Beef Prune Tagine

Meat in North Africa is most commonly beef, veal or lamb. Due to religious beliefs in the region, some meats are not considered Halal and are therefore seldom ever used. Meat cooking in North Africa is often done by slowly stewing it in some sort of sauce, often accompanied by some vegetables. 

Some countries use more spices in their beef dishes, while others rely on tomato sauce to add flavor. This traditional Moroccan tagine recipe is delicious and easy to prepare. It fuses the sweet and savory taste of beef, sugared prunes, and spices to create a unique flavor.


Leave a comment

All comments are moderated before being published