الطاجين المغربي الاصيل، ها كيفاش كايصاوبوه فتملالت

n this documentary, we will take you to the Tamalalet region, the outskirts of the city of Marrakesh, where the region is famous for its picturesque nature, where we will meet the young man Ayoub, who will introduce us to the world of traditional Moroccan cooking, where you will learn with him how to cook several types of authentic Moroccan tagines with the touch of the residents of the city of Tamalalt, where Chef Ayoub will ignite… Wood charcoal, placing the tagine pots, and preparing the tagine of local chicken, rabbit, beef, and goat meat, where he explains and shows you how each type is cooked and how long it will take to be ready to eat.
The Moroccan Tajine is one of the most famous traditional dishes in Morocco. It is a round clay pot used to cook food. Moroccan tagines are characterized by their slow, low-heat cooking method, which helps shred the meat and cook the vegetables slowly, thus preserving the flavors and nutrients.

Moroccan tagine can be prepared in many different ways. Different types of meat, chicken, or fish can be used, and a variety of vegetables and spices can be added.

Location on Google map: https://maps.app.goo.gl/m5trBhPBFBApDuQF9

How to prepare traditional Moroccan vegetable dough with local chicken, rabbit, beef, and goat meat in an easy and simplified way for beginners and beginners, at the hand of a professional chef in the Tamllalt region.
The roads to Tamllaltvary depending on the starting point, but you can reach it coming from Casablanca, Ovas or Marrakechau from all regions of Morocco.
Tamllalt is located on the main national road linking Marrakesh and Beni Mellal.
The road to Tamllalt does not take long, considering that most of it is two lanes. Approximately 45 minutes from Marrakesh station.

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Full disclosure:
This trip was completely self-financed.
We paid the travel expenses from our own money.

#food #tajine #chiken #beef

00:00 Intro
00:59 Footage from the documentary
01:30 Location on google Earth
02:19 Ignite wood charcoal
04:16 Tagines on the coals
05:28 How to put onions
06:09 How to add oil
06:41 Spices
08:44 How to put beef and goat meat
09:50 How to put local chicken and rabbit
11:10 Coriander, parsley and Chopped onions
13:12 Round pieces of onions and tomatoes
17:30 Coriander, parsley and lemon pieces
18:50 Dried grapes and prunes
21:47 Mix the spices with the meat over the fire
24:01 How to put carrots in a meat tagine
27:16 How to put potatoes and tips for viewers
28:31 Place the circular onion pieces
31:08 Place tomatoes and coriander on a beef and goat tagine
32:30 How to add peas
32:53 How to add green beans to goat tagine
34:23 The final appearance of the tagine
36:16 Outro

Ingredients and ingredients:

Beef
Goat meat
Rabbit meat
Local chicken
tomatoes.
Onions cut into slices
potatoes
Carrots
dry grape
Dried plum.
Two cloves of garlic.
olive oil.
coriander
parsley
peas
Green beans
saffron
Pepper, cumin and salt as desired.

Note: It is preferable to cook the tagine on embers for a better taste.

Thanks to Chef Ayoub Halwani for his hospitality

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