Journey to the heart of Morocco through the culinary art : The Moroccan tagine
In the culinary world, oriental cuisine remains among the best because of the diversity of its menus and delicious dishes. The succulent recipes, mainly originating from Moroccan gastronomy are, among others, solid references in this universe.
The case of the tagine is not isolated. It makes it possible to obtain various stews which make the gourmands and even the non-gourmets crackle.
Origin of the tagine
The tajine, this terracotta-based kitchen utensil for preparing meals, originated in the Berber environment. The name tagine is also given to the dishes cooked in this dish.
Cooking in the Moroccan tajine makes it possible to obtain economical, fresh, light, inventive and always traditional menus. It is a perfect resonance of spices and colors to envy a rich and tasty gastronomy.
A few filaments of saffron give off a magnificent scent. To this is added a drizzle of edible argan oil at the end of cooking, just before serving. What a delight!
Moroccan Tajine a journey full of flavor
The tajine perfect preservation of natural flavors The best Moroccan recipes offer a long gastronomic journey with handpicked ingredients.
To concoct tagine stews, various simple Moroccan recipes are presented (see Choumicha). On an ember fire, gas stove or induction hob, the tajine offers a method of stewing that is very beneficial to health.
All cooked food preserves its flavor, thanks in particular to the steam that accumulates inside the lid. Caution! The usefulness of a heat diffuser should not be neglected.
Other delights of Moroccan cuisine
Alongside the tagine, other dishes emblematic of traditional Moroccan cuisine are always in the spotlight:
- couscous, this Friday ritual and certain ceremonies made with semolina, meat or chicken and various vegetables;
- Soup (locally called harira) is a frequent specialty during the month of Ramadan;
- various recipes of Ramadan such as msemen, beghrir, mlaoui, harcha and others;
- Moroccan pastries served with mint tea at a social event or reception.
Note that couscous can be served in a tagine or in a large terracotta dish for a rustic presentation.
First use terracotta tagine
Before using for the first time, it is important to follow a few instructions. First, soak the tagine in cold water for 2 to 3 hours. Then dry and coat with oil and leave to dry in nature. A low heat is always recommended.
It is not recommended to wash the tagine in the dishwasher.
Different models of earthenware tagines
Usually the tagine is made with terracotta of porous nature or enamelled (varnished). It is designed in different models and sizes. The largest are used to cook food for family meals. At the same time it is the serving dish.
The small and medium models are intended for a smaller number of people.
The mini tajines from Safi, made of ceramic material and hand-colored, have several uses. They can be a decorative object or simply as plates for aperitif or breakfast.
The richness of the Moroccan gastronomy offers him a weight of size in the culinary art. The tasty tagine, the delicious couscous and the delight of gazelle horns with orange blossom.
In 2010, UNESCO has included the Mediterranean diet in the intangible cultural heritage of humanity. Morocco is one of the top gastronomic addresses.