The Moroccan tagine, a culinary treasure !

In the streets of Marrakech, terracotta dishes exude the sweet smoke of a stewed stew: the tagine. These dishes with their singular shapes tell the story of the medina and testify to an ancestral savoir-vivre…

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.

On the mythical Jemaa El Fna Square, the golden light at the end of the day heralds a delightful spectacle, that of the artisans of the stewed stew. Everywhere, terracotta dishes exude their smoke and aroma.

Both robust and light, spicy and sweet, rustic and refined, the tagine reflects the soul of the ochre city and its inhabitants. 

The Tagine, which bears both the name of the container and the content, is traditionally placed on the fire. Fire is the final touch to this cooking ritual. It brings to the preparation its unique taste, a taste for that matter.

A Moroccan proverb says that a man in a hurry is already dead. Faithful to this adage, Marrakech and its smothered gastronomy are a praise to the slowness!

The Tajine is an essential part of Moroccan cuisine that you will enjoy at the restaurant of the Jardins de la Médina.