The Tagine it's a typical Moroccan Berber dish of meat or fish stewed with vegetables from Berber cuisine and in particular Moroccan which for some years has become a protagonist on tables all over the world, evolving its traditional recipes to the culinary habits of the countries in which it has landed. The Tajine has received positive reviews globally nutritionists and admirers of taste that for trend turn their attention towards low-fat dishes And diets rich in vegetables embellished by benefits of spices , without having to give up taste.
The name of the dish comes from terracotta pot of which only the use of the article changes. “ The tajine” entirely handmade with traditional artisan methods it has the pride of being completely natural without any toxic material which could compromise the dishes with wear, it is found both in its raw and enamelled and hand-decorated form and is also a beautiful accessory to keep on display in your dining room, they can be found in all sizes based on the number of guests and its capacity varies from a single setting up to eight or more.
Being built entirely in terracotta, during cooking it is advisable to use a flame spreader and the fire must always be very low, it should in fact be remembered that it was created to be fueled by the embers contained in the traditional terracotta stove: the "Majmar"
The best known tajines are mqualli (chicken with lemon and olives), the kefta (meatballs and tomatoes) and the mrouzia (lamb with plums and almonds) but it can be used for any recipe, even for cooking a good chicken Cacciatore with an entirely Italian flavour, there are no rules! Beyond the typical Moroccan recipes in fact it lends itself to a vast variety of recipes , with a single constant cooking method capable of preserving the properties of the food and the authenticity of the flavours. The chef most renowned have not been spared by the ancient charm of the Moroccan pot and to date with their recipes they have given an example of versatility of the ingredients that blend well with the nouvelle cuisine and to experimental cuisine .