Meat and Fennel Tajine
If you were sitting in our family salon right now, I would serve you this. The anise-like flavor of fennel bulbs pairs beautifully with the rich, savory broth of a slow-cooked beef or lamb tajine. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Beef or Lamb
- Fennel bulbs
- Onions
- Ginger
- Turmeric
- Preserved lemon
- Green olives
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Cook the meat with onions and spices until nearly tender.
Clean and quarter the fennel bulbs.
Add the fennel to the pot and simmer until soft.
Add preserved lemon and olives in the final 10 minutes.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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