Tagines are actually cone-shaped cooking pot. This is undeniably the favourite dish of the Moroccans and you will find it everywhere from roadside eateries to high-end resorts. It’s a casserole of meat and vegetables soaked up in spices, sometimes olives and fruits are also added as toppings and are always served with bread. Also try kefta variety, in which beef cubes are rolled into balls, and prepared with onion sauce and topped with an egg or two.
Tanija is another dish which derives its name from the container in which it’s made. Large lumps of beef and several spices are packed in a pot which is topped which is sealed with a lid (as in Dum Biryani). And then the pot is placed on the cinder and is left there for hours to cook.
The Morocco’s typical dish has barbaric roots and is almost a millennium old. It’s the favorite festive pastime where semolina grain is relentlessly rolled before being steamed. At the point, when the grains are stout and fleecy, its served heaped high with meat and vegetables, and dry fruits. It's generally made on Fridays, and for weddings, funerals and in the month of Ramadan.
Courtesy - Travelze