customs and traditions of the peoples, Moroccan people foods
Tagine and is word Amazghih (tone prevalent in North Africa) and dealing with a food pot-month traditional dishes in Morocco and Algeria and Tunisia
It is a vessel of pure silt heavy be Adakhalh in ovens to burn completely custom to become a solid and is subject to deal with it
Has been used by the ancient Egyptians also in food or in what is known as Alaustrka
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And shape:
Consists of two parts; rule which is a circular flat next to a little high The cover is a cone-shaped dome, which is placed on the base during cooking.
The rule is designed to use a dish to make when it Cover raise
And the lid can handle with one hand raised to easily add ingredients or spices or broth if necessary.
What distinguishes Moroccan tagine:
While preparing the meat on the fire in tagine attend on low heat for hours, leading to the separation of meat from the bones and the blending flavor of vegetables with meat and broth
Among the most famous dishes:
Famous tagine dishes are fried (chicken and lemon), kofta (Kiryat meat and tomato) and Mrozih (lamb, raisins and almonds).
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Tagine |
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