Moroccan table
Regional varianttagineOriental

Tagine with lamb and dates

Tagine with lamb and dates is a Moroccan clay tagine shaped around lamb and dates; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

Next move
Turn this dish into a food-led stop, market idea, or itinerary constraint.
Moroccan table
+ Add to itinerary📍 MapNearby discovery needs a mapped location. This entry has no confirmed location.
More ▾
Story and taste

In Oriental, dishes like Tagine with lamb and dates carry the memory of markets, family ovens and seasonal judgement. The combination of lamb and dates shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Where to experience this

Tagine with lamb and dates belongs to the Oriental table. Taste it where its Atlantic coastal kitchen tradition lives, or fold it into an itinerary through the region.

See Oriental on the mapBrowse places in Oriental
Itinerary

Chefchaouen and Casablanca: imperial-city depth from Tangier

18 days · Tangier → Casablanca
Food-led itinerary
Itinerary

Tafraoute and Casablanca: imperial-city depth from Tangier

15 days · Tangier → Casablanca
Food-led itinerary
Itinerary

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

18 days · Tangier → Casablanca
Food-led itinerary
Connected recipes
Recipe

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Kitchen method
Recipe

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Kitchen method
Recipe

Moroccan Lamb Tagine with Dates

This easy Moroccan tagine features meat cooked until tender with saffron, ginger, and pepper, which is then topped with soft dates in a cinnamon-flavored syrup. Sesame seeds and fried almonds are traditional garnishes, and Moroccan bread is served alongside for scooping everything up.Medjool dates are recommended for this dish, but other firm, chewy dates can be used. Ras el hanout (a Moroccan spice blend) and white pepper are optional seasonings. You can make this recipe in a pressure cooker, a conventional pot, or a traditional ceramic or clay tagine. The cooking times will vary depending on which method you use.

2 pounds 3 ounces tender lamb, or beef, cut into 2- or 3-inch pieces, 2 medium onions, grated, 3 cloves garlic, pressed or finely chopped, 1 teaspoon salt, 1 teaspoon ground ginger…
Kitchen method
Recipe

Easy Lamb Tagine

This easy Moroccan lamb tagine is a great recipe for using up storecupboard spices – cumin, ginger, coriander and cinnamon. It’s low in calories too.

400g lamb leg steaks, 2 tbsp olive oil, 1 onion, 2 garlic cloves, 2 tsp ground coriander…
Kitchen method