A friendly dive into a traditional Moroccan tagine with lamb, preserved lemons, and olives, weaving flavor with culture. The chef shares step-by-step guidance plus personal memories and practical tips for home cooks.
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In this episode, the chef presents a traditional Moroccan tjine built around tender lamb, bright preserved lemons, and olives with a warm cultural context. First, the chef sees lamb in a heavy pot, then layers onions, garlic, cumin, ginger, and saffron to awaken aromatics. Next, a slow simmer with tomatoes, apricots, and olives teaches how to balance sweet and savory in low heat. The chef shares a personal anecdote of family life in Marikush and tips like resting the stew overnight for deeper flavor. They finish with fresh cilantro and crusty bread, inviting home cooks to explore the tradition beyond the recipe.
Dining and Cooking