Travel Reference
In-Depth Information
Top 10 variations on
a tajine
!
Lamb, prune and
roast almonds
The sliced almonds add
crunch to the sticky consis-
tency of the prunes.
@
Lamb, onions and
almonds
This savoury lamb tajine is a
great favourite.
#
Lamb and dates
Served at Le Tanjia
(see
p65)
and widely used in
French cuisine.
$
Lamb and pear
The pear all but melts to
the consistency of a purée.
Served at La Maison Arabe
(see p46).
A belly dancer entertains at dinner time
*
Mint tea
The ubiquitous green tea
with mint is invariably served
with vast quantities of sugar. The
technique of pouring is almost as
crucial as the drink itself; the
long, curved teapot spouts allow
the tea to be poured theatrically,
the liquid gracefully arcing into
the small glasses.
(
Set meals
%
Veal and green
peas
The added saffron and ginger
give this tajine a very special
taste.
^
Beef with fennel
and peas
The chefs at La Maison Arabe
(see p46)
make good use of
beef in this extremely tasty
tajine.
&
Kefta tajine
In cheaper restaurants, set
meals consist of a starter (soup
or a salad), a main dish and a
dessert (fruit or crème caramel).
The more expensive restaurants
serve a seemingly limitless
succession of courses with more
food than you could possibly eat.
Indulge in it at least once for a
true Marrakech experience.
)
Entertainment
These are small balls of
spicy minced meat that are
slow-cooked in a rich tomato
sauce, with an egg occa-
sionally added.
*
Fish
Apart from Dar Moha
(see
p71),
you will find the best,
freshest fish tajines in
Essaouira.
(
Lamb and
artichokes
Strong-flavoured lamb works
beautifully with caramelised
onions and artichokes.
Some restaurants combine
dining with entertainment, such
as belly dancing or perfor-
mances by Gnawa musicians. Es
Saadi
(see p111)
and Chez Ali
take kitsch to extremes, with
acrobats and even snake
charmers displaying their antics.
)
Veal and quince
Those who like a mixture
of sweet and sour should try
this popular tajine.
51
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