Lamb Tagine with apricots

Apricots are just one of a number of fruits that can be added to Moroccan tagines, alone or in combination. Raisins, dates, prunes, pears and quinces are examples of some others. These tagines fruit generally call for more budget-stretching meat vegetable tagines and for this reason that many families reserve for special occasions or when entertaining.

The lamb or beef Tagine with apricots recipe easy uses the classic Moroccan seasoning of Saffron, ginger, pepper and cinnamon. You can choose to prepare it in a pressure cooker, conventional or clay pot or ceramic tagine. Although the recipe calls for lamb or beef, goat meat is more popular in some regions of Morocco.

Photo Christine Benlafquih

Bottle Gourd Tagine

Among the summer vegetables now showing up at Moroccan souks are bottle gourds, called slaoui (singular: slaouia). In traditional Moroccan cooking, the bottle gourds are peeled and the spongy interior is discarded, leaving only the outer flesh which can be simmered until tender without falling apart.

Bottle gourd have a very mild flavor, similar to zucchini, but they absorb the zesty seasoning in this easy Tagine of Slaouia recipe. Although the photo shows the finished dish in a tagine, I actually prepared it in a pressure cooker and used a heated tagine as my serving dish. How to Clean and Prepare Bottle Gourd shows the prep work involved in cleaning this vegetable.

Also try Moroccan Slaouia Salad.

Photo ? Christine Benlafquih

Tagine of chicken with tomatoes and honey

Most of the Moroccan tomato sauces are zesty, but Tagine of chicken with tomatoes and honey sauce is gently flavoured with saffron, cinnamon and honey. It may seem an unusual combination, but it is surprisingly tasty and satisfying.

Although most tagines is eaten with Moroccan bread to dig around, this particular dish might work well as an entrée served with a fork, alone or over a bed of rice.

Photo Christine Benlafquih