Tagine

A tagine is a traditional Berber dish that takes its name from the earthenware pot in which it is cooked and served. Where most stews are cooked in a water-based liquid, the tagine eschews this, instead simply deriving its moisture from its ingredients.

While being cooked this water evaporates and then condenses on the inside of the tagine’s lid. Due to the conical shape of the tagine, the droplets then run down to the edges of the tagine bottom, rather than dripping back on to the meat and vegetables again. This means that the meat cooks as if it were not in a stew, but the liquid infused with rich flavours remains. And, of course, this is a very practical way to cook in regions where water supplies are limited.

This technique has stood the test of time for a reason: the results are delicious. A Moroccan tagine is typically very slow-cooked on charcoals, with sliced meat, poultry or fish thrown together with vegetables or fruit. Nuts, dried fruits and spices - from ginger, to turmeric and saffron - are also common. Sweet and sour combinations that are unfamiliar to some palettes are also popular, such as dishes with lamb, dates and spices. Grab a hunk of bread or a mound of couscous and enjoy this traditional Berber fare.