Berber Vegetable Tagine Recipes

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BERBER VEGETABLE TAGINE



Berber Vegetable Tagine image

Categories     Carrot     Cauliflower     Potato     Tomato     Vegetable     Casserole/Gratin     Side

Number Of Ingredients 22

1 batch VEGETABLES - Adjust as needed
1/2 Onion
1 Tomato - medium
1 Carrot
1 Turnip
1 Zucchini
1 Potato
1/2 Red Pepper
50 grams Green Beans
2 Cauliflower - florets (small)
1 Green Peas - handful
1 batch MARINADE: Can use Moroccan spices
1 teaspoon Paprika
1 teaspoon Ginger - ground
1 teaspoon Turmeric - ground
1 Salt and Pepper - to taste
1 tablespoon Parsley - flat leaf, finely chopped
1 tablespoon Cilantro - finely chopped
1 Garlic clove - crushed
1 tablespoon Vegetable Oil
1 tablespoon Olive Oil
2 tablespoons Water

Steps:

  • NOTE: Don't use all the vegetables. Recipe will fill both tajines
  • Clean and prepare all vegetables
  • Onion - Finely chop
  • Tomato - Dice with the skin
  • Carrot - Peel and cut into quarters
  • Turnip - Peel and cut into quarters
  • Potato - Peel and cut into quarters
  • Zucchini - Trim ends and cut into quarters
  • Red bell pepper - trim ends, seed, and slice into medium strips
  • Green beans - trip ends and cut into medium strips
  • Prepare marinade - combine all the marinade ingredients EXCEPT THE OIL in bowl and mix well
  • Place chopped onion and tomato in tagine
  • Arrange vegetables in tagine, starting with vegetables that take the longest to cook (carrot, turnip, potato) leaving at the top the ones that take less time to cook (zucchini, cauliflower, red bell pepper, green beans and green peas).
  • Pour the spice marinade over the vegetables
  • Drizzle oil at the end
  • Cover the tagine and cook on medium heat for 45 minutes. From time to time check on the vegetables to make sure that there is enough liquid in the tagine. Add water if necessary.
  • Serve with bread

MOROCCAN BERBER TAGINE WITH LAMB OR BEEF AND VEGETABLES



Moroccan Berber Tagine With Lamb or Beef and Vegetables image

This is an authentic Berber tagine recipe with beef or lamb, and vegetables, seasoned with Moroccan spices, preserved lemon, and olives.

Provided by Christine Benlafquih

Categories     Dinner     Entree     Lunch     Main Course

Time 3h55m

Yield 4

Number Of Ingredients 22

1 pound beef (or lamb, cut into 2" to 3" pieces)
1/4 to 1/3 cup olive oil
1 medium onion (sliced)
1 medium onion (finely chopped)
3 to 4 cloves garlic (finely chopped or pressed)
3 to 4 small potatoes (or medium, quartered lengthwise)
3 to 4 medium carrots (halved or quartered lengthwise)
Optional: 4 small zucchini (whole; or may use other veggies)
1 small bell pepper (any color, cut into strips or rings)
1 small handful parsley (and/or cilantro, tied into a bouquet)
Optional: 1 small jalapeno or chili pepper
1 small preserved lemon (quartered)
1 handful olives (green or red/violet)
For the Seasoning:
1 teaspoon salt (or to taste)
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cumin
Optional: 1/4 teaspoon cayenne pepper
Optional: 1 pinch saffron threads

Steps:

  • Pour the olive oil into the base of a tagine.
  • Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top.
  • Arrange the meat, bone-side down, in a mound in the center of the tagine. (The taller the mound, the more conical your arrangement of vegetables will be.)
  • Combine the spices in a small bowl.
  • Sprinkle a little less than half of the seasoning over the meat and onions.
  • Place the prepped vegetables in a large bowl.
  • Add the remaining seasoning and toss to coat the vegetables evenly.
  • Arrange the vegetables in a conical shape around the meat.
  • Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapeño pepper, Garnish the tagine with the preserved lemon quarters and olives.
  • Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.
  • Add the water to the tagine, cover, and place the tagine over medium coals in a brazier, or stovetop over medium-low heat. Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommended for other heat sources as well.
  • Leave the tagine to reach a simmer. This may take a long time, 20 minutes or so; be cautious in feeling the need to increase the heat.
  • Once simmering, continue cooking the tagine over medium-low heat until the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb.
  • While the tagine is cooking, you may check the level of the liquids occasionally and add a little water as necessary, but otherwise, try not to disturb the tagine.
  • Do stay alert for the smell of anything burning, and lower the heat if necessary to avoid scorching ingredients and/or cracking the tagine. It is normal, however, for some of the base onions to burn and adhere to the bottom of the tagine as they caramelize and reduce.
  • Remove the cooked tagine from the heat and serve. It will stay warm while covered for 30 minutes.

Nutrition Facts : Calories 575 kcal, Carbohydrate 43 g, Cholesterol 112 mg, Fiber 7 g, Protein 42 g, SaturatedFat 6 g, Sodium 838 mg, Sugar 6 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g

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