Vegetarian Moroccan Tagine

posted in: Recipes | 0

Food from around the world is so interesting! The flavours are new and the cooking styles are very different from here in North America. My boyfriend went to Morocco a few years ago and bought a traditional clay tagine – think of it like a pre Betty Crocker slow cooker. He has never successfully made a meal in it so I decided to do some research and give it a try for lunch today. I made this┬áVegetarian Stew-like dish and it was super yummy ­čśÇ


  • 1/4 cup grape seed oil (or olive oil)
  • 1.5 onions, sliced into rings
  • 2 large zucchinis, halved and sliced
  • 3 tomatoes, halved and sliced
  • 2 large red skin potatoes, sliced


  • 1 1/2 teaspoons salt
  • 1 teaspoon ginger powder
  • 1 teaspoon shallot powder
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon turmeric powder
  • pinch of saffron threads, crumbled (optional)
  • 1 tablespoon chopped parsley or cilantro, for garnish

Put half of your oil on the bottom of the tagine (you can use a dutch oven or small crock pot too). Chop everything up and layer them, in the above order, into the bottom of the tagine. Before I added the potato layer, I mixed all the spices and coated the potatoes with them (Shake N Bake style, in a plastic bag). The last step is to drizzle the rest of the oil all over the top. Then cover the tagine, place it in the oven, turn the temp to 330 F (do not preheat the oven!) and leave it to cook for about 2 hours. That’s it! Super simple are really tasty. You can put whatever ingredients you have in your fridge into this recipe so it’s great as a way to use items that are on their last days of freshness ­čśë

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