Moroccan tagine
How to make Moroccan tagine at home in an easy way. Peace, mercy and blessings of God Almighty be upon you, followers and visitors of the Assilah Cooking and Desserts blog. Welcome, and welcome. Our topic is the method of making Moroccan tagine, and this topic is within the categories of dishes and foods. You can search the site, and you will find all the topics related to this category. The Moroccan tagine is one of the popular popular dishes in Morocco, and it is distinguished by its delicious taste and wonderful taste. The Moroccan tagine is constantly present on the Moroccan table and abounds in invitations. And the tagine is a pot made of pottery, where the tagine preserves the nutritional values of the things cookedn it.
. It gives the tagine a distinctive and different flavor from the rest of the dishes that are cooked in the ordinary pot. And the Moroccan tagine dish is easy to prepare and easy to obtain its ingredients, and the Moroccan tagine can be made in a different way, presented to you in this article, how to make this dish (Moroccan tagine), so follow the ingredients and the method of preparation with us.
Moroccan tagine:
Ingredients for making a Moroccan tagine:
Moroccan tagine
- Turmeric teaspoon
- A teaspoon of ginger
- Half a teaspoon of black pepper
- A little natural saffron
- A teaspoon and a half of salt, or just
- Parsley and capers chopped together
- Three cloves of mashed garlic
- water
- One kilogram of beef
- olive oil
- One large onion cut into small pieces
- A large mashed tomato
- Two hundred grams of green beans
- Two carrots, cut into long pieces
- Two hundred grams of peas
- Two sweet potatoes, cut into quarters
Preparation of the Moroccan tagine:
When preparing the Moroccan tagine, we first prepare the seasoning. We prepare a bowl in which we put a teaspoon of turmeric, a teaspoon of ginger, a teaspoon of white pepper, a little natural saffron, a teaspoon, a teaspoon or according to it, a spoon and a spoonful of parsley and capers, chopped together, and three cloves of minced garlic, and add six tablespoons, six tablespoons And from the water and mix the meat until all homogeneous.
We paint the meat well with this seasoning and put it in the refrigerator for half an hour or more. We take it out. Put an iron plate over the fire and place the tagine over the plate. Pour about four tablespoons of the mixture of vegetable oil and olive oil into the tagine, put the marinated meat, add the onions, mix and leave for ten minutes over the fire until the color of the onions and meat changes, then add the mashed tomatoes, green beans, chopped carrots, peas and potatoes Drizzle with olive oil, decorate with parsley and parsley, then serve the dish.
Moroccan tagine with lamb:
Ingredients for making Moroccan tagine with lamb:
- Turmeric teaspoon
- A teaspoon of ginger
- Half a teaspoon of black
- pepper
- A little natural saffron
- A teaspoon and a half of salt, or just
- Parsley and capers chopped together
- Three cloves of mashed
- garlic
- water
- One kilogram of beef
- olive oil
- One large onion cut into
- small pieces
- A large mashed tomato
- Two hundred grams of green beans
- Two carrots, cut into long pieces
- Two hundred grams of peas
- Two sweet potatoes, cut into quarters
Preparation of Moroccan tagine with lamb:
: When we want to prepare a Moroccan tagine with lamb, we follow the following steps: First, we bring the meat, cut it into small pieces, and wash it well with water. We bring the tagine and put it on the fire and pour olive oil in it and leave it until it heats up, after that we add each of: a teaspoon of ground ginger, half a tablespoon of paprika, a teaspoon of turmeric, a teaspoon of saffron and a pinch of black pepper, then we stir all the ingredients well for a while Three minutes on medium heat.
Add the shredded meat and stir constantly. Add chopped parsley, salmon, salmon, salmon, salmon, salmon. A coalition of meat with vegetables, the Moroccan fowl with lamb becomes ready to be released, the meat with vegetables and gravy.
Moroccan tagine with chicken:
Ingredients for making Moroccan tagine with chicken:
- A medium-sized chicken,
- cut into four pieces
- A medium-sized chicken, cut into four pieces
- Two onions cut into slices
- Two sliced tomatoes
- Three cloves of garlic
- A teaspoon of ground ginger
- A quarter spoon of saffron
- Five tablespoons of vegetable oil
- A quarter teaspoon of ground cinnamon
- A pinch of black pepper
- A pinch of salt as per
Preparation of Moroccan tagine with chicken:
- : In order to prepare the Moroccan tagine with chicken, follow these steps: The shredded chicken, and we wash it well with water, put it in the tagine, and pour water until it turns into chicken meat with water.
- We put the tagine on a medium heat, cover the tagine, and leave it on the fire for a quarter of an hour. After a quarter of an hour has passed, add to the tagine: a pinch of salt to taste, a quarter of a teaspoon of black pepper
- We mix all products continuously. Coalitions Level the chicken with vegetables.
- We extinguish the fire on the tagine and serve the chicken with vegetables in the serving plate.
Moroccan tagine with lamb:
Ingredients for making Moroccan tagine with lamb:
- One kilogram of lamb
- A large cut kibbeh
- Two cloves of minced garlic
- A teaspoon of ground ginger
- Half a tablespoon of paprika
- A teaspoon of turmeric
- A teaspoon of saffron
- pinch of salt
- A pinch of black pepper
- Two tablespoons of parsley
- Half a cup of chopped celery
- Chopped sweet potato
- A cup of green olives
- Four cups of chicken stock
Preparation of Moroccan tagine with lamb:
- When we want to prepare a Moroccan tagin with lamb, we follow the following steps: First, we bring the meat, cut it into small pieces, and wash it well with water. We bring the tagine and put it on the fire and
- pour olive oil in it and leave it until it heats up, after that we add each of: a teaspoon of ground ginger, half a tablespoon of paprika, a teaspoon of turmeric, a teaspoon of saffron and a pinch of black pepper, then we stir all the ingredients well for a while Three minutes on medium heat.
- . Add the shredded meat and stir constantly. Add chopped parsley, salmon, salmon, salmon, salmon, salmon. A coalition of meat with
- vegetables, the Moroccan fowl with lamb becomes ready to be released, the meat with vegetables and gravy.