A Tagine is the local name for a cone-shaped clay vessel that is used directly over the coals to cook various meats in different sauces. Cooking a Tagine taught me three things: 1) that I can cook, 2) that cooking is about generosity and love and 3) I could make those recipes much quicker.
Before moving on to the recipe: an ode to this tasty Tagine.
I obviously decided to start here, because it’s my all time favorite dish -- as well as Morocco’s.
The most sophisticated version of Tagine is served as the second course (of many) at Moroccan weddings, a statement credential if ever there was one. This version is dedicated to weddings, and requires hours of slow cooking.
Below, is an everyday version with my speedy twist.