The vegetarian tagine is a delicious and colorful dish that celebrates the richness of Moroccan vegetables and spices. In a traditional clay pot, fresh vegetables are carefully arranged in harmonious layers: carrots, zucchini, potatoes, bell peppers, tomatoes, sweet potatoes, and sometimes even squash for a hint of sweetness. Chickpeas or olives are also added to enrich the dish with additional textures and flavors.

The whole dish is delicately seasoned with typical Moroccan spices: cumin, turmeric, cinnamon, ginger, paprika, and a pinch of saffron to enhance the aromas. Olive oil and a few sprigs of fresh parsley or cilantro are added on top, giving a touch of freshness. The tagine cooks slowly, over low heat, allowing the vegetables to release their juices and the spices to blend, creating a rich and well-seasoned sauce.

Served directly in the traditional dish, the vegetarian tagine is both light and satisfying, perfect for those who want to experience Moroccan cuisine without meat.

The prune tagine is a traditional Moroccan dish, particularly appreciated for its sweet and savory flavors. Typically prepared with lamb or beef, this tagine combines tender meat with prunes, often cooked until they reach a soft, caramelized texture. Roasted almonds are added to provide a crunchy contrast.

The dish is flavored with spices like cinnamon, ginger, saffron, and a touch of honey to enhance the sweetness of the prunes. The tagine is slowly simmered in an earthenware pot, allowing the flavors to blend harmoniously. This dish is often served on special occasions and is accompanied by Moroccan bread, perfect for savoring the rich, creamy sauce.