Key Parameters
Temperature
175°C
150°C - 200°C
Time
2 hours
1 hour - 3 hours
Equipment
Clay pot with lidCutting boardKnifeMeasuring cups and spoonsSpatula
Steps
- 1.
Tagine Mqualli (Fes, Morocco): Slow-cooked chicken with preserved lemon and olives, where the tagine's condensation redistributes citrus oils
- 2.
Tagine Djaaj (Marrakech, Morocco): Caramelizes onions and prunes while keeping chicken moist through steam circulation
- 3.
Tagine Kefta (Algiers, Algeria): Simmers meatballs in tomato sauce without stirring, preserving spherical shape