Berber tagine

Original name : Tajine chelhaoui

Where Street food, Homemade
When Lunch, Dinner
Taste Spicy, Salty
Price $ $ $ $
Where
Street food, Homemade
When
Lunch, Dinner
Taste
Spicy, Salty
Price
$ $ $ $
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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.
About this dish
In the local culture - For everyday
Regions - Agadir, Essaouira, Safi
SpicyWell spicy
How to eat it - Dipping bread
Caloric valueMedium
Temperature - Hot
Difficulty of preparationDifficult
How to cook - Tajine
Cooked - Raw - Cooked
Components
  • Goat Meat
  • Argan oil
  • Bell pepper
  • Salt
  • Potato
  • Tomato
  • Pepper (spice)
  • Carrot
  • Pea
  • Garlic
  • Side food

    Homemade bread

    Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!

    Related food

    The guide of gastronomy of Morocco