Home cooking attempt — Tagine from scratch

I spent an afternoon making Tagine from scratch following a traditional recipe. Getting preserved lemon right was the main challenge — it's not as straightforward as it looks. The richly perfumed result was rewarding once I got it right.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. I served it with orange blossom water drink as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Tagine yourself gives you a new appreciation for what goes into it at a restaurant.