Although the availability of frozen vegetables at supermarkets is slowly increasing, seasonal cooking is still very much the norm in Morocco. Most Moroccans buy fresh local produce from neighborhood souks and vegetable stands, and then build their menus around current offerings. The tagine recipes below all use vegetables which are available in the winter months; some remain in season well into the spring.
1. Lamb or Beef Tagine with Cardoons
Photo © Christine Benlafquih
Cardoon (khorchouf in Moroccan Arabic) is very popular in Morocco and other countries around the Mediterranean. Here it's key to a tangy, peppery tagine which can be prepared with beef or lamb. See How to Clean Cardoons if you've never worked with this vegetable.
2. Chicken Tagine with Cardoons
Photo © Christine Benlafquih
Cardoons can also be served alongside chicken, but they'll need a blanching first to ensure that they reach the desired buttery-tender state. Ginger, saffron, pepper and preserved lemon lend traditional Moroccan flavor.
3. Lamb or Beef Tagine with Artichokes
Photo © Christine Benlafquih
Artichoke bottoms are paired with beef or lamb in this classic Moroccan tagine. Saffron and ginger are key to the seasoning, while preserved lemon and olives add tangy flavor.
4. Lamb or Beef Tagine with Peas and Artichokes
Photo © Christine Benlafquih
Two winter favorites, peas and artichokes, are perfect complements to each other in this Moroccan-seasoned tagine recipe. You can use frozen artichoke bottoms, but in Morocco most home cooks prep their own. See How to Clean Artichoke Hearts and Bottoms.
5. Lamb Tagine with Peas and Fennel
Photo © Christine Benlafquih
The addition of fennel (bisbas in Moroccan Arabic) adds delicate flavor and subtle contrast to the classic preparation of lamb with peas, saffron and ginger. Beef or goat may be substituted for the lamb.
6. Moroccan Tagine with Peas and Okra
Photo © Christine Benlafquih
This easy Moroccan tagine recipe pairs fresh green peas with okra and tomatoes. Ginger, saffron and olive oil combine with the thickening agents of the okra to form a rich sauce.
7. Chicken and Fennel Tagine
Photo © Christine Benlafquih
Although you may be able to find fennel year-round, it's mostly a winter vegetable. In this classic chicken tagine recipe, it adds subtle anise essence to standard seasoning with ginger, saffron and turmeric. Preserved lemon and olives add traditional flavor.
8. Tagine of Lamb and Fava Beans
Photo © Christine Benlafquih
Moroccans don't bother peeling fava beans before adding them to tagines such as this one. Here, the beans are stewed with lamb (beef or goat meat may be substituted) in a delicious, tangy sauce flavored with ginger and preserved lemons.
9. Tagine of Fava Beans and Artichokes
Photo © Christine Benlafquih
This is essentially the same dish as the preceding recipe, but the addition of artichoke hearts transforms it from a family meal to a company-friendly dish. Serve Moroccan bread for scooping up the meat, vegetables and sauce.
10. Tagine of Chicken with Peas and Potatoes
Photo © Christine Benlafquih
Because vegetables are key players in this dish, the recipe calls for only half a chicken. The recipe also calls for the use of a traditional clay or ceramic tagine. If you don't own one, browse Where to Buy a Tagine to see what's available online.
11. Tagine of Lambs, Peas, Potatoes and Zucchini
Photo © Christine Benlafquih
As this recipe demonstrates, vegetables can be combined in countless ways to make Moroccan tagines. Here, winter peas are stewed with zucchini and potatoes, which are available year-round. Olives and preserved lemon add garnish and flavor. Preparing the dish in a traditional tagine is recommended, but the recipe also includes instructions for cooking in a conventional pot.
12. Tagine of Lamb, Peas and Zucchini
Photo © Christine Benlafquih
This easy tagine recipe pairs peas with zucchini. Ginger, saffron and olive oil combine to form a rich, classic Moroccan sauce.
