What Is a Moroccan Tagine?

The tagine is a traditional Moroccan dish and often the first meal travelers encounter when visiting the country. It’s a type of slow-cooked stew prepared in a ceramic or clay pot also called a tagine. However, there’s often some confusion about the term, as it refers both to the dish itself and to the pot in which it’s cooked. After couscous, the tagine is one of Morocco’s most popular and well-known dishes.

Tagine: The Cooking Vessel

The tagine pot is a simple clay cooking vessel that has been used for centuries across different cultures worldwide. Its origins date back to the Neolithic period, and over time, the techniques and materials used to create tagines and other clay cookware have been refined.

In Morocco, there are two main types of tagines: glazed and unglazed. You can also find hand-painted tagines, which are meant for serving rather than cooking. The tagine pot is a versatile and durable cooking tool that has remained largely unchanged throughout the centuries.

How to Make a Tagine

One common misconception about tagines is that there’s only one type of dish. In reality, there are many variations, as tagine refers more to a cooking method than to a specific recipe. A wide variety of dishes—such as stews and slow-cooked meals—can be made in a tagine.

There are four essential components for making a tagine:

1. The tagine pot

2. Spices

3. Vegetables, fruit, and/or meat

4. Water

Tagines are slow-cooked dishes known for their complex flavors and versatility. The simplest versions are made with vegetables, which are layered in a cone shape inside the pot and cooked slowly over charcoal or a gas flame. Tomatoes and spices are often added for flavor, and a small amount of water is used to create steam and prevent burning.

The lid of the tagine pot is typically kept closed during cooking to retain heat and pressure, although the cook may lift it occasionally to check on the progress.

Many types of tagines can be prepared, such as:

• Chicken with preserved lemon and olives

• Beef or lamb with prunes and fried almonds

• Vegetable tagine with seasonal produce

• Fish tagine with peppers and tomatoes

• Meatball tagine with tomato sauce and poached eggs

There are also seasonal specialties, such as lamb with peas and artichokes or beef with eggplants. If you have the chance to try a unique tagine at a home or restaurant, it’s well worth it—you might not get the same dish again during your visit.

The Tagine as a Cooking Vessel

The tagine pot itself is a simple, time-honored cooking tool that has been used for centuries.

Outside of Morocco, cooks and restaurants often serve tagine alongside or over couscous. However, in Morocco, tagine and couscous are considered two separate dishes, cooked and eaten differently.

Tagine is usually eaten with pieces of fresh flatbread, and when shared, diners traditionally eat from their side of the communal dish. If you have a gluten allergy or prefer not to eat carbohydrates, it’s not uncommon to find that forks are unavailable—but don’t hesitate to ask for one if you need it.