Moroccan Summer Tagine Recipes

These tagine recipes aren't too heavy for warm weather dining, and many of them make good use of seasonal summer vegetables. Prepare them conventionally in a pot, or try using a traditional clay or ceramic tagine to experience heightened flavor.

  • 01 of 15

    Tagine of Bottle Gourds (Slaouia)

    Bottle-Gourd-Tagine-3264-x-2176.jpg
    Photo © Christine Benlafquih

    We look forward to the arrival of bottle gourds each summer, as we find them extra delicious in this zesty tagine recipe. While they stew, the bottle gourds absorb the signature flavor of the gingery tomato sauce. If you haven't worked with this vegetable before, be sure to see the photo tutorial of How to Clean and Prep Bottle Gourds.

  • 02 of 15
    lamb-zucchini-1018-x-680.jpg
    Photo © Christine Benlafquih

    If you have a backyard vegetable garden, you likely have an overabundance of zucchini each summer. Try using some in this easy and light tagine recipe. It's fragrant with saffron and ginger, and while you may be inclined to eat with a fork, know that most Moroccans prefer to eat by hand from a communal plate, using pieces of Moroccan bread to scoop everything up.

  • 03 of 15
    Tagine-Onions-and-Tomato-4000-x-3000.jpg
    Photo © Christine Benlafquih
    Surprisingly delicious, this tagine may be served all year round, but we especially enjoy it in the summer, when we tend to shy away from heavier veggies such as potatoes. Cinnamon, saffron and ginger are among the aromatic spices used in to flavor the dish.
  • 04 of 15
    Lamb-Green-Beans-3264-x-2176.jpg
    Photo © Christine Benlafquih

    Although it's likely that you can buy green beans year round, technically they're a summer vegetable. They're quite tasty when stewed with Moroccan spices and meat in this easy tagine recipe. Lemon juice or preserved lemon will add tangy flavor.

    Continue to 5 of 15 below.
  • 05 of 15
    Lamb-and-Cauliflower-3264-x-2176.jpg
    Photo © Christine Benlafquih
    Another light tagine choice, this one features meat stewed until tender with Moroccan spices. Cauliflower is added at the end of the cooking, and allowed to simmer in the sauce to absorb all the good flavors.
  • 06 of 15
    Cabbage-Lamb-Tagine-4000-x-3000.jpg
    Photo © Christine Benlafquih
    The preparation for the this easy tagine recipe is the same as for the cauliflower one above. Tangy, zesty and light, it's perfect to offer as the main course on a hot summer day.
  • 07 of 15
    Eggplant-Tagine-4000-x-3000.jpg
    Photo © Christine Benlafquih
    When cooking this summer tagine, you can opt to serve the dish with pieces of eggplant intact, or mash the cooked eggplant into the sauce.
  • 08 of 15
    Fava-Bean-and-Lamb-3264-x-2176.jpg
    Photo © Christine Benlafquih
    By the time summer hits Casablanca, fava beans are out of season, but they're largely regarded as a summer vegetable elsewhere in the world. Here they're stewed with lamb or beef and hearty quantities of Moroccan herbs and spice. I usually make this in a pressure cooker; if using a traditional tagine, you'll want to parboil the fava beans first.
    Continue to 9 of 15 below.
  • 09 of 15
    Calamari-Tagine-4000-x-3000.jpg
    Photo © Christine Benlafquih
    Calamari is given slow-cooked treatment in this zesty, saucy Moroccan recipe. Although you can use a deep skillet, use a clay tagine if possible as it will lend extra flavor while doubling as a serving dish.
  • 10 of 15

    Mussels in Tomato Sauce

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    Photo © Christine Benlafquih
    The rich tomato sauce base is prepared nearly the same as in the Calamari Tagine (above); the mussels, however, need only brief cooking, particularly if you're using shelled mussel meat. Serve the tagine the traditional way with bread, or spoon the sauce and mussels over rice or pasta.
  • 11 of 15
    Beef-or-Lamb-with-Carrots-4000-x-3000.jpg
    Photo © Christine Benlafquih
    Carrots are light and flavorful in this recipe, which calls for stewing the veggie with ginger, turmeric and a little bit of cinnamon. Harrisa is the perfect condiment for those who like a fiery touch.
  • 12 of 15
    Chicken-fennel-4000-x-3000.jpg
    Photo © Christine Benlafquih

    One of my favorite tagines, this one gets mild anise flavor from fennel bulbs and a tangy, lemony essence from preserved lemon. Saffron, ginger and Ras el Hanout are among the aromatic spices used.

    Continue to 13 of 15 below.
  • 13 of 15
    Chicken-with-Nigella-Seeds-4000-x-2248.jpg
    Photo © Christine Benlafquih

    Another personal favorite, Tagine of Chicken with Nigella Seeds gets light oregano flavor from the black seeds.

  • 14 of 15
    Chicken-onions-tomatoes-and-olives-4000-x-3000.jpg
    Photo © Christine Benlafquih
    You can enjoy this tagine year round, but I find it especially nice when eaten outdoors. Cook it inside to serve in your backyard, or prep it to take and cook on a picnic.
  • 15 of 15
    Baked-Fish-Tagine-3264-x-2176.jpg
    Photo © Christine Benlafquih

    Potatoes can turn a tagine into a heavy meal, but not so in this fish tagine recipe, where they're layered along with tomatoes, onions and roasted peppers. Rich, zesty flavor comes from chermoula, a classic Moroccan marinade.