Backyard BBQ (1)
Tagine, the Moroccan stew, shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.
At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
We first tried this traditional Berber specialty in a tent at the Auberge Telouet, a restaurant in the High Atlas Mountains of Morocco.
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon.
Does Not Apply