We had a lot of tagines while in Morocco. A lot. I get it. They’re delicious. Tender, full of flavor, and warm goodness. The cool thing about a tagine is that the moisture doesn’t get to escape while it’s cooking. It’s trapped by the lid of the tagine and drips back down into the dish which keeps the meat from getting even the tiniest bit dry. It was the perfect lunch after exploring the Tangier Kasbah.
Restaurant Dar Lidam July 11, 2017