Table marocaine
Original traditiontagineFès-Meknès

Tajine aux agneau et pruneaux

Une préparation marocaine de tajines et cuisson en terre, originaire de Fès-Meknès, liée au patrimoine andalou-marocain, construite autour de agneau, pruneaux et amandes et cuite avec la logique du tajine en terre.

Étape suivante
Transformez ce plat en étape gourmande, en idée de marché ou en repère pour votre itinéraire.
Table marocaine
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Histoire et saveurs

Rattaché à Fès-Meknès et au patrimoine andalou-marocain, ce plat conserve une mémoire culinaire marocaine faite de patience, de produits de saison et de tables partagées. Son équilibre entre épices, douceur, fumée, céréales ou sauce montre comment la cuisine marocaine transforme le terroir en hospitalité.

Où le découvrir

Tajine aux agneau et pruneaux appartient à la table de Fès-Meknès. Goûtez-le là où vit sa tradition culinaire Andalusian-Moroccan heritage, ou intégrez-le à un itinéraire dans la région.

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