Top 10 Moroccan Tagines

Category: Famous Moroccan Recipes

Moroccan cuisine has a rich repertoire of colors and flavors. The rich history and placement of Morocco as a bridge between Africa and Europe add so much sophistication and diversity to every dish. On one table, one will find a wide array of textures, flavors, heritage, and aromas. When one thinks of Moroccan cuisine, Tagine is one of the first things that pop up. The word tagine refers to the conical clay pot, wherein many staple dishes are cooked, and also to the cooking technique since a lot of people nowadays prepare tagine recipes in pressure cookers, heavy pots, or slow cookers. The traditional tagine is designed to trap steam in the cone-like shape lid, which returns the condensed moisture back to the dish. These unique cooking vessels are an internationally renowned tool, famous for preparing meat, poultry, fish, or vegetable meals.  In Morocco, families prepare tagines at least once a week, as most staple tagines feature few ingredients that are affordable and filling to the whole family. However, for special occasions and festivities. Moroccans prepare very elaborate tagines that often feature savory and sweet blends of tastes, with nuts, seeds, or caramelized vegetables or dried fruits on top of tender meat, cornish hens, chicken, or pigeons braised in a flavorful savory sauce. In this article, you will find a selection of the 10 absolute top Moroccan tagines.


This classic dish of beef, topped with dried prunes, is undoubtedly one of the ultimate manifestations of Moroccan cuisine delicacy. It is popular as a traditional offering at holiday gatherings, weddings, special dinners, and other festive occasions. This tagine is so rich and has a splash of aromatic orange blossom water and distinctive spices to transport you to the Moroccan souk. As it is a great representation of a perfect combination of sweet and savory flavors that Moroccan cuisine highly appreciates. The beef is marinated in warm spices with a delicious thick onion gravy. All cooked together until the beef achieves its tender texture. For the sweet part of this recipe, the dried prunes are caramelized with honey and cinnamon and topped with fried almonds and sesame seeds, for a final touch of opulence. Learn how to make this beef and prune tagine and impress your guests with its flavors!


Chicken tagine with caramelized apricots is the chicken version of dried prunes. This meltingly tender tagine is delicately spiced and deliciously warming. The fragrant and heavily spiced sauce, the jammy apricots, and the crunchy almonds are the reasons why this Moroccan dish is a favorite. Dried or fresh fruits are often a successful showcase for sweet and savory Moroccan tagines such as this one. Warm spices highlight the tender texture of the meat complement the sweetness of the dried fruit and infuse the meat with a succulent flavor and aroma. The apricots are caramelized in this recipe; plumped up in the syrup of honey with sugar and cinnamon sticks to produce a delicious sweet dish, then wrapped around the meat along with scattered toasted almonds on top.


Chicken tagine with preserved lemon is another classic dish in Moroccan cuisine. Preserved lemons are a staple Moroccan ingredient that is present in different salads or tagines to add their unique zesty flavor to any dish they grace. It is an easy one-pot meal that tastes incredibly delicious and is easy to make. The chicken is slowly braised with onions and spices and cooked in a thick stew (either in a tagine or a pressure cooker), with preserved lemons and warm spices until it is tender enough to melt in your mouth. The succulent fragrance that comes out once cooked gives off exotic perfumes that will make you and your guests salivate and take a sensory voyage to the lands of Northern Africa.


Fragrant with ginger and saffron, the tagine with artichokes and green peas is a classic and every Moroccan’s childhood favorite. Moroccans are big fans of using seasonal fruits and vegetables in their cooking. Artichokes and fresh peas are at the top of Morocco’s agricultural production during spring; therefore, this recipe is perfect for a chilly spring evening meal. This tagine perfectly brings together different combinations. The artichokes become creamy when cooked, the peas have a sweet pop flavor, and the tender texture of the melting meat adds a heavier component. All swam in a marinade of unexpected flavors and a little lemon for a citrusy touch to underline it all. The result is an incredibly inviting meal that will enrich any table and please all family members. The blend of earthy and light spices adds a bold flavor to the meat and makes a rich sauce. Tasty, spicy, and slightly sweet, this classic tagine of pea and artichoke will delight you.


