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Anchovy Tagra: A delicious combination of briny anchovies cooked in chermoula and tomatoes. Tagra refers to the shallow earthenware dish that’s found in the North of Morocco. This can also be prepared in a tagine or a heavy skillet. Here’s how to make it at home: For The Chermoula 5 cloves garlic 3/4 cup fresh cilantro, finely chopped 1T paprika 1T ground cumin 1t dried thyme 1/2 tsp black pepper 1/4c fresh lemon juice 5T @Mina Moroccan olive oil, plus extra for drizzling 1.5t Mina spicy harissa 1T tomato paste Salt, to taste For The Tagra 14 Fresh Anchovies Filets, cleaned 3 Tomatoes, peeled and sliced into rounds 1 lemon slice 2 bay leaves 1 chili pepper Preheat oven to 375 degrees. Make chermoula marinade by combining all ingredients using a mortar & pestle or food processor until it resembles a paste. Adjust for seasoning. Dredge each side of the anchovy filets in the chermoula and set aside. Arrange the tomato slices in the bottom of a tagra or tagine. Top with remaining chermoula marinde and spread evenly over the tomatoes. Place the anchovy fillets in a single layer skin side up in the targa. Top with a drizzle of olive oil, a sprinkle of salt, lemon slice, chili and bay leaves. Cover tightly and bake in a 375 degree oven for 35-40 minutes, until the fish is cooked and the tomatoes are soft. Remove the lid, raise heat to 400 degrees and cook for another 5-10 minutes until bubbling and the tomatoes have started to caramelize. Serve with warm, crunchy bread and enjoy! #moroccanfood #moroccancuisine #tagra #tagine #moroccan #tangier #tetouan #anchovy #Recipe #marocaine #marocain #northafrican #traditionalfood #foodblogger #foodforfoodies #mina #morocco #moroccanblogger #moroccantradition #moroccanvibes #moroccotiktok #moroccantiktok #tangier #tetouan

Anchovy Tagra: A delicious combination of briny anchovies cooked in chermoula and tomatoes. Tagra refers to the shallow earthenware dish that’s found in the North of Morocco. This can also be prepared in a tagine or a heavy skillet. Here’s how to make it at home: For The Chermoula 5 cloves garlic 3/4 cup fresh cilantro, finely chopped 1T paprika 1T ground cumin 1t dried thyme 1/2 tsp black pepper 1/4c fresh lemon juice 5T @Mina Moroccan olive oil, plus extra for drizzling 1.5t Mina spicy harissa 1T tomato paste Salt, to taste For The Tagra 14 Fresh Anchovies Filets, cleaned 3 Tomatoes, peeled and sliced into rounds 1 lemon slice 2 bay leaves 1 chili pepper Preheat oven to 375 degrees. Make chermoula marinade by combining all ingredients using a mortar & pestle or food processor until it resembles a paste. Adjust for seasoning. Dredge each side of the anchovy filets in the chermoula and set aside. Arrange the tomato slices in the bottom of a tagra or tagine. Top with remaining chermoula marinde and spread evenly over the tomatoes. Place the anchovy fillets in a single layer skin side up in the targa. Top with a drizzle of olive oil, a sprinkle of salt, lemon slice, chili and bay leaves. Cover tightly and bake in a 375 degree oven for 35-40 minutes, until the fish is cooked and the tomatoes are soft. Remove the lid, raise heat to 400 degrees and cook for another 5-10 minutes until bubbling and the tomatoes have started to caramelize. Serve with warm, crunchy bread and enjoy! #moroccanfood #moroccancuisine #tagra #tagine #moroccan #tangier #tetouan #anchovy #Recipe #marocaine #marocain #northafrican #traditionalfood #foodblogger #foodforfoodies #mina #morocco #moroccanblogger #moroccantradition #moroccanvibes #moroccotiktok #moroccantiktok #tangier #tetouan

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Add these 3 cities to your Moroccan itinerary! 📍Tangier 📍Chefchaouen 📍Tetouan #travelmorocco #moroccoitinerary #tangier #chefchaouen #tetouan @Visit_morocco_

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