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Tagine

Name: Tagine
Cuisine: Moroccan
Ingredients: 1 kg lamb shoulder; 1 large, sliced onion; 3, minced garlic cloves; 1, chopped preserved lemon; 100 g green olives; 1 tsp ginger powder; 1 cinnamon stick; a pinch saffron threads; 3 tbsp olive oil; a handful, chopped fresh coriander; 1 cup water

Tagine is a slow-cooked savory stew braised at low temperatures, traditionally prepared in a conical clay pot of the same name. It is a cornerstone of Moroccan cuisine, known for its harmonious blend of spices, tender meat, and fruits or vegetables, reflecting the region's rich culinary heritage.

11 ingredients

savoryspicedearthytangyfragrant

Culinary DNA Preview

Berber70%

Middle Eastern30%

Ingredients

lamb shoulder
1 kg
onion
1 large, sliced
garlic cloves
3, minced
preserved lemon
1, chopped
green olives
100 g
ginger powder
1 tsp
cinnamon stick
1
saffron threads
a pinch
olive oil
3 tbsp
fresh coriander
a handful, chopped
water
1 cup

Method

Steps not available

Origin Story

The tagine cooking method and dish trace back to Berber communities in North Africa, evolving over centuries in Morocco as a practical way to tenderize meats and combine diverse local ingredients using the distinctive earthenware pot.

Culinary DNA

Ingredient ancestry breakdown

Berber70%

ingredients+techniques

Middle Eastern30%

ingredient_origin

Techniques

braising slow cooking sautéing stewing

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