The tagine is a traditional dish par excellence of Morocco, I must say that magic word spillway perfumes
Maghreb, it is always an invitation to escape to travel. It takes its name from the typical glazed earthenware utensil in which it is slowly cooked over charcoal.
Cooked with a base element (beef, lamb, poultry, or fish), this rustic stew is completed according to your mood or the market, the tagine is a boon for any cook with a little talent and imagination. It can be prepared with all sorts of ingredients, the knack few remaining near always the same.
Each Moroccan cook his recipe variations around a stew of meat or fish with vegetables or even dried fruit .... We must take care to perfume the whole, Spices and herbs are the elements that give the tagine taste it also differentiates an ordinary stew. There tajine every day, economic and modest, but still tasty, and the tagine party, sophisticated and dazzling.
The tagine is a mysterious dish that subtly combines oriental spices, salty and sweet. Coriander, cinnamon, nutmeg, cumin, niora ... gently fall preparations.
But they also need to use their flavor garlic, parsley, lemon and olive oil. The firings at the bittersweet, with dates, apricots, raisins or prunes, roasted almonds or honey are particularly delicious.
The tagine is a simple dish whose success depends mainly on the method of cooking: it must be slow so that meat or fish, vegetables and spices mingle their scents.
It is important that the sauce is the most condensed as possible to enhance the flavors.
The Qur'an prohibits the consumption of alcohol, Moroccans tagines accompany cold drinks: mineral water, fruit juice, sodas ... And do not forget a traditional Moroccan meal can not be concluded without a cup of coffee served in a glass or a delicious sweet tea flavored with fresh mint.
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