Monday, November 14, 2011

Dinning Out to Moroccan Restaurant

The Moroccan cuisine is among the best in the Arab World.
They use no chili peppers but saffron and other herbs to spice up their dishes. Some of their dishes are influenced by the Spanish and Italian cuisine. Among the most famous and popular Moroccan dishes are cous- cous, the pastilla, a pigeon meat pie and, of course, the traditional tagine or tajin.

Tagines, a dinstinct clay pottery used widely in North Africa, are traditionally used by Moroccan nomads and serve as small portable ovens.
Tagines, consisted of a circular base-plate, rather shallow, used for both cooking and serving the food with a conical clay lid which seals with the base to maintain heat and humidity during the cooking.  
The conical shape of the lid helps the vapour to recirculate and retain the spices in the food. The lid top extend to form a handle on top, which remains relatively cool to be handled.

I've learnt about tajin last week-end when we dinned out to a very nice and romantic Moroccan restaurant.

The entrance was very impressive, the interior spacious and bright, the walls decorated with colorful Moroccan style tiles and nice light fixtures hanging on the roof.

As a starter, we've been served a selection of Moroccan salads,  that wasn’t close to our expectation despite the looks of it.

The bread buns were warm, fluffy and delicious.
We elected to taste the traditional Moroccan tajin and ordered  Chicken Tajin with vegetables for me, that turned out to be very tasty , soft and juicy.

The famous Fez Tagin (Lamb with prunes, almonds and sesame seeds and boield egg slices) was favoured by my husband . 

We complemented with a dish of traditional Moroccan sweets.

On the way out, we have been impressed by a set of old Moroccan cookware made of alpaca displayed at the exit.

Aren't they art masterpieces?

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