Collection: Tajine and Plates

Journey to the heart of Morocco through culinary art

Moroccan tagine

In the culinary world, oriental cuisine remains among the best due to the diversity of its menus and its 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 allows to obtain different stews that make gourmets and even non-gourmets crack.

Origin of the tajine

The tagine, this terracotta-based kitchen utensil for preparing meals, has its origins in the Berber environment. The name tagine is also given to dishes cooked in this dish. Cooking in the Moroccan tagine allows you 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 strands of saffron give off a magnificent smell. Add to this 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 tagine perfectly preserves natural flavors

The best Moroccan recipes offer a long gastronomic journey with hand-picked ingredients.

To prepare the tajine stews, various simple Moroccan recipes are presented (seeChoumicha). On a hot coal fire, gas stove or induction hob, the tagine offers a very healthy way of cooking. All cooked foods preserve their flavour, thanks in particular to the steam that accumulates inside the lid. Warning! The usefulness of a heat diffuser should not be overlooked.

Other delights of Moroccan cuisine

Alongside the tagine, other emblematic dishes 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 common specialty during the month of Ramadan;

various Ramadan recipes such as msemen, beghrir, mlaoui, harcha and others;

Moroccan pastries served with mint tea at a friendly event or reception.

Note that couscous can be served in a tagine or in a large terracotta dish for a rustic presentation.

Tajine terracotta first use

Before using it for the first time, it is important to follow a few instructions. First, soak the tagine in cold water for 2 to 3 hours. Let it dry, then coat it with oil and leave it to dry naturally. Low heat is always recommended. It is strongly advised not to wash the tagine in the dishwasher.

Different models of terracotta tagines

Generally the tagine is made with porous or enameled (varnished) terracotta. It is designed in different models and sizes. The largest ones are used to cook food for family meals. It is at the same time the serving dish.

Small and medium models are intended for a smaller number of people.

The mini-tajines from Safi, made of ceramic material with hand coloring, have several uses. They can be decorative objects or simply as plates for an aperitif or breakfast.

The richness of Moroccan gastronomy gives it a significant weight in the culinary art. The tasty tagine, the delicious couscous and the treat of gazelle horns with orange blossom.

In 2010, UNESCO included the Mediterranean diet in the intangible cultural heritage of humanity. Morocco is at the top of the list of gastronomic addresses.