A “tagine” is a traditionally North African, or Moroccan, dish named for the earthenware pot is both cooked and often served in.
Savory stews are prepared in tagines, typically with sliced meat, poultry or fish, complemented by vegetables, fruit, spices, and nuts. Flavorful spices featured in tagine recipes include ginger, cumin, turmeric, cinnamon, and saffron – and paprika and chili within vegetable tagine dishes.
The domed or cone-shaped lid of tajine pots traps steam during the cooking process and returns the condensed liquid to the pot, requiring a minimal amount of water to cook meats and vegetables.
Don’t miss the tagine dishes featured on our dinner menu!
BRAISED CHICKEN TAGINE | Ashley Farm slow-braised chicken | Moroccan preserved lemon | ginger saffron | carcum olive sauce | mushrooms | roasted potatoes | 18
BRAISED LAMB TAGINE | slow-braised New Zealand hind shank | apricot | prunes | chef’s choice side | toasted almond | honey sauce | 22
MARRAKESH COUSCOUS | Ashley’s Farm chicken | trice-steamed couscous | seasonal vegetables | 18
ROYAL COUSCOUS TFAYA | grilled lamb chop | merguez sausage | lamb medallions | trice-steamed couscous | caramelized onion | cinnamon raisin sauce | 21
VEGETARIAN COUSCOUS | trice-steamed couscous | five spice broth | vegetable tagine | 15