This list would not fully represent Moroccans’ love for vegetables without the Berber vegetable tagine. A beautiful vegetarian blend of seasonal vegetables cooked in a flavorful Chermoula sauce, a zesty North African marinade made with fresh herbs, garlic, and spices. This tagine is a staple in the Moroccan diet, most families prepare it at home on a weekly basis, it is also abundantly available across Moroccan food restaurants and street stalls. This tagine will get you instantly curious with its distinguished presentation. All the vegetables are carefully arranged in a conical fashion in an artistic yet appetizing manner. Then for an extra kick, some people add purple olives and preserved lemons, both ingredients that add so much depth of flavor with every bite. Make this Berber Vegetable tagine a staple in your diet!


This tagine is considered among the prestigious dishes that Moroccans serve for their special guests. Melt-in-you-mouth lamb and warming Moroccan spices are what give this meat its authentic profile. The incredible flavors of this one-pot dish disguise the simplicity with which it is prepared. Lamb is the perfect meat for a tagine as it has a natural sweetness that perfectly pairs with the spices in the dish. In this recipe, the diced meat is gently dipped in a spiced aromatic sauce that contains cumin, turmeric, and paprika to absorb all flavors, and then cooked until buttery smooth. Whether the lamb tagine is topped with caramelized dry fruits or French-fried, a modern topping for tagines, this tagine never fails to impress.


This classic fish recipe is a special Moroccan favorite that brings a lot of childhood memories. Marinated fish, and an abundance of vegetables like carts, tomatoes, and peppers, are layered in a tagine and seasoned with ginger, saffron, and preserved lemon; typical North African spices. Traditionally, the ingredients are layered in a tagine or deep skillet, then cooked over a fire or on the stove directly. In the north of Morocco, fish stews such as this one are prepared in tagras, round or oval clay casseroles similar to tagines, but without the conical top.


This is a wonderful chicken tagine recipe made once a week and is easy to throw on busy days. The beef is braised first in a spicy sauce as it swims in a versatile bath of light and earthy spices with a touch of saffron to add a musky yet sweet flavor to the golden chicken it graces.  Chickpeas are added to the dish to provide an ideal amount of plant-based protein. Then scattered on top of the chicken once cooked, to pop out its yellow color and have a beautifully bejeweled look. Not to forget the eggplants added to absorb the flavor of the delicious chicken that complements it. They need to be fried until they develop a custard consistency with a meltingly tender texture. The final result is a perfectly balanced taste that takes on a sensuous texture in the diner’s mouth. Enjoy the flavors of this Moroccan beef tagine with eggplants and chickpeas wherever you are!


Meatball Tagine is a staple Moroccan dish that can be found everywhere you go in Morocco. It is sold in fancy restaurants, street food stalls, and souks, weekly markets, as it is prepared almost on a weekly basis in every Moroccan home. The reason behind its wide popularity is how quick and easy it is to throw together, yet yield a delicious and filling dinner or lunch for the whole family. Do not miss out on this flavorful tagine. Ground beef balls are included in a lot of international cuisines, and in the Moroccan kitchen, they are small and flavorful. They are cooked in a thick tomato sauce, until they absorb all the flavors, then lightly seasoned with staple pantry spices. Most families in Morocco would crack an egg or two in the final stages of the tagine and then decorate with parsley for more richness and flavor. Curious to make this Moroccan meatball tagine? Try it today


Mrouzia is an authentic Moroccan dish usually prepared in ‘Eid Al Adha,’ a yearly religious feast. The word Mrouzia refers to the unique mix of more than 20 spices, herbs, and seeds with which the meat is seasoned. In fact, a lot of families prepare the spice mixture from scratch at home, wherein the aromas of the spices fill the imagination with the confit and buttery Mrouzia dish. Mrouzia features a much-appreciated blend of sweet and savory tastes. Initially, Mrouzia was a creative way of using leftovers, especially in the region of Fez, since Moroccans in general don’t like to squander. With time, the unique flavor of this dish gained popularity and became one of the best Moroccan dishes. Mrouzia was also a way of preserving meat in the past. The confit style of cooking allows the meat to stay preserved for as long as two months in massive clay jars since there were no refrigerators. Learn how to make these tagines and more with the “Secrets to the Perfect Tagine” cookbook`