The Tajine is both the name of the dish and the iconic conical clay pot it is cooked in. It is the backbone of Moroccan home cooking and a staple of every restaurant. The dish is a slow-cooked stew that relies on the pot to trap steam and circulate moisture. The flavor profile is defined by Ras el Hanout and a slow low-heat cooking process. It is traditionally served with rounds of crusty Moroccan bread used to scoop up the sauce.
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Why locals care
The Tajine is both the name of the dish and the iconic conical clay pot it is cooked in. It is the backbone of Moroccan home cooking and a staple of every restaurant. The dish is a slow-cooked stew that relies on the pot to trap steam and circulate moisture. The flavor profile is defined by Ras el Hanout and a slow low-heat cooking process. It is traditionally served with rounds of crusty Moroccan bread used to scoop up the sauce.
Ranked Tajine stops in Casablanca
01
Restaurant Al Mounia
★★★★★
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“Al Mounia serves a classic seven-vegetable couscous in a beautiful garden setting. It is the gold standard for a refined Friday lunch.”
Verdict:La Sqala offers a famous lamb couscous within the ramparts of an 18th-century fortress. The atmosphere is historic and very relaxing. — Old Medina
Verdict:Ksar Mansour presents couscous with great ceremony and is known for exceptionally high-quality lamb. It is a favorite for formal events. — City Center
Verdict:Al-Anbar serves a rustic and intensely flavored Medina-style couscous with no signage. It represents the true soul of the old quarter. — Old Medina