From that day on, it has remained my favorite Moroccan dish!
One of the reasons I love it so much is because of the meatballs. In America, we also have meatballs, and one of my favorite dishes back home is spaghetti and meatballs. Kefta tajine reminds me of the food I enjoy back home, so it has become one of my go-to meals whenever I feel homesick.
Although food can be very different across cultures, there are still ingredients and flavors that connect one culture to another. This reminds me that even though we come from different backgrounds and have unique traditions, we also share many similarities. While it is important to learn about and celebrate our differences, we should not forget the little things that bring us together.
There are many different styles of Moroccan couscous and tajine, and depending on the style, the preparation can be a little different.
Typically, Moroccan couscous is served with a slow-cooked vegetable and meat stew, which usually includes carrots, zucchini, chickpeas and meat such as lamb or chicken. Couscous itself is a type of tiny pasta made from semolina wheat. It is steamed to give it a light and fluffy texture. The cooking process involves a couscoussier, which is a special two-tiered pot used to steam the couscous while the stew cooks underneath. Some of the spices used in Moroccan couscous include cinnamon, cumin and saffron.
Interestingly, the word tajine refers to both the Moroccan slow-cooked stew and the cone-shaped clay pot used to prepare it! To make tajine, ingredients are placed together in the pot and slowly cooked over low heat.
