A tagine is a cone-shaped cooking vessel traditionally used in Morocco; it is made of either ceramic or unglazed clay. The history of tagine goes back hundreds of years. It is a mix of Moroccan and Berber culture. So depending on where you are in Morocco, there are too many different ways to make Tagine. I was fortunate to grow up in a house where my Mom[PM1] cooked for our family of eight just about every day. My Mom grew up in a big family with seven sisters and two brothers so her knack for cooking and love of food likely stemmed from sitting down to home-cooked meals with a family of twelve on a regular basis. From her I learned how to make tagine just as my mom learned from her mother. The tagine throughout time has becoming a very famous dishes in Morocco and also in the world. To make a good tagine, I always follow my mother’s steps. I arrange meat, poultry or fish in the center of the tagine. on top olive oil, minced onion and garlic and a variety of vegetables can be added later with water, ginger, lemon, black pepper, preserved lemon and some other Moroccan spices. I started learning how to cook when I was seven years old. My Mom taught me the good rules of cooking. She always says if you want to make a delicious tagine you should know how to cook it on a very low fire, preferably on a wood fire. The tagine can be ready in about two hours, it is often served on a table for a group of three to fort people who can seat around the table and eat together the tagine with Moroccan bread “Khubz”.