La tajine a dish of stewed meat typical of Moroccan cuisine which takes its name from the dish in which it is cooked. The tagine can be prepared in many ways even if in Italy we often think it is only one or a few more. So here are ten ways to make (or eat) the tagine… and let Moroccan cuisine assist you.
Tajine with lamb, plums and almonds toasted, crunchy almonds compared to the morbidity of plums, excellent pairing.
Tajine with chicken and lemons in brine, a very popular dish in Morocco.
Tajine with veal and dates.
Tajine with beef, fennel and peas.
Kefta Tajine, spiced meatballs cooked over low heat in a thick tomato sauce, sometimes even an egg is added.
Tajine with lamb and artichokes and often onions, all three ingredients go together beautifully.
