הטאג'ין המרוקאי האותנטי - הדרך המסורתית להכין אותו

The Moroccan Tajine is one of the most famous traditional dishes in Morocco. It is a round clay pot used to cook food. Moroccan tagines are characterized by their slow, low-heat cooking method, which helps shred the meat and cook the vegetables slowly, thus preserving the flavors and nutrients.

Moroccan tagine can be prepared in many different ways. Different types of meat, chicken, or fish can be used, and a variety of vegetables and spices can be added.

How to prepare traditional Moroccan vegetable dough with local chicken, rabbit, beef, and goat meat in an easy and simplified way for beginners and beginners, at the hand of a professional chef in the Tamllalt region.

The roads to Tamllaltvary depending on the starting point, but you can reach it coming from Casablanca, Ovas or Marrakechau from all regions of Morocco.

Tamllalt is located on the main national road linking Marrakesh and Beni Mellal.

The road to Tamllalt does not take long, considering that most of it is two lanes. Approximately 45 minutes from Marrakesh station.

Full disclosure:

This trip was completely self-financed.

We paid the travel expenses from our own money.

00:00 Intro

00:59 Footage from the documentary

01:30 Location on google Earth

02:19 Ignite wood charcoal

04:16 Tagines on the coals

05:28 How to put onions

06:09 How to add oil

06:41 Spices

08:44 How to put beef and goat meat

09:50 How to put local chicken and rabbit

11:10 Coriander, parsley and Chopped onions

13:12 Round pieces of onions and to