Delicious Tagine Recipes: Exploring Versatile Moroccan Cooking

Tagine is a North African dish that is cooked in a clay pot with a conical lid. The word tagine refers to both the pot and the food cooked inside it. Tagine recipes usually involve slow-cooking meat, fish, or vegetables in a blend of sweet and savoury flavours. The dish is traditionally cooked over a smouldering charcoal fire, but it can also be cooked in an oven or on a stovetop. Tagines are known for their intense spices, such as ginger, cinnamon, and clove, and often include dried fruit like apricots, prunes, or raisins. While tagine pots are commonly used for cooking, some are designed solely for serving and cannot be placed on a stove.

Meat, vegetables or a combination of the two

Tagine is a Moroccan stew that can be made with meat, vegetables, or a combination of the two. The name "tagine" refers to both the dish and the clay pot it is cooked in, which has a wide base and a conical lid. The unique shape of the tagine pot allows steam to circulate and flavoured condensation to drip back into the stew.

Meat Tagine

Meat tagines typically involve layering aromatics, meat, and vegetables with spices, oil, and water. The meat can be lamb, beef, chicken, or fish, and is usually arranged in the centre of the pot. If using meat on the bone, it is best to place the pieces bone-side-down to reduce the risk of scorching. The meat can be browned first in a separate skillet, though this step is not necessary.

Vegetable Tagine

Vegetable tagines are vegetarian or vegan stews loaded with warm spices. They can be made with any combination of vegetables, such as butternut squash, eggplant, bell peppers, green beans, chickpeas, and tomatoes. The vegetables are typically pan-roasted individually before being added to the stew to enhance their flavour and colour. Vegetable tagines are often served with couscous, flatbreads, or rice.

Combination Tagine

Tagines that combine meat and vegetables typically follow the same preparation methods as meat tagines, with the vegetables added at the beginning of cooking. Common combinations include chicken with sweet potato and carrots, or beef with potatoes and olives.

Chicken, beef or lamb

A tagine is a North African dish, similar to a stew, that can be cooked in a clay pot, slow cooker, or ceramic tagine. It can also be cooked in a Dutch oven or crockpot. The clay cooking vessel is also called a tagine and is often used for cooking and serving. The tagine's design makes the meat tender and moist.

Chicken Tagine

Chicken tagine is a classic North African dish. The chicken is usually cut into pieces and combined with onion, garlic, spices, parsley, and olive oil. It is then cooked over medium heat until done. Potatoes, olives, and preserved lemons are added towards the end, and the dish is cooked until the potatoes are tender.

Beef Tagine

Beef tagine is a popular stew from Morocco with a mix of sweet and savoury flavours. The beef is cut into bite-sized pieces and coated with a spice rub. It is then seared in a pot over medium-high heat until browned. Onion, garlic, ginger, and tomato paste are added, followed by spices, beef broth, and canned tomatoes. The stew is cooked until the beef is tender, and dried fruits and vegetables are added towards the end.

Lamb Tagine

Lamb tagine is an aromatic stew that combines savoury and sweet ingredients. The lamb is combined with salt and left to sit for an hour or up to 24 hours in the refrigerator. The dried apricots are soaked in boiled lamb or chicken stock. The lamb is then browned in a tagine or Dutch oven, and the onions, tomato paste, spices, apricots, and stock are added. The dish is cooked until the lamb is tender. Toasted almonds, herbs, and lemon juice are added before serving.

Fish in a sauce

To make this dish, you will need the following ingredients:

• Firm fish or eel (such as conger eel, swordfish, Dorado, large whole whiting, or sea bass)
• Chermoula marinade
• Bell peppers
• Onion (optional)
• Carrot or celery
• Potatoes
• Salt
• Black pepper
• Turmeric
• Saffron threads
• Tomatoes
• Lemon
• Olive oil

The first step is to make the chermoula marinade by mixing olive oil, garlic, cumin, paprika, coriander, salt, and lemon juice in a small bowl and blending until smooth. You can then coat the fish fillets with the marinade and set them aside to marinate for at least two hours or overnight.

Next, prepare the vegetables by roasting and slicing the peppers, and slicing the onion, carrot or celery, and potatoes. In a tagine or deep skillet, distribute the onion slices across the bottom, and criss-cross the carrot or celery sticks in the center to form a bed for the fish. Mix the potatoes with ginger, salt, pepper, turmeric, and saffron, and arrange them around the perimeter of the tagine. Top the potatoes with tomato slices and the reserved chermoula.

Add the marinated fish and its marinade to the center of the tagine, and arrange the pepper strips on top of the fish. Garnish with lemon slices and olives, and sprinkle with salt and pepper. Cover the tagine and cook over low to medium-low heat for about 1 to 1.5 hours, or until the fish and potatoes are cooked to your liking. If needed, reduce the sauce until it is thick.

