A plate of medjool dates, which are sometimes included in Moroccan stew.
Moroccan stew, also called tagine, is a savory dish that typically contains more than a dozen herbs and spices, as well as a wide variety of subtropical vegetables. The word tagine refers to a cone-shaped clay pot in which a Moroccan stew is traditionally boiled. Carnivores often include small strips of lamb, although vegetarians can substitute chickpeas for the lamb for protein. Some varieties also include dried fruit and couscous or rice. Many Moroccan natives like to stir a spoonful of yogurt on their plate before dinner.
Moroccan stew is often seasoned with coriander seeds.
Tajines are the traditional container for cooking and serving Moroccan stew, which is why the stew is often named after this container. These two-piece terracotta dishes typically have a bowl-shaped bottom half that has a depression in the rim and a cone-shaped lid that fits snugly on the bottom. Steam and heat circulate inside the tagine, slowly boiling the contents and allowing all the flavors to mingle. Different types of tagines can be heated over a burning flame or inside an oven. They require very little heat to cook a stew.
Paprika is commonly used to flavor Moroccan stews.
Cooks without access to a tagine can use a slow cooker or large pot to make a Moroccan stew. The only requirements for these containers are that they have a tight-fitting lid and that they can keep a small cushion of air above the food. Moroccan stew needs to be simmered for over an hour in most cases, so those with busy schedules can use a slow cooker instead of a tagine or pot.
Green olives can be used in Moroccan stew.
Spices are one of the most important parts of a Moroccan stew recipe. Not only do they add flavor, but they also tie the flavors of all the other ingredients together. The list of spices that cooks can use is long and varied. Some common ones include cumin, cinnamon, coriander, black pepper, coriander, curry powder, turmeric, turmeric, cardamom, and paprika. Most of these spices are used dried and powdered, although many recipes call for fresh herbs. Cooks can use all of these spices sparingly, or play with just a few, in each batch.
Tagines are commonly used to cook Moroccan stew, which is also known as a tagine.
The vegetables in Moroccan stew are as important and varied as the spices. Yellow onions, hard squashes like pecans and walnuts, and tomatoes are almost always included in a recipe. Green olives, red potatoes, dried fruit and chickpeas, although traditionally used in this dish, are optional.
These vegetables are usually cooked in chicken or vegetable broth with seasonings. Couscous or rice are cooked separately and added when the stew is almost ready. If the cook includes lamb, it is usually cut into small chips and added early in the cooking process. Thus, the meat absorbs much of the flavor of the stew, is well cooked and does not have a strange taste.