Oxtail Tagine

Nose to tail cooking is common in the Nile Delta, where every part of the animal is high value. Oxtail, prized for its complex flavour and melt-in-the-mouth texture, is slowly braised until its natural gelatin creates a rich, velvety sauce. In this tagine, known as Akkawi, the oxtail is cooked with onions and potatoes. Dainty awerma (pearl) onions are used, but shallots work just as well. The result is a rustic dish that symbolizes the essence of the Egyptian countryside where