Naturally, the tagine is a staple Eid food in the Maghreb region, and it is made in a variety of ways. Mrouzia traditionally consists of Eid mutton cooked with vegetables, honey, cinnamon and almonds and served with couscous, which is cooked separately. It consists of meat and rice cooked separately at first, then combined into one entity for the final stage of cooking. The dish is traditionally slow cooked, which makes for some tender mutton, especially when made with Eid meat fresh from the slaughter. The meat dish is then served with rice, but in a bowl, swimming in the milky juice.

Source: Egypt Independent September 12, 2016 21:33 UTC