I think what draws me to tagine so much and so often is their versatility. Of course there is a very traditional way to make them, but I noticed throughout my travels in Morocco that they are always made with whatever is available, which a few key ingredients that are usually consistent. For example, if you’re making meat in the tagine, there’s almost always preserved lemon.

What You’ll Need:

  • 1/2 fennel bulb

  • 1 medium-sized carrot

  • 1 japanese eggplant (they are smaller)

  • 1 celery stalk

  • Freshly pitted taggiasca olives

  • 1 tomato

  • turmeric

  • curry powder

  • Fresh hot pepper, chopped

  • Fresh parsley

  • cumin seeds

  • Olive oil

  • Salt, qb


If you don’t have a tagine, it’s ok (even though it’s only of my favorite things to cook in)! Use a medium-sized pan with a cover. Cut all your veggies into finger-sized sticks. Arrange them in a teepee and put the olives on top. Turn the flame on low, and generously add your spices to the top. Pour a cup of water over top and olive oil. Cover and let cook for 25-30 minutes. Buon appetito!

Alyssa D'AdamoComment