Moroccan table
Regional varianttagineFès-Meknès

Tagine with veal and eggplant

Tagine with veal and eggplant is a Moroccan clay tagine shaped around veal and eggplant; 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 Fès-Meknès, dishes like Tagine with veal and eggplant carry the memory of markets, family ovens and seasonal judgement. The combination of veal and eggplant 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 veal and eggplant belongs to the Fès-Meknès table. Taste it where its Jewish Moroccan kitchen tradition lives, or fold it into an itinerary through the region.

See Fès-Meknès on the mapBrowse places in Fès-Meknès
Itinerary

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 days · Tangier → Agadir
Food-led itinerary
Itinerary

Souks and coastal kitchens from Tangier to Agadir

13 days · Tangier → Agadir
Food-led itinerary
Itinerary

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 days · Tangier → Agadir
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

Aubergine Eggplant and Chickpea Tagine

a tagine is a moroccan casserole dish used to maximize flavour. if you don't have a tagine a normal casserole dish works just fine. goes well over brown rice.

olive oil, onions, celery ribs, leek, garlic cloves…
Kitchen method
Recipe

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.

1 tbsp ground coriander, 2 tsp ground turmeric, 1 tbsp ground cinnamon, 3 tbsp olive oil, 1 red onion, finely chopped…
Kitchen method