Smoked paprika and Beldi Preserved Lemons add a bold complex flavour to this Moroccan classic. Use it to add depth to any ‘one pot’ dish, the classic tagine being just one example.
The name Tagine comes from the pot that the dish is traditionally eaten from, a terracotta pot from Berber origin also called a tagine or 'Tajine.'
Tagine Paste helps you get intense, smokey flavours into stews, pot roasts, roasted vegetables and so much more. Try stirring it through a vegetarian bean chilli, or mix it into Middle Eastern meatballs.