Moroccan tagine... The Moroccan house kitchen is not without pottery made of pottery, no matter how equipped with the latest electric utensils and cooking machines

Trendy. Tagine is an essential ingredient in Moroccan cooking

The traditional, and has no alternative, because it gives the food a distinct flavor that is completely different from the taste of the food prepared in the "Inox" or pressure cooker.

The Moroccans call the tagine all the traditional recipes and dishes known in Moroccan cooking, and many of them sing Moroccan women from the use of books or programs intended for cooking, especially during the month of Ramadan, where the slogan "Never give up the tagine" is raised for a whole month, and any

A departure from this rule, such as cooking imported or light food, is an "inappropriate" effort, and it is not desirable. It is the favorite fish tagine for Moroccans during Ramadan, and housewives master them by cooking them with different types of fish, as it gives many options such as cooking them with potatoes, green peppers and tomatoes, or with onions and raisins, a method that fits most of the chicken or "sagag", as the people of the south call it, or it is stuffed Rice with tomatoes and peas, or sardine tagine with tomatoes and hot pepper, which many people prefer as a basic meal on the breakfast table.

For reference, the tagine for cooking fish differs from its counterpart for meat cooking. The first takes an oval shape, mostly compatible with the size and shape of fish, and the inhabitants of northern Morocco call it “takir”. As for the tagine of meat, it takes a circular shape with either a round or conical cover.
As for the most famous types of tagine with meat, they are many: among them are tagine meat with sweet or apricot plum, boiled and roasted almonds, and tagine meat with artichoke and peas, or carrots, olives and lemon (sour) shrines.