Meat cooked in a tagine is the process of layering aromatics, vegetables, spices, and oil in the flat base of a tagine, and letting the meat get steamed from the conical top of a tagine. In this dish, we cook beef with saffron, ginger, onion, garlic, and white pepper, which is then topped with soft dates in a cinnamon-maple syrup-flavored sauce. The meat is seasoned lightly in a traditional Moroccan/Algerian spice mix called Ras-el-hanout. This sweet and savory dish is finished with sesame seeds, fried almonds, and cilantro.
Vegan options are available with cauliflower, carrots, and chickpeas.
** Allergens: Almonds, Wheat in Couscous (gluten-free option with rice)