The second part with Chef Khalid El Bahjaoui:

The Marrakech tagine is one of the most famous dishes in Moroccan cuisine, and it is considered an essential part of the culinary heritage of the city of Marrakech. The Marrakech tagine is known for its rich flavor and unique taste, falling under the category of traditional Moroccan popular food. Typically, the Marrakech tagine consists of a mix of meat (usually lamb or beef) and vegetables such as potatoes, tomatoes, onions, peppers, and zucchini, with the addition of distinctive Moroccan spices like saffron, cumin, coriander, and other herbs and spices that give the dish its deep and distinctive flavor. The tagine is cooked in a special pot called a "tagine," which gives the dish its name. It is heated either over a fire or in an oven protected by a water bath. The ingredients are cooked together for long hours, resulting in tender meat and the blending of vegetable and spice flavors. The Marrakech tagine is typically served with traditional Moroccan bread called "khobz harcha" and is enjoyed as a family meal around a single table, adding to the social and cultural dining experience in Morocco.