© Louisa Aarrass
By Mlaïd from Annamer, High Atlas, Morocco.
Learn about produce from the High Atlas.
Young Fig Tagine – Takourayte
This tajine makes use of wild foraged young figs, still green and without much developed sugars. The resulting flavor is unlike what you’d expect from a fruity summer fig, and rather more reminiscent of asparagus or artichoke!
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Prep: 15 minutes | Cook: 2 hours | Serves: 4
- Takourayte (young green fruit from the female fig tree)
- Olive oil
- Animal fat (tallow)
- Salt and spices
- Half of a lemon (ideally preserved but fresh also works)
- Wash and cut in half 1 kilogram of takourayte.
- Cover the bottom of a tagine dish in olive oil, and add a small piece of tallow.
- Place the takourayte on top of oil and tallow, and season with salt and spices. Place the lemon on top of takourayte.
- Cover and cook on the stove for two hours or until the figs are cooked all the way through.
- Serve piping hot with bread.
Did You Know?
This dish is not available all year round, but only in the Spring when takourayte are available.
More recipes to try
Zaalouk (Moroccan Eggplant Salad)
Zaalouk is a traditional eggplant salad that can be prepared in hundreds of different ways. It can be eaten as a side dish or as a main dish – with fresh baked Moroccan bread and a drizzle of some olive oil. Make it extra special by sprinkling pomegranate seeds on top when they’re in season.
Almond Ghoriba Cookies
Ghoriba are yummy bite size Moroccan pastries, usually made with nuts, honey and sugar. This recipe uses almonds, the fruit species that occupies the second largest area in Morocco.
High Atlas Bread – Toumirte
Tourmirte is a traditional Moroccan bread characterised by it’s distinctive round and flat shape. It’s a delicious accompaniement to any tagine.
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