When traveling abroad, the most difficult thing to overcome is food. It’s okay to try foreign food. I’m afraid no one can stand eating it every day. Who gave us a Chinese stomach? However, this time I went to Morocco and I had a different feeling.

Morocco is an Arab country in North Africa. It believes in Islam and has a relatively simple diet. Before departure, I made full mental preparations and brought mustard, hot sauce and some bagged side dishes in case of emergencies.

Unexpectedly, within two days, I would be attracted to the "tagine" that is loved by the locals. I ate it almost every day during my stay in Morocco, and I was fascinated by it without knowing it.

The tagine was originally a cooking vessel, as the uncle held it in his hand. The lid resembled a tall pointed hat. This vessel can keep the flavor of the dishes. Now it is used for cooking.

The name of the dish, such as braised chicken, beef, lamb or seafood, is called chicken tagine, etc. That is, put Moroccan spices and meat into this vessel and simmer for several hours, and then use a cake similar to Xinjiang naan.

Eat it, it's hot and fragrant and delicious in one pot.

It is said that a long time ago, a young man named Alibaba was riding a camel in the Sahara Desert. He noticed that water droplets fell on his head from time to time in the high hat he was wearing. Alibaba wondered where the water droplets came from under the bright sun. Later he remembered that

It wasn't water falling from the sky, it was his own sweat. Alibaba had an idea and took off his hat to cover the cooking pot. The food was cooked without much water, and it tasted better because the moisture in the food had not evaporated.

, but gathered on the top of the hat, and then fell back into the food, and the tagine was invented.

In fact, the principle of tagine pot is very simple. The earliest tagine pots were all clay pots. The lid of the pot was complete and non-porous. There was a certain gap between the lid and the body of the pot for ventilation, which ensured ventilation while reducing water loss. Therefore,

Breathability and impermeability are the core of delicious tagine dishes. In addition, the triangular cone shape allows steam to circulate and rise. Therefore, there is no need to add a lot of water during the cooking process. The water vapor drips evenly on the ingredients, which can preserve the food to the greatest extent.

Authentic and nutritious.

Personally, I think this kind of tagine is good news for lazy people. It doesn’t require any advanced cooking skills. You can just put all the pictures in the pot. So I brought one back from a thousand miles away. I never thought that I would know it after I came back and looked online.

It turns out that they are sold online. Although the style and material are different from those in Morocco, the principle is still the same. Yes, let’s put them on display as handicrafts.

Nowadays, tagine pots are made of various materials, such as clay, cast iron, glass, etc. Some of them pay more attention to performance, and the dishes they make are more mixed and matched, and are cooked according to the preferences of the eater. It is a favorite of everyone in Morocco.

of gourmet food.

This kind of cake is also a favorite of Moroccans. It comes in a variety of flavors. It is always on the table at every meal. It can be eaten as a side dish with soup. I once used it to add mustard and spicy sauce and it is delicious, even if it is cold.

It’s not bad, and it’s very convenient as a staple food to fight hunger.

There are also many barbecue snacks in Morocco, which are more suitable for Chinese tastes. Roast beef sausages, grilled seafood, and open oven roasted chicken are all quite famous.