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Original name
Tajine belkharchouf
Bitterness is an apreciated taste in Moroccan cuisine. It's naturally present in cardoons, a vegetable forgotten in other mediterranean countries where it grows.
The basis of this tajine remains the same : #preserved lemon,# olive oil, garlic and ginger powder. We add peeled rods of cardoons, cut into large pieces. Slow cooking makes the finest pieces of this vegetable (the center of rods of cardoons, near the root) as melting as butter. Absolutely!nnThis dish is the only Moroccan recipe where cardoons are used.
| In the local culture | - For everyday |
| Season | - Winter - 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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