150 Best Tagine Recipes

Tagines take their name from both the Moroccan dish and the pot in which the food is cooked — typically a large cooking pot with a conical lid. Tagines involve the slow simmering of meats or vegetables in a medley of herbs and spices, resulting in an aromatic combination of taste and texture.

This book offers a comprehensive history of traditional Moroccan tagine cooking, including an extensive “Tagine Know-How” section, as well as the “North African Flavor Footprint” section, which profiles the 20 herbs and spices that combine to give authentic flavor to dishes.

Bring the magic of Morocco into your home kitchen with these delectable and enticing recipes that use ingredients that can be sourced easily and affordably.

Also included are recipes for dips, sauces and souk food (authentic street food of the spice markets), salads and sides, and traditional beverages and sweets, all of which add to the North African taste odyssey.