Moroccan cuisine

FRESH FROM NATURE

Moroccan food is diverse, flavorful and colourful. The rich selection of freshly prepared dishes as starters or side dishes to delicious meat and fish dishes and of course vegan menus is great! Not to mention the sweet treats.

That great secret of Moroccan cuisine lies in the abundance of choice freshest products, the unusual blends of spices, the liberal use of herbs and naturally extra virgin olive oils. Splashes of lemon or orange as well as the sweet component of dates, almonds or honey complete the dishes. the The inspiration for enthusiastic cooks are limitless!

COOKING WITH THE TANJINE

This is probably the most important and original way of preparing it Cooking with the tagine, a North African saucepan with a lid. In the tajine, stews, ragouts and meat or fish with vegetables are slowly cooked in their own juice. The secret of the cooking utensil, traditionally made of clay, is the conical lid. As the temperature rises, the steam rises in the lid, condenses there and falls back onto the food. In this way it retains its natural aromas, remains juicy and tasteful.

That Aroma of dishes prepared with the tagine is indescribable. The composition of fresh vegetables, spices and herbs with high-quality olive oil works particularly well when the flavors are harmoniously mixed, savory and sweet, e.g. B. a chicken breast on a mixture of chopped carrots, shallots and some garlic, topped with a very spicy tomato jus (seasoned with Ras el Hanoud, some cinnamon, fresh mint and parsley) is finally refined with dates or honey and a dash lemon juice. Served with delicious puree, the dish is a delicious highlight.

Inspired by the taste discoveries on vacation, I naturally wanted to try this art of cooking at home and so I made myself a nice one Moroccan cookbook* , quality Moroccan spices* and added a tagine.

The classic Moroccan tagine is a round, clay-fired clay pot with a conical lid. There is a hollow handle on the lid, which is filled with cold water when preparing dishes to help condensation inside. Before using a traditional clay pot for the first time, it must be soaked in water overnight, if possible, and then simmered with oil, a little water and other ingredients so that the pores close. the classic tagine* I prefer to use it outside at the barbecue in summer, less often in the oven.

I recommend a selection in different designs, sizes and price ranges here:*

I have one for my kitchen "modern" Tajine"* bought with a smooth base that is well suited for the ceramic hob. The lid is made of white porcelain, the actual pot has a very nice design, so the tagine comes directly from the stove to the table. There are very different models for everyone Claims, some of which I present here:

I can only recommend experimenting with this way of cooking. The result will always positively surprise you and your family. Have fun cooking and enjoying!

Do you enjoy cooking and fancy Moroccan recipes? Write to me, I look forward to it!



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