The tagine is the most typical and traditional dish of the Moroccan cuisineWith permission, of course, from couscous, a staple in the cuisine of the entire Maghreb and North Africa, in countries such as Egypt, Algeria, and Mauritania. Tagine, on the other hand, is more exclusive and distinctive to Morocco. It's a type of stew steamed in a clay pot with a conical lid, usually made with only vegetables, fish, or, above all, beef, lamb, chicken, or even camel meat. Of course, the best place to taste this dish is by traveling to its country of origin, but in Catalonia, home to more than 200,000 people of Moroccan origin, you can also find very good dishes. In the Girona region, an authentic and popular restaurant to try is La Trobada, run by Fatima Zohra, in Crespià (Pla de l'Estany), a small town of 250 inhabitants, on the bed of the Fluvià River, between Banyoles and Olot. Last week, Zohra won first prize in the Tagine competition held in the Girona Gastronomic Forum.