Strictly speaking, tagine is the name for the unique conical cooking pot used in Morocco but it’s become known as the generic name for a gently spiced slow-cooked stew often sweetened with dried fruit or honey. The balance between the sweetness of the fruits or honey and fragrance of the spices is a key element of refined Moroccan cooking and here the mix includes coriander, paprika, allspice, cassia and cardamon. On the side we’ve got a herbed couscous and a delicious Moroccan chilli sauce known as harissa.
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TAGINE SPICES: Coriander, paprika, turmeric, allspice, cassia, cardamon, chilli, ginger, black pepper, long pepper, bay, caraway, cloves, mace, cubeb, rose petal, lavender, saffron
HARISSA SPICES: Paprika, chilli, caraway, coriander, cumin, garlic, mint, sea salt, red pepper flakes, garlic flakes, rose petals
COUSCOUS SEASONING: Mint, coriander, parsley, garlic, onion, sea salt