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Original name
Tajine bchfarjal
Quinces, these fruits whose texture is hard and almost inedible when they are raw, when cooked in the tagine, the fruit becomes soft and reveald the subtlety of its aromas.
In the recipe for quince tagine, the veal or beef (less strong in taste than lamb) is the most used.rnrnThe slightly sweet quince marry beautifully with the salty meat and the cooking sauce (seasoning: ginger-garlic olive-oil).
| In the local culture | - For everyday |
| Season | - Spring |
| Spicy | Moderately spicy |
| How to eat it | - Dipping bread |
| Caloric value | Medium |
| Temperature | - Hot |
| Vegetarian , Vegan | |
| Difficulty of preparation | Average |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Pressure cooker or pot - Tajine |
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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