Casablanca’s take on Morocco’s most iconic dish – and how to make it - Amira Arasteh dives into the magic of tagine. In Casablanca, this culinary staple is reimagined with a cosmopolitan edge – think ...

WELL, USUALLY ALL THE MOROCCAN, MOROCCAN, MOROCCAN, REAL MOROCCAN. WE COOK OUR FOOD IN THE. FISH TAGINE. USUALLY WE START BY MARINATED THE MAHI MAHI FISH LIKE TWO HOURS BEFORE, GET IT READY TO COOK.

Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve. Argan oil is a Moroccan oil from the argan tree. You should be able to find it in specialist food shops.

Serve it spooned over your favourite rice or couscous side dish. Tip: Try this easy tagine with lamb or veal for a different meat option. In a shallow Dutch oven or tagine pot, heat oil over ...

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic. 632 kcal, 50g protein, 46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g ...

It pleases me to find a word with multiple uses — not just meanings. When it relates to food and wine, what a deal. Tagine is ...