Anchovy Tagra: A delicious combination of briny anchovies cooked in chermoula and tomatoes. Tagra refers to the shallow earthenware dish that’s found in the North of Morocco. This can also be prepared in a tagine or a heavy skillet. Here’s how to make it at home: For The Chermoula 5 cloves garlic 3/4 cup fresh cilantro, finely chopped 1T paprika 1T ground cumin 1t dried thyme 1/2 tsp black pepper 1/4c fresh lemon juice 5T mina Moroccan olive oil, plus extra for drizzling 1.5t mina spicy harissa 1T tomato paste Salt, to taste For The Tagra 14 Fresh Anchovies Filets, cleaned 3 Tomatoes, peeled and sliced into rounds 1 lemon slice 2 bay leaves 1 chili pepper Preheat oven to 375 degrees. Make chermoula marinade by combining all ingredients using a mortar & pestle or food processor until it resembles a paste. Adjust for seasoning. Dredge each side of the anchovy filets in the chermoula and set aside. Arrange the tomato slices in the bottom of a tagra or tagine. Top wi...