© Louisa Aarrass

By Mlaïd from Annamer, High Atlas, Morocco.

Learn about produce from the High Atlas.

Young Fig Tagine – Takourayte

This tajine makes use of wild foraged young figs, still green and without much developed sugars. The resulting flavor is unlike what you’d expect from a fruity summer fig, and rather more reminiscent of asparagus or artichoke!

Prep: 15 minutes | Cook: 2 hours | Serves: 4

  • Takourayte (young green fruit from the female fig tree)
  • Olive oil
  • Animal fat (tallow)
  • Salt and spices
  • Half of a lemon (ideally preserved but fresh also works)
  1. Wash and cut in half 1 kilogram of takourayte.
  2. Cover the bottom of a tagine dish in olive oil, and add a small piece of tallow.
  3. Place the takourayte on top of oil and tallow, and season with salt and spices. Place the lemon on top of takourayte.
  4. Cover and cook on the stove for two hours or until the figs are cooked all the way through.
  5. Serve piping hot with bread.

Did You Know?

This dish is not available all year round, but only in the Spring when takourayte are available.

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What Are You Cooking?

When you make a dish using sustainable Mediterranean ingredients share the love with a photo of your culinary creation @RootedEveryday #MedFoodHeroes