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Original name
Tajine bezzitoune
Given the huge olive production in Morocco, it is not surprising to say that this tagine is a must of tagine in Moroccan cuisine.
The natural bitterness of the olives is balanced by the acidity of the preserved lemon.rnMoreover in this dish, we use only green and red (purple) olives. The black are excluded for their higher bitterness rates.rnrnFor the choice of meat, it is up to everyone: chicken, lamb, veal, beef, rabbit or goat.
| In the local culture | - For everyday |
| 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 |
Components
Side food
-
Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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