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Tagine is an exotic kind of well-known roast beef in a ceramic pot. It differs in many nuances - cooking time, seasonings and other ingredients.
The dish itself, like a ceramic pot, is called tagine and cooked by Moroccanese: large pieces of meat (pork, veal or poultry), vegetables (tomatoes, potatoes, eggplant, onions), honey and fruits (as seasonings) are put into a pot and stewed at medium temperature for about two and a half hours.
Steamy and flavour dish with a pleasant contrasting taste as a result.
How to do?
1. Come to the Jemaa el-Fnaa square.
2. In local open-air restaurants look for somebody selling exotic dishes in clay pots.