PProvenance
Enter
Provenance · Volume XIX · In progress

The Moroccan Canon

Fifty-one entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
1 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
5 IV
The Method
The foundational techniques the cuisine is built on.
3 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
41 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
1 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
opening VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
opening IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume XIX · contents
Moroccan · V The Canonical Dishes

Tagines & Slow Braises

Seventeen entries

The tagine is both vessel and method: a shallow clay dish fitted with a conical lid that returns condensed steam to the braise below. Four sauce registers — M'qualli, Mhammer, Kdra, and Mchermel — govern the preparation families, and from them the canonical dishes proceed, spring and autumn seasonal forms among them. Regional distinctions across the country's cooking traditions further separate preparations that share a common name.

Tagine: Clay Vessel and Condensation CookingMoroccan tagine techniqueTagine M'qualli — The Saffron and Oil BaseTagine Mhammer — The Red and Butter BaseTagine Kdra — The Clarified Butter and Onion BaseTagine Mchermel — The Chermoula-Based PreparationLamb Tagine with Prunes and AlmondsLamb Tagine with Quince (Safarjal)Lamb Tagine with Artichokes and Preserved LemonLamb Tagine with Preserved Lemon (Naturally Gluten-Free)MoroccoLamb Tagine with ApricotsChicken Tagine with Almonds and HoneyChicken Tagine with Preserved LemonsBeef Tagine with Peas and ArtichokesKefta and Egg Tagine (Tagine Kefta Mkaouara)RfissaMoroccan Regional Tagine Styles: Marrakech, Fès, Essaouira, Rif
V · The Canonical Dishes · 6 of 7Next chapter → Also in this chapter
Moroccan · V The Canonical Dishes

Tagines & Slow Braises

‹ V The Canonical Dishes

The tagine is both vessel and method: a shallow clay dish fitted with a conical lid that returns condensed steam to the braise below. Four sauce registers — M'qualli, Mhammer, Kdra, and Mchermel — govern the preparation families, and from them the canonical dishes proceed, spring and autumn seasonal forms among them. Regional distinctions across the country's cooking traditions further separate preparations that share a common name.

17 entries
Tagine: Clay Vessel and Condensation CookingMoroccan tagine techniqueTagine M'qualli — The Saffron and Oil BaseTagine Mhammer — The Red and Butter BaseTagine Kdra — The Clarified Butter and Onion BaseTagine Mchermel — The Chermoula-Based PreparationLamb Tagine with Prunes and Almonds RecipeLamb Tagine with Quince (Safarjal) RecipeLamb Tagine with Artichokes and Preserved Lemon RecipeLamb Tagine with Preserved Lemon (Naturally Gluten-Free) RecipeMoroccoLamb Tagine with Apricots RecipeChicken Tagine with Almonds and Honey RecipeChicken Tagine with Preserved Lemons RecipeBeef Tagine with Peas and Artichokes RecipeKefta and Egg Tagine (Tagine Kefta Mkaouara) RecipeRfissa RecipeMoroccan Regional Tagine Styles: Marrakech, Fès, Essaouira, Rif

‹ The Canonical Dishes · Contents · The Library