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Original name
Tajine chelhaoui
Berber tagine in its preparation, is not different from a normal Moroccan tagine except the use of goat meat and argan oil.
These two products are the specialty of the production in Berber regions of Morocco (mainly regions of Essaouira and Agadir).Goat meat compared to other meats such as lamb, is a lean meat. It alleviates the tagine. Argan oil brings softness and flavor.
When preparing a Berber tagine, we must be generous with vegetables. Usually, we put: potatoes, carrots, tomatoes, onions, ...
If you travel through southern Morocco, stop at one of the local restaurants. Berber tagine is their specialty.
| In the local culture | - For everyday |
| Regions | - Agadir, Essaouira, Safi |
| Spicy | Well spicy |
| How to eat it | - Dipping bread |
| Caloric value | Medium |
| Temperature | - Hot |
| Difficulty of preparation | Difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Tajine |
Components
Side food
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Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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