Recipes moroccan tagine

This is my very favorite Moroccan food, and it also was the one (aside from organ meat) that I was most skeptical about (I still remain skeptical about any organ meat!).

Beef tajine (or beef tagine) is easy to make in the US due to the abundance of beef at an affordable price, but it’s a bit more expensive in Morocco where the meat of choice is most often mutton.

Then there’s the prunes – to me they scream GRAAAANDMA!! But don’t knock them because in this dish you’ll be dying to grab the last piece! We had this dish at our Moroccan wedding (I’m sure because my husband let them know this was my favorite food!) It’s normally served for special occasions such as weddings.

Don’t let the steps in this dish intimidate you. It’s really quick to put together. Something to keep in mind is that Moroccan food is really a mix of sweet and savory. You might find the ingredients listed to be odd; cinnamon with meat? Honey with meat? But it really does work. Don’t be afraid to add more spices than you think it needs. Remember not all spices are created equal and you may need to add more if yours aren’t entirely fresh.