Tagine
Morocco's slow-cooked icon: meat and vegetables braised in the conical clay tagine until melting, perfumed with preserved lemon, olives and saffron. Ingredients: lamb or chicken, onion, garlic, ginger, cumin, coriander, cinnamon, saffron, preserved lemon, green olives, cilantro, parsley, olive oil, broth. Recipe: 1) Brown the meat with onion and spices. 2) Add broth, preserved lemon and olives. 3) Cover with the conical lid; simmer low 1.5-2 hours. 4) Reduce the sauce to a glaze. Serve: from the tagine itself with khobz bread for scooping. History: named for its vessel, the tagine is the heart of Moroccan home cooking, with endless versions — chicken with lemon and olives is the classic. Note: couscous is equally iconic in Morocco and belongs in the same collection.