5 Tajine Varieties
Ranked From the Best To the Worst

Kefta tagine is a classic Morrocan tagine variety consisting of small meatballs in a homemade tomato sauce, and are prepared in the eponymous conical cooking vessel.

The meatballs are shaped into spheres the size of a cherry tomato, made of ground lamb or beef meat (or a combination of two), and flavored with spices such as paprika, cumin, parsley, coriander, black pepper, and salt, and cooked in a piquant tomato sauce. Sometimes kofta tagine also includes eggs, which are added to the sauce near the end of cooking and cooked until poached.

Kefta tagine is mainly prepared at home and is a communal dish traditionally served straight from the tagine pot, with khobz or some other Moroccan bread used to scoop the tasty stew.Expand

As the name suggests, the star ingredient in this traditional Moroccan dish is chicken, preferably bone-in chicken cuts such as legs, thighs, or drumsticks. Like other tajine dishes, this chicken variety is also prepared in the eponymous conical cooking vessel. The meat is neatly arranged with various vegetables such as onions, carrots, tomatoes, or potatoes, and the whole dish is usually seasoned with cumin, saffron, parsley, or coriander. Typical variations also may include preserved lemons, olives, almonds, or apricots. Chicken tajine is usually served with bread on the side.Expand

Tajine zitoune is a traditional dish made with a combination of chicken pieces, olives, onions, carrots, mushrooms, thyme, bay leaves, lemon juice, and saffron or turmeric. The olives are blanched and dried, while at the same time, the chicken is browned with onions and spices. The meat is cooked in water with vegetables, mushrooms, and olives, and the combination is simmered until tender. Near the end of cooking, flour and lemon juice are mixed in and poured over the chicken. The dish is usually cooked in a tagine, and it is recommended to garnish it with cilantro and serve it hot with saffron rice on the side.Expand

Mrouzia is one of the most loved sweet-and-savory Moroccan dishes, consisting of a tagine with lamb, honey, almonds, raisins, and ras el hanout spices. The dish is traditionally reserved for festivities, celebrations, holidays, and similar large gatherings. This tagine is one of the most popular dishes during the Muslim festival of Eid al-Adha. It is recommended to garnish the dish with a generous sprinkling of sesame seeds.Expand

Lham (lit. meat) lahlou (lit. sweet) is an Algerian dish consisting of pieces of lamb stewed in a sweet syrup with fruit and various spices such as cinnamon and star anise. The dish often employs fruits such as prunes, quince, apples, pears, apricot, and raisins. It is typically reserved for Ramadan, when the dish is used to break the fast. Because it is full of sugar, lham lahlou is excellent for keeping the energy levels up for nightly prayers.Expand