetroot, Goat Cheese and Orange Salad + Candied Walnuts

Everyone knows goat cheese and beetroot go perfectly together. In London, I have tried at least a dozen versions of the famous goat cheese and beetroot salad and loved all of them.

One day I just thought, why not give a Moroccan twist to this great combination of ingredients? 

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Moroccan 7 Vegetables Couscous

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Moroccan 7 Vegetables Couscous

Couscous is originally a Berber dish and for this reason couscous is served nowadays in all North African countries. In Morocco, we have different types and versions of couscous but if you mention “couscous” in Morocco, people will usually assume that you are referring to the most basic version of the famous dish: the 7 vegetables couscous. 

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The Origins of Moroccan Food

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The Origins of Moroccan Food

One of the main things my blog was missing so far was an introductory post about Moroccan food. I had been thinking about it for a while but I couldn’t get myself to start writing it. If we ignore the fact that occasionally, I can be very lazy, one of the reasons why I hadn’t started it was because I enjoy much more developing, cooking, photographing, testing and tasting recipes than writing historical articles. The other reason, and probably the main one, is because it forced me to face the hard truth: I didn’t know anything about the history of Moroccan food and I wasn’t sure where to start.

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Chicken, Preserved Lemon and Olives Tagine – Chicken Mkalli

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Chicken, Preserved Lemon and Olives Tagine – Chicken Mkalli

It’s simply one of my favourite. Really and not just because I am posting it today. 

A while ago, when I was still a student, every time I would go back home to visit my parents my mum would welcome me with this tagine. I couldn’t possibly leave my home country without having had had this tagine at least once. 

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Pistachio and Orange Cake - Gluten and Dairy Fr

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Pistachio and Orange Cake - Gluten and Dairy Fr

A few months ago some our friends came over for an evening of fun, dance moves and of course… Moroccan food! I was so excited about this dinner, I literally wanted to cook all my favourites dishes until I remembered that one of my friends is on a special gluten and dairy free diet. 

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