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Original name
Almakfoul
It is a sweet and savory tajine whose cover is closed with a kind of paste lute. Hence the name "makfoul" which means "closed".
A classic of the Moroccan cuisine in general and of the city of Fez in particular.rnIt is prepared with lamb or beef, or veal.rnThe meat is cooked with a mixture of local spices ( #Ras el hanout# ) of garlic and olive oil. Traditionally, it is done in a tagine whose edges were welded with a paste lute.rnThe onion and raisins are candied with cinnamon and sugar in a separate pan. At the time of setting up, the meat is arranged in the center of the dish. The sweet preparation is put on it.rnrnMakfoul tagine is a very delicate dish, formerly served on special occasions. It is now less present on Moroccan tables.
| In the local culture | - For special occasions - Endangered |
| Regions | - Marrakesh - Fes, Meknes |
| Spicy | Well spicy |
| How to eat it | - Dipping bread |
| Caloric value | High |
| Temperature | - Hot |
| Vegetarian , Vegan | |
| Allergy | - Contains nuts (example: Almond) |
| Difficulty of preparation | Very difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - 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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