This fish tagine can be served directly from the dish it was cooked in, with Moroccan bread or couscous on the side to scoop up all the delicious sauce. It is a flavorful and nutritious dish that is perfect for entertaining guests, as it fills your home with wonderful aromas. Enjoy!

Meatballs

Tagine cooking is a great way to make tasty, highly savoury dishes with minimal work. The pot does all the work for you! The word 'tagine' refers to both the conical-shaped dish and the food cooked inside it. Tagine recipes traditionally come from the Middle East and North Africa and are typically cooked slowly in the oven or on a stovetop.

Now, let's focus on meatballs.

Moroccan Meatball Tagine

A popular Moroccan dish, this tagine features meatballs (kefta mkaouara) cooked in a zesty, homemade tomato sauce. The meatballs are packed with spices and herbs, including paprika, cumin, salt, pepper, onion, parsley, and cilantro. You can also add garlic, turmeric, ginger, and cinnamon for extra flavour.

Here's a step-by-step guide to making this delicious dish:

Step 1: Prepare the Base Layer

Place a layer of cubed or ringed onions in the tagine, along with garlic and cooking oil. Lightly cook for a few minutes.

Step 2: Add Crushed Tomatoes and Spices

In a separate pan, heat a small can of crushed tomatoes. Once the onions become slightly transparent, add the crushed tomatoes and a spice mix of paprika, pepper, and cumin. Mix well, cover, and cook on low heat for 15-20 minutes.

Step 3: Prepare the Meatballs

In a large bowl, mix ground meat (beef, lamb, or a combination) with spices and herbs: coriander, parsley, paprika, pepper, cumin, and salt. Form small meatballs—Moroccan meatballs are usually petite, sometimes as small as marbles.

Step 4: Add Meatballs to the Sauce

Gently place the meatballs into the sauce and use a spoon to cover each one. Cover and cook for about 10 minutes or until the meatballs are cooked to your liking.

Step 5 (Optional): Add Eggs and/or Olives

For an extra touch, crack a couple of eggs on top of the meatballs and cook for a few more minutes. You can also add green pitted olives to heat through before serving.

Garnish with fresh coriander and parsley, and serve hot with fresh or crusty bread.

Spicy Moroccan Meatball Tagine

For a spicy twist, try this Moroccan meatball tagine flavoured with turmeric, nutmeg, cayenne, and ginger in a saffron and garlic broth. Serve it with couscous for an authentic North African dinner.

Here's how to make it:

Step 1: Mix Meatball Ingredients

Combine all meatball ingredients in a large bowl and gently mix until evenly combined. The ingredients include ground beef, turkey, chicken, or lamb; onion; cayenne pepper; cinnamon; black pepper; ginger; breadcrumbs; and cilantro.

Step 2: Roll the Meatballs

Roll the mixture into 1-2 tablespoon-sized meatballs. Place them on a baking sheet or large plate and set aside.

Step 3: Sauté Vegetables

Heat oil in a tagine pot or Dutch oven over medium-high heat. Add onions and garlic, and season with salt. Cook until starting to brown. Then, add turmeric and cinnamon and toast for about 30 seconds.

Step 4: Simmer

Add tomatoes and broth, scraping up any browned bits. Add saffron, apricots, carrots, and butternut squash. Bring to a simmer, then add the meatballs. Cover and reduce the heat to low. Simmer until the meatballs, squash, and carrots are cooked, about 40 minutes.

Step 5: Serve

Taste and adjust seasoning, then serve with couscous or rice, topped with chopped cilantro and lemon or orange wedges.

Moroccan-inspired dishes

Lamb Tagine with Green Olives and Lemon

This recipe skips the traditional step of browning the meat before braising it, giving the lamb a buttery, melt-in-the-mouth texture. The dish is flavoured with ginger, cumin, coriander, olives, and lemon; the broth is delicious served over couscous.

Chicken Tagine with Artichoke Hearts and Peas

This Moroccan stew is full of flavour but without much fat, as the chicken is simmered in a spiced broth. Artichoke hearts add a lovely spring flavour to the dish, which is well-paired with a lemony Grüner Veltliner from Austria.

Root Vegetable and Cauliflower Tagine with Parsley Yoghurt

This vegetarian tagine can be served as a main dish or with lamb or chicken added. It is a great dish for a dinner party as it can be made in advance.

Moroccan Chicken Meatball Tagine

This is a simple, flavour-packed dish. The meatballs are spiced with coriander, parsley, paprika, pepper, cumin, and salt, and cooked in a sauce of crushed tomatoes and spices.

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