Why Tagine deserves more attention

Tagine rarely gets the international recognition it deserves. The warmly spiced and aromatic complexity is genuine, not simple, and the technique involved in using preserved lemon correctly takes real skill.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. I encountered it first in a riad rooftop dinner in Marrakech and that context helped me understand it properly. Moroccan mint tea is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Tagine is the dish to start with.