recipes moroccan Tajin

The tagine is a traditional dish par excellence of Morocco, is slowly cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Using traditional tagine pot is important to have a good result.


The meat used in tagines often: chicken, veal, beef, lamb, fish or dove with a mixture of ingredients: olives, quinces, apples, pears, apricots, dates, nuts, raisins, prunes, lemons, with or without honey.
For flavors of Moroccan cooking tagines, we use various spices like saffron, ginger, turmeric, cumin, paprika, pepper, cinnamon and Ras el hanout.

Some famous tagines are mqalli or mchermel usually reserved for special occasions (weddings, parties or celebrations).

There are many different kitchen Moroccan tagines

Kefta and tomato sauce tajine

 

Ingredients :

• 4 eggs                                                                                        
• ¼ bunch of parsley
• ½ teaspoon of ground cumin
• ½ teaspoon of salt

For meatballs :

• 1 kg of ground beef                                              
• 2 sweet onions
• 2 cloves of garlic
• 1 bunch of parsley
• 1 bunch cilantro
• 1 tablespoon mild chili powder
• 1 tablespoon rice starch
• 1 tablespoon of chili powder

For tomato sauce :

• 100 g butter
• 1 kg of mixed tomato
• 1 teaspoon mild chili powder
• ½ teaspoon of ground cumin

• Difficulty : 2/5
• Prep time : 15 min
• Cook time : 15 min
• Serves : 4

 Recipe :

 Prepare the meatballs in a bowl, mix all ingredients with hands kneading well
    Make meatballs the size of a ball by rolling with palms
    Prepare the tomato sauce by mixing all ingredients in a saucepan over low heat for 15 minutes.
    Deposited gently meatballs in the sauce and let cook for 15 minutes. Break the eggs and cook for about 5 minutes.
    Sprinkle with finely chopped parsley over the tagine.