Tagine is the conical clay pot and the dish cooked in it: meat or fish slow-simmered with vegetables, preserved lemon, olives, spices and dried fruit, the cone returning evaporated steam to keep the broth concentrated.
Where to eat it: 3 restaurants across 1 city.
The tagine pot is a North African Berber invention dating to at least the 8th century. Two basic styles dominate Marrakech menus: chicken with preserved lemon and green olives (the Fassi classic), and lamb with prunes, dried apricots and toasted almonds (the wedding-day showpiece). A vegetable tagine khodra rounds out vegetarian-friendly menus. Friday remains the traditional couscous-and-tagine family lunch across Morocco.
Common allergens: Nuts
Tip from the editors. If you don't have preserved lemon, salt-cure a fresh lemon overnight in a jar with 2 tbsp salt and lemon juice; the colour is wrong but the flavour comes close.
Run entirely by women since 1987, Al Fassia in Marrakech's Gueliz cooks the refined Fassi (Fez) repertoire under chef Saida Chab, daily lunch and dinner.
OrderThe slow-cooked lamb tagine with caramelised quince, served with khobz bread.
TipOrder tagines a la carte rather than the set menu; the kitchen's strength is single-dish patience, not coursing.
A converted caravanserai near Bab Doukkala, Marrakech's Le Foundouk has plated Moroccan and Mediterranean tasting menus on its rooftop since 2002.
OrderPigeon pastilla, then the lamb-prune tagine; book the rooftop in clear weather.
TipClosed Wednesdays. The covered rooftop has Atlas views in winter when most other rooms close their open terraces.
Dar Yacout at Bab Doukkala plates a fixed Moroccan tasting in a palace riad of Marrakech's medina; the late King Hassan II kept it as a favourite.
SignatureMoroccan tasting menu, Pigeon pastilla, Couscous royal
Book1 week ahead
TipClosed Mondays. The terrace with Koutoubia view is the upgrade; live Arabo-Andalusian and Gnaoua music.
More cities are in research. Want tagine covered somewhere specific? Tell us where you want to eat.
