Wednesday, June 10, 2015

Moroccan Tagine

A tagine can be built in a traditional tagine vessel or in a Dutch oven.  It should be cooked over a gas flame or in a hot oven (anywhere between 450 and 500 degree F).  It usually takes about 30-40 minutes to cook using either method.  You know it is done when you remove the cover and lots of steam pours out (be careful!!!).

To build a tagine...

1 whole onion
Slice the onion and put it on the bottom of your cooking vessel.

Protein (Fish, Chicken, Shrimp, Chickpeas, Lentils, etc)
Layer the protein on top of the onions. 

Moroccan Flavorings
Either Preserved Lemon or Moroccan Tomato Jam
(Look for these in the ethnic section of the grocery store or recipes are easy to find online)
If using preserved lemon – there is no need to add any additional salt to the dish. 

Add the flavorings to the dish - a dollop of each.  

Add about a pound of vegetables – any combination that inspires.  Dried fruit also can be added for distinct flavoring and variety.

Add dry parsley, fresh parsley, Ras El Hanout (Moroccan spice blend), and salt (not with preserved lemon).

Pour about 1 cup of water over the mixture and sprinkle olive oil generously on the top.

Cover your cooking vessel and put on the stove or in the oven.  Serve with cous cous, rice or pita.

I use this picture to help remember the items that go into a Tagine.

This method was learned at a cooking class at Tara Kitchen.

No comments:

Post a Comment