What cooking methods are typically Moroccan?
The main cooking method in Morocco is the tagine, a clay pot with a cone-shaped cover that is placed on the stove or can be put in the oven. It retains the heat and flavour of the food and acts as a steamer too because of its shape. Grilling food is also very common. What gives Moroccan food it distinct flavour? The wonderful flavours that are so distinct to Moroccan food are derived from the use of olive and argan oil, the spices utilised and the use of dried fruits (such as apricots, raisins, pears and quince) in savoury dishes, which give them that subtle sweetness. Cooking in a tagine, of course, also contributes to its unmistakable flavour. Describe some typical dishes in your restaurant: We have a lot of tagines, which make a great main course. Our Lamb Tagine, for example, is served with artichokes and petit pois (tender pieces of lamb cooked in saffron and fresh coriander sauce), £10.50. We also have a Beef Tagine cooked in saffron parsley sauce served with sweet potatoes and F
