Moroccan tagine
One of the popular foods known in Morocco is the Moroccan tagine, which is a delicious and delicious food, which is constantly present on the Moroccan table and abounds in spells, and the tagine is a pot made of pottery, and what distinguishes it is that it is able to preserve the nutritional values of the items cooked in it, and also gives food A distinctive flavor that does not appear in any type of dishes prepared in normal quantities, and the Moroccan tagine is easy to prepare and its ingredients are constantly available, especially that the tagine can be made in more than one way and in different quantities, and we will present the method of Moroccan meat tagine and Moroccan chicken tagine.
Moroccan meat tagine
the ingredients
- A kilogram of shredded meat.
- Onion cut into slices.
- Two tomatoes.
- A clove of garlic.
- Five sheets of bay leaf.
- Three tablespoons of vegetable oil.
- Five tablespoons of olive oil.
- Two hundred grams of carrots.
- One hundred grams of pea pods.
- Two sweet potatoes.
- 1 cup fresh coriander, finely chopped.
- 1 teaspoon of ground ginger.
- A quarter of a teaspoon of saffron.
- Salt, to taste.
- The bowl for cooking the tagine.
How to prepare
- Wash the pieces of meat with cold water until the red blood is removed.
- Wash the vegetables mentioned on the vegetable cutting board and cut the carrots into cubes, and the potatoes after * peeling them are cut into slices, and the tomatoes into circular slices as well.
- The pieces of meat are placed in the casserole on a medium heat with a little salt and bay leaf, and water is poured over the meat so that the pieces are simply immersed, cover the casserole, and leave for a quarter of an hour.
- Add to the casserole the onion slices, potato slices, tomato slices, carrot pieces, peas, vegetable oil, olive oil, ginger, saffron, garlic, chopped coriander, and a little water, and leave the casserole for two hours.
- The tagine is served as it is on the dining table.
Moroccan chicken tagine
the ingredients
- Chicken cut into four pieces.
- Two onions cut into slices.
- Two tomatoes, sliced.
- Three cloves of garlic.
- 1 teaspoon of ground ginger.
- A quarter of a teaspoon of saffron.
- Five tablespoons of vegetable oil.
- Quarter of a teaspoon of ground cinnamon.
- Pinch of black pepper.
- Salt, to taste.
- The bowl for cooking the tagine.
How to prepare
- Wash the chicken pieces well, then put them in the casserole and pour water over them.
- Put the tajine on a medium heat, and leave it for a quarter of an hour.
- Add salt, saffron, onion slices, tomato slices, cinnamon, ginger and black pepper to the casserole, and leave for an hour.
- The tajine is presented in its form on the table.
Good appetite, since I have a diploma in the kitchen, I will always share with you the most famous Moroccan and Western food