10 Moroccan Tajines You Absolutely Have to Try

What’s up foodies!
Let’s talk about one of Morocco’s most iconic culinary treasures—Tajine (طاجين). If there’s one dish that defines Moroccan home cooking, it’s this. But here’s the twist: “tajine” isn’t just the name of the dish—it’s also the name of the pot it’s cooked in. And oh, what magic happens inside that conical clay vessel.

A Little History from Our Traditional Kitchens…

The tajine dates back centuries, its origins traced to North Africa’s Amazigh (Berber) communities. Its genius lies in its simplicity: a heavy, cone-lidded earthenware pot that allows food to slow-cook gently over a low flame. The result? Rich, aromatic stews where spices, meat, and vegetables melt together in perfect harmony.

More Than a Dish – It’s a Way of Life

In Moroccan homes, tajines aren’t tucked away like fancy cookware. They’re everyday essentials. Every household owns at least two, often more—usually one large enough for family gatherings and a smaller one for daily use. And yes, we use them almost every single day. A well-loved tajine lasts 9 months to a year if used frequently, and eventually the lid may start to crack—that’s how you know it’s been cherished.

Common Misconceptions – Let’s Clear the Air

Here’s a little wisdom from our traditional kitchens:

Tajines are not oven dishes! They go straight onto the stovetop or a charcoal brazier (kanoun), where they cook low and slow.
Tajine ≠ Couscous – These are two different dishes. We never serve tajine with couscous. Couscous is a meal in itself, usually prepared for Friday family gatherings.
Tajine goes with khobz (خبز) – our beloved Moroccan bread, used to scoop up the saucy goodness. No forks needed!

A Dish That Changes with the Seasons

One of the tajine’s beauties is how seasonal and regional it is. What you’ll find in a Fassi tajine (from Fes) is different from a Soussi one (from the Souss region), and winter tajines are heartier than their springtime cousins. It’s a culinary chameleon—changing with the land and the weather.

10 Must-Try Moroccan Tajines (My Personal Favorites)

Ready for a culinary journey? Here are 10 tajines I truly love—each with a little sneak peek at what’s inside:

Lamb with Artichokes and Green Peas (غنمي بالقوق والجلبانة – Ghenmi bel qo9 o jelbana)
Spring perfection. Tender lamb stewed with fresh artichokes and sweet peas in a saffron and preserved lemon broth.
Beef with Caramelized Prunes (لحم بالبرقوق – L7em bel ber9o9)
A celebration dish! Fall-off-the-bone beef paired with sweet prunes, almonds, and a touch of cinnamon. Silky and aromatic.
Chicken with Onions and Raisins (دجاج بالبصلة والزبيب – Djaj bel bslah o zbib)
Slightly sweet, slightly savory. Caramelized onions blend with golden raisins in a turmeric and ginger sauce.
Sardine or Anchovy Tajine in Tomato and Chérmoula (طاجين السردين بالشرمولة)
Street food vibes! Small fish marinated in chermoula (a garlicky green herb mix), layered over tomatoes and olive oil.
Stuffed Calamari Tajine (طاجين الكالمار المحشي)
A seaside specialty. Calamari filled with herby rice and shrimp, simmered in a spiced tomato sauce.
White Fish with Chérmoula and Tomatoes
Think sea bream, corbina, or dorade nestled in zesty chermoula and slow-roasted with ripe tomatoes and green peppers.
Conger Eel Tajine with Vegetables
Not your average fish dish. This rich tajine features chunks of eel with potatoes, carrots, and peppers, gently steamed in a paprika sauce.
Stuffed Peppers with Rice and Minced Meat
Bell peppers filled with seasoned ground beef and rice, slowly cooked until the flavors meld beautifully.
Kefta Tajine with Tomato Sauce and Poached Eggs (كفتة بالطماطم)
Meatballs in a spiced tomato bath, finished with eggs cracked right on top. Served bubbling hot with crusty bread.
Kabab Maghdour (كباب مغدور)
A lesser-known Fassi favorite. Lamb or beef simmered in a saffron-onion sauce until silky and tender.
Liver Tajine in Chérmoula (كبدة مشرملة – Kebda Mchermla)
A rustic delicacy. Liver cubes marinated and stewed with garlic, paprika, cumin, and olive oil. Best enjoyed with mint tea!

Want to Taste the Real Deal?

If you’re curious to go beyond the recipe and dive into the heart of Moroccan cuisine, come join us on one of our food tours or cooking classes! Whether you’re walking through a bustling souk with a local guide, tasting street-side tajines, or learning to cook a family recipe in a traditional kitchen, we’ll show you how real Moroccans make and enjoy tajine every day. It’s hands-on, full of flavor, and an experience you’ll never forget.

A Secret Passed Down Through Generations…

Whether you’re a seasoned foodie or just discovering Moroccan cuisine, tajine is a dish that invites you to slow down, savor, and connect—with the ingredients, with the people, and with tradition.

So, food lovers, which tajine would you try first? Let us know in the comments—or better yet, come experience it with us on a Moroccan Food Tour! We’ll take you straight into the kitchens where the real magic happens.

Until our next culinary journey together… Bessaha! (بالصحة – To your health!)