Preserving lemons is a traditional Moroccan method for prolonging their shelf life and infusing plenty of flavor into dishes.

For this dish, gather two tablespoons olive oil, one chopped large onion, three minced garlic cloves, two teaspoons ground ...

You can easily make one with a shallow skillet and lid, but an unglazed clay tagine is a marvel. Moroccan and Mediterranean food expert Paula Wolfert says that a pot or tagine without any glaze ...

Nargisse Benkabbou’s hearty and fragrant beef tagine with green beans, olives and preserved lemons, that is.

It seems particularly appropriate to make a lemon chicken tagine using preserved lemons and olives. The sort of recipe that ...

For Chickpea Tagine, he took his cues from a classic Moroccan chicken tagine, with one obvious swap, and I couldn’t resist trying it. With its heady combination of ginger, cinnamon, saffron ...

Moroccan food is more than tagine. But our writer discovers that in Morocco, the famous, fragrant stew is everywhere – and for good reason. In partnership with Intrepid Travel, we trek across the ...

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.

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.

Certain game birds, like grouse, snipe or woodcock, aren’t ideal for a tagine, but partridge, pigeon and pheasant work beautifully with slow cooking and spices. It’s also a great way to use up ...