Tagines are a Maghrebi meal served in a circular ceramic dish with a conical shaped top. This is a typical meal found in Morocco and other parts of North Africa. It can include meat, fish, or just vegetables with a variety of different spices and is traditionally eaten with hands and Moroccan bread.
Some restaurants spice up their recipes by adding dates, other fruits, exotic spices, or ginger. One of the intriguing aspects of traveling Morocco is trying the various recipes of tagine across the country and seeing how they differ by region.
The history of tagines can be traced back to the rule of Harun al-Rashid, the fifth Abbasid Caliph. Some history and concepts related to the tagine can also be found in the written Arabic works title One Thousand and One Nights.
Round Moroccan Bread (Khobz)
This round bread is a staple of Morocco and usually eaten for breakfast; dipped in olive oil and may be accompanied with olives and some hot tea. It is also eaten with lunch or dinner, an addition to a tagine meal, etc. Bread in Morocco is usually cheap and costs only 1 to 2 dirhams and can be found at most local shops. In Taghazout the bread is baked at a local bakery and distributed across the city shops early in the morning (see photo below).
Moroccan Mint Tea
Moroccan mint tea is another staple of Morocco. It is usually served in a tea pot with green or black tea, fresh mint, hot water, and a plethora of sugar.
Some people pour the tea from a height of 6 to 12 inches from the cup to properly mix the tea, mint, and sugar together. If you want to impress your Moroccan friends see how high you can pour your tea without spilling it. =)
BBQ’d Street Sardines
You can find barbequed street sardines in many places around Morocco. They usually have a fine layer of oil and salt on the outside which makes the skin layer crispy while the inside is very soft and moist. This is a delicious and affordable snack that can be had while traveling.
Olives of Morocco
Morocco is also famous for it’s agriculture and olive production. Olives are abundant in Morocco and are often served before meals, put into dishes such as the tagine, or eaten as a snack.