Classic Moroccan Meatball Tagine Recipe (2024)

FAQs

What does Moroccan tagine taste like? ›

Tagines balance sweet and spicy, often incorporating raisins, apricots, currants, dates, honey, and cinnamon. This sweetness, for me, makes them far more addicting than a curry (I know - blasphemy for an Indian woman to say!). Tagines are also far less spicy, and thus more appealing to a broader palate.

Put the tagine into a cold oven, then set the temperature to 150C and heat for 2 hours. Turn the oven off and allow the tagine to cool completely.

While stews are definitely the most popular and well-known dish to make in a tagine, it can be used for much more. Rice, couscous, and beans all do fabulously. With the lid off, a tagine could be used as a roasting dish and then be carried straight to the table.

Make the Kefta Meatballs

Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper. Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries—about 3/4-inch in diameter.

What to serve with tagine. Brown white or saffron rice are a staple side for tagine, but it's by no means the only option. Tagine can be enjoyed with bread, couscous, traditional Arabic tomato and cucumber salad, fresh green salad, olives, potato cakes, the options are limitless.

Tajine is a kind of stew cooked in a stew that can be a mixture of meat, poultry or fish, vegetables or fruit and spices and olive oil. Its origin is a mystery. Its etymology would come from the Greek Teganene which means "earthen dish". Since ancient times, pottery has been used to cook food.

Put your tagine pot over low to medium heat and slow cook for a long simmer. Recipes vary, but try to give it around two hours to prepare. If the liquid base has thickened, add more water or broth to keep it light. Serve.

When you cook in a Tagine you get the unique earthy flavor you can't get when you cook in a regular pot or pan. You can put a modern twist on any traditional dish or experiment with your own blend of ingredients.

Cast Iron: A durable cast-iron tagine is a great option for less-experienced cooks, since they don't crack or burn as easily as clay. They cook well over very high heat, too, and can even be thrown in the oven if you run out of space on the stovetop.

The best side dishes to serve with tagine are couscous, flatbreads, roasted vegetables, rice pilaf, chickpea salad, grilled halloumi, butternut squash, yellow rice, fattoush, lemon and herb quinoa, tzatziki, and harissa.

Do you eat tagine with bread? ›

A note – in Morocco, tagines are generally served with bread, couscous being a dish in its own right. Both are, in my opinion, equally good at mopping up any sauce, so you should feel free to do as you please.

Kofta is a type of "meatball" that originates from the Middle East and India. The word kofta comes from the Persian word kūfta, which means "to beat or to grind," which references the ground meat typically used to make kofta recipes.

Tagine is also seasoned with many healthy spices including garlic, saffron, coriander, and ginger – all of which have their own unique health benefits. Overall, lamb tagine is a great meal not only for fitness reasons, but also in general since its ingredients contain cancer-fighting and immune boosting compounds.

First, it refers to a type of North African cookware traditionally made of clay or ceramic. The bottom is a wide, shallow circular dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone.

When we think of Moroccan flavours, we think of an incredible sweet and spicy blend of spices, with irresistible flavour combinations. Some of the most popular Moroccan spices include cardamom, cumin, cloves, cinnamon, nutmeg, mace, allspice, dry ginger, and chili peppers, amongst many others.

The conical lid allows steam to circulate during cooking, which then creates condensation that drips back onto the meat, fish or vegies, keeping food moist. Some tagines are designed for the oven or stovetop, while others are simply used as decorative serving dishes.