It is a traditional dish of the Berber gastronomy in the Maghreb area and owes its name to the clay pot in which it is cooked.
Its preparation can be based on beef, fish, chicken or lamb.
The container is composed of a deep dish and a cone-shaped lid.
Its components to prepare it can vary, peppers, various vegetables, meats, olives and even plums in its sweet and sour version are used, all of them exquisite.
The cooking is slow and due to the design of the container, it allows to distribute the heat inside, evenly and uniformly.
It is one of the most popular dishes in Morocco and due to its type of cooking, the meats that compose it will always be extremely tender.
Of course, the singular touch of the spices of the region added to the cooking, will give the singular and unmistakable touch of the incomparable flavor of this delicious preparation.
