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 ...

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.

The Moroccan tagines and couscous are wonderful, but chef-owner Wahed Haydouni's bastilla is a culinary tour de force, a mother-and-child reunion of buttery shredded chicken and gently scrambled ...

Ross says: “The sweet, aromatic flavours of this tagine typify Moroccan cooking, as does the use of dates or other dried fruit. Ground ginger is a great spice to have on hand. Lacking the fiery ...

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 ...

Ginger, with its distinctive aroma and versatility, holds a special place in African cuisine, infusing a wide range of dishes ...

When you purchase through links on our site, we may earn an affiliate commission. Dating back centuries, tagine pots are a vessel traditionally used to cook the North African dish of the same name.

Casablanca, Morocco’s largest city, is where you’ll find tagine come into it’s own. The metropolis, with its mix of French colonial influences and Moroccan heritage, is the perfect place to ...