We have had several delicious tagines along the
roadside. these are a traditional Moroccan dish of meat, chicken or fish
with vegetables, all cooked very slowly in a traditional earthenware dish with a
conical top piece. The dish and its top are normally glazed natural
brown earthenware but the more exotic presentational ones are
I had always thought that a tagine, by definition, had
to contain fruit -prunes, apricots or raisins but it seems that these are
optional. The meat is placed in the centre and the sliced vegetable,
potato, carrot, peppers, onions, aubergine, etc are piled on top of the meat
radially to form a cone, under the conical top piece. Spices and copious
quantities of olive oil are added and it is then cooked slowly over a
charcoal brazier for 2 to 3 hours.
We bought a basic tagine pot along the roadside and
Jenny made our first one last night. We didn't have any charcoal so we
cooked it on the gas stove, but it was very good.