Tagine Moroccan eaters appetite with all flavors

Called Moroccan name tagine on all recipes and traditional dishes known in Moroccan cooking, which is plentiful sings Moroccan women on the use of books or programs devoted to cooking, especially during the month of Ramadan, where raising the slogan "Do not give up tagine" for a whole month, as well as on holidays and especially holiday Adha and any deviation from this rule, such as cooking or cuisine imported light is "diligent" is misplaced, and undesirable.
The secret lies in the thrill of the Moroccan tagine spices used, and the most important Alabzar, ginger, cinnamon, saffron and free, and ghee, and the onions, garlic and parsley are considered key elements to prepare tagine, a feature kitchen Mediterranean countries generally. You can not imagine eating tagine without bread, is his constant companion on the tables, if missed, stop everyone from eating even attend.
Also, this method of cooking is considered very healthy, because it is done by steam, and steam cooking is the best way to cook healthy food as experience has shown that, as the steam makes all the components of the tagine of meat, vegetables and spices are consistent with each other, and give those flavor and taste outstanding to eat, to the degree that it is possible to cook vegetables in the tagine alone without meat, to get Dish delicious, and that he knew the secret of all Moroccans.
The cooking tagine on the stove coal is also the most important means of healthy cooking any adoption lazy way that became some of the restaurants resort to it to bring in customers, because the slow cooking is completely different from cooking in pots "Alaennox" or aluminum on the gas stove, because the food is exposed to " thermal shock "by inspecting all elements of food, while cooking on a charcoal grill maintains the vitamins and proteins found in meat, fish, and vegetables.
The remaining types of tagine many, but the most famous in the opinion of Rahal, is Tagine meat Balbrkoq, and Tagine chicken with olives, has gained fame over when the Europeans because they fall within the list of the food provided in the hotels, plus it is one of the main dishes offered at weddings and concerts Moroccan.