Moroccan kitchen & tea
Tagine and mint tea are the heart of everyday Moroccan cooking. Both are often bought without knowing the key differences – here they are.
Tagine pot, traditional
Best for: daily use
Moroccan mint tea set
Best for: hosting guests
Ras el Hanout spice blend
Best for: tagine & couscous
Cooking Moroccan: the three basics
The tagine is a cooking method, not a pot
The pointed lid returns rising steam to the food – that's why a tagine dish needs hardly any added liquid. If you add too much water, you get soup instead of a braise.
Mint tea is poured, not stirred
The tea is poured into the glasses from a height so that foam forms. That's not just show, it's part of the preparation: the tea gets mixed and aerated.
Spices go in early, not at the end
Ras el Hanout is often sautéed with the onions before the meat or vegetables go in. This lets the ground spices develop their aroma well.
Frequently asked questions
Do I need a special stove for a tagine?
Clay tagines are only conditionally stovetop-safe – the manufacturer's information counts (a diffuser is often needed). For induction, there are versions with a cast-iron base.
Which tea belongs in Moroccan mint tea?
Traditionally green gunpowder tea with fresh nana mint and plenty of sugar.
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