Morocco: Land of the tagine !
The word tagine comes from the clay dish with a conic shaped lid used in North Africa to cook the tasty Moroccan dish. These dishes are a mix of meat or fish, raz-el-hanout and other sweet and savoury flavours like prunes, dates, raisins, preserved lemons or olives, choose whatever takes your fancy!
It’s difficult to know exactly where these delicious dishes come from originally, as they can be found throughout North Africa probably due to the nomadic traditions in these regions. Use whatever you can lay your hands on, be it meat, fruit, or spices together with a large handful of conviviality and there you have the perfect recipe for a tagine! Each cook has at 2 tagine dishes: one for cooking in and another more decoractive one for serving.
This paste is easy to use even for beginners! It’s made from olive oil and a mix of perfectly dosed spices that have been carefully selected (15 spices including: coriander, cumin, ginger, niora spice and turmeric) and will add an exotic taste to your home-made tagines. Its warm notes are perfect in stews and are traditionally used for festive dishes in North African cuisine.
|Shelf life||3 years|
|Ingredient||Tagine spices powder (26% including coriander, cumin, ginger, spice Niora, turmeric and spices 10), sunflower oil, onion, garlic, vinegar, olive oil, lemon, salt.|
|Native country||Recette marocaine|