The best tajines are prepared with meat. There is even dishes that are prepared exclusively with meat as the roasted lamb "Choua" or the "Tanjia".
| The meat in Morocco is one of the most appreciated food by locals. The preferred meat is lamb (called "Ghenmi" in Morocco). However, all other meats are used: beef (begri), veal (laajal), goat (Maazi), rabbit (knia), camel meat (Jemli). Note that Moroccan cuisine does not use pork (you cannot find it in popular shops) given its religious prohibition.