Morocco’s Iconic Tagine

Morocco’s Iconic Tagine: A Taste of 14th-Century Mrouzia

Morocco is globally renowned for its cuisine, and nothing is more symbolic than the tagine. The word "tagine" refers not only to the dish itself but to the iconic conical cooking vessel used to make it. This centuries-old cooking method allows steam to condense in the cone and rain back down onto the food, keeping it incredibly moist and cooking it evenly.

Today, we delve into history to recreate Mrouzia, a savory and sweet lamb and prune tagine, based on a specific recipe found in a 14th-century manuscript. This dish connects the food of the medieval Arabic world (Andalusia and Maghreb) directly to the Moroccan cuisine enjoyed today.

The Historical Recipe and Ingredients

The recipe we're using is unique because, unlike many historic texts, the 14th-century source provides specific quantities, making a faithful recreation possible.

Key Ingredients

Meat: 680g (1.5 lbs) of meat (lamb is traditional, but beef or chicken are also used).
Dried Fruit:
- 115g (4 oz) of prunes (historically, these were "cow eyes," or small cherry plums).
- 70g (½ cup) of raisins.
- 45g of dried jujube.
Aromatics: 225g (1 ¾ cup) of diced onion.
Liquid & Sweetener:
- Saffron (2/3 tsp diffused in water).
- 60ml (¼ cup) of fine vinegar (honey vinegar or white wine vinegar).
- 85g (⅓ cup) of sugar or honey (both were popular sweeteners).
Spices:
- 1 ½ tsp of dried mint.
- 1 tsp of Atratib or another spice blend like Raz el Hanout (Morocco’s most famous blend).

The iconic conical vessel is essential for trapping moisture and creating a tender stew.

The Spice Blend & Preparation

Before cooking, the meat is marinated in a blend of spices. While the historic recipe isn't specific about the initial spices, modern tradition suggests a mix to coat the meat:

1 tsp Turmeric
1 tsp Raz el Hanout
1 tsp Ginger
¼ tsp Cinnamon
½ tsp Coriander
½ tsp Black Pepper
Salt and 3 tbsp of water to form a marinade.

Coat the meat and allow it to marinate for about 20 minutes.

Cooking the Mrouzia

Searing the Meat: Heat a tagine or pot over medium-high heat and add olive oil or clarified butter. Transfer the marinated meat and cook for a few minutes, turning it to sear all sides.
Adding Liquid & Simmering: Pour in 3 cups of very hot water, lower the heat to medium, set the lid on, and let it simmer for about 30 minutes.
Adding Onions: Add the finely chopped onion and cook for another 10 minutes with the lid on.
Preparing the Fruit: While the onion cooks, soak the prunes, raisins, and jujubes in hot water for about 10 minutes.
Final Steps: Add the soaked fruit, sugar (or honey), vinegar, and saffron water to the tagine. Bring it back to a simmer for a couple of minutes.
Finishing the Dish: Stir in the Raz el Hanout and dried mint. Reduce the heat to the lowest possible setting and let it cook until the meat is falling apart, which should take about 60 minutes. Occasionally, crack the lid and move things around to prevent sticking, but avoid releasing too much steam.

The historic recipe notes that all ingredients were cooked in one pot, creating a dish where the prunes and fruits integrate thoroughly.

Tasting and Tradition

The resulting Mrouzia is an incredibly tender and sweet dish, filled with complex, warming spices that envelop the palate without being overwhelmingly hot. It shares a flavor profile with medieval European dishes, a direct influence from Arabic cuisine.

The sweet and savory contrast, along with the unbelievably tender, falling-apart meat, makes this tagine a remarkable culinary experience. You can serve the Mrouzia directly from the cooking vessel and garnish with almonds or sesame seeds for color and contrast.