A few months ago we went to have dinner at Ksar Essaoussan in Marrakech. It’s a riad that has been remade into a restaurant, and unlike many riads here, has no rooms for guests – it’s purely somewhere to just enjoy a good meal. Just finding it was an exercise – and we’re quite familiar with the winding streets of the old medina. Thankfully each night a man in a red cape is posted on Bab L’kssour to show guests just how to get to the restaurant.
The ambiance was incredibly nice and the food really well done. We had a variety of salads and tajines presented. But, the shining star was a lamb and fig tajine. The figs were sweet, falling apart and perfectly mixed with the more savory sauce of the tajine. I’ve made a similar tajine with prunes and beef with apricots – but never with figs.
The first job was to find figs. They’re readily sold here dried and are inexpensive. But there’s two kinds, a more local variety and Turkish figs. I wanted the Turkish kind because they’re bigger and I like the flavor better. Once they were secured it was off to the kitchen. One hint on using dry figs, you’ll want to slice each one open and check inside to make sure there are no worms. While this isn’t likely, it’s good to double check.
This traditional Moroccan lamb tagine looks really complicated and even fancy but with just a pot and a pressure cooker, you can make this! Lamb + figs = YUM!
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