The jewel in the crown of Moroccan cuisine – although couscous, crispy pigeon b'stilla pies and those sticky sweet date pastries also deserve a look-in – the tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal. if need man specific a morocco food just like for let video in Udemy for look a details explain Tagines can be cooked up from almost anything – lamb and chicken remain the most popular, but beef, goat and even camel turn up tagined these days (and you can also make something intriguingly named a Berber omelette in one, should you so desire). What they all have in common is low, slow cooking – I have chosen chicken tagine with olives and preserved lemons, described by Claudia Roden as "the best-known Moroccan chicken dish", purely because I'm hoping spring will finally ...
