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Moroccan Bottle Gourd Tagine

This traditional Moroccan tagine highlights the delicate flavor and tender texture of bottle gourds, known locally as 'slaoui.' Slow-cooked with lamb, beef, or goat, the dish is infused with aromatic spices like ginger, turmeric, and saffron, creating a rich and flavorful sauce. The bottle gourds absorb the essence of the broth, resulting in a comforting and deeply satisfying meal. This tagine can be prepared in a traditional clay vessel, a pressure cooker, or a conventional pot, making it adaptable to different cooking methods. Serve it directly from the tagine for an authentic presentation, accompanied by warm Moroccan bread to soak up the fragrant sauce. Perfect for family gatherings or festive occasions, this dish embodies the heart of Moroccan home cooking.

Main | Moroccan | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Paleo | Shellfish-Free | Soy-Free | Beef Stew | Goat Stew | Lamb Stew | One-Pot Meal | Pot | Pressure Cooker | Bottle Gourd | Lamb | Saffron | Tomato | Pressure Cooking | Sautéing | Simmering | Stewing | Family Gathering | Festive | Slow
Time to complete

Prep

30min

Cook

2h

Wait

0 minutes

Total

2h 30min

Ingredients (Makes 6 portions)
  • 2 kg / 4½ lbs bottle gourds
  • 450 g / 1 lb lamb, beef, or goat meat (some on the bone)
  • 80 ml / ⅓ cup olive oil
  • 3 fresh, ripe tomatoes, grated
  • 1 medium to large onion, finely chopped
  • 4 to 6 cloves garlic, minced
  • 1 large handful fresh parsley and cilantro, mixed (finely chopped or tied in a bouquet)
  • 1 tbsp ground ginger
  • 2 tsp salt (or to taste)
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 pinch saffron threads, crumbled (optional but recommended)
  • 720 ml / 3 cups water (approximate)
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 10
  • Protein: 15
  • Carbohydrates: 8
  • Fiber: 2
Directions

Preparing the Bottle Gourds

  • 1. Remove the necks of the bottle gourds. Peel the remaining portion and cut in half lengthwise to expose the spongy interior with seeds. Scoop out and discard the seeds. Slice or cut the hollowed-out gourd as desired. Cover with plastic wrap and set aside.

Cooking the Meat

  • 2. In a pressure cooker or heavy-bottomed pot, mix the meat with grated tomatoes, onion, garlic, parsley, cilantro, spices, and olive oil. Brown the meat over medium heat, stirring occasionally, for about 10 minutes. Add water, cover, and bring to pressure or a simmer.

Tenderizing the Meat

  • 3. Cook under medium pressure for 25 to 30 minutes, or simmer for 1 to 1½ hours, until the meat is nearly tender. Interrupt cooking to add the prepared bottle gourds and, if necessary, additional water to barely reach the top of the gourds.

Cooking the Bottle Gourds

  • 4. Cover, return to pressure, and cook for another 12 to 15 minutes, or simmer covered for 30 minutes, until the bottle gourds are tender and flavorful. Reduce the liquids to a thick sauce. Taste and adjust seasoning.

Serving

  • 5. Transfer the tagine to a serving platter or serve directly from the tagine. It will remain warm off the heat, covered, for up to 30 minutes.
Cookix's Secrets

Alternative Cooking Methods

  • If using a traditional tagine, cook over medium-low heat with a diffuser to prevent cracking.

Alternative Proteins

  • Try chicken or fish instead of red meat for a lighter variation.

Bold Flavor Enhancements

  • Add cinnamon sticks or preserved lemon for an extra layer of Moroccan flavor.

Enhancing Flavor

  • For a richer taste, marinate the meat with the spices and olive oil for an hour before cooking.

Seasonal Tweaks

  • Substitute bottle gourds with zucchini or pumpkin for a seasonal twist.

Serving Suggestions

  • Pair with Moroccan bread or couscous to soak up the flavorful sauce.

Vegetarian Version

  • Replace the meat with chickpeas or lentils for a plant-based alternative.