Swiss Chard Tajin - Mara Silq

posted on: Oct 27, 2026

By: Habeeb Salloum/Arab America Contributing Writer

My first introduction to tajin, a dish which vies with couscous as Morocco’s national dish, took place in Rabat at the home of my friend Idriss.  I had met him during his student days in Toronto after he had finished his studies at Laval University in Quebec City.  Before he returned to his country, he, with his wife, Amina, had spent some time as our guests and enjoyed our home-cooked meals of Canadian and Syrian-Lebanese foods.              

            Often after a meal, we would discuss the attributes of dishes we had just consumed. after which, more than once, Idriss or Amina would comment, “You must come to Morocco as our guests!  I am sure after savoring our dishes, you will never forget Moroccan food – especially our tajins and couscous.”

            Now, sitting amid the luxurious Moorish architecture of Idriss’s home, I watched as a large steaming dish of what appeared to be a colourful stew was placed on the dining table.  Amina remarked, “It’s called Tajin Fas!   I’m from the city Fez and we are renowned for our tajins.”  She smiled as she urged us to dip into that well-known Moroccan dish. 

            Soon we were dipping morsels of thick bread – the best way to eat tajines – into the huge common dish.  While relishing our Tajin Fas, I looked at Idriss with a satisfied grin, “You were right when you told us in Canada that once we tried Moroccan food, it will always stay in our  memory.

Like in all the Arab countries, most of the Moroccan recipes known to the outside world have meat as a main ingredient. The healthier vegetarian ones, like this dish, are, in the main, only known in the homes of the poor.

Serves 6 to 8

1 large bunch Swiss chard, washed and chopped      

2 medium onions, chopped                                        

2 tablespoons finely chopped fresh coriander leaves (cilantro)        

4 tablespoons olive oil                                               

2 tablespoons lemon juice

1/2 cup water

1 teaspoon paprika

1/2 teaspoon ground coriander seeds

salt and pepper to taste

1 cup cooked lentils

             Place all ingredients, except lentils, in a saucepan then cook over medium-low heat for 30 minutes, stirring occasionally. Stir in lentils then cover and cook for further 10 minutes, adding a little water if necessary.

            Serve hot or cold.

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