Have you ever tried Moroccan tagine? We have, and it is so yummy!
While at our riad in Morocco, Latifa, the customer relations person, arranged for us to do a cooking class in the kitchen to learn how to make tagine. We are really excited to add this to our global field trip recipe book and make it for our friends and family at home.
For tagine, you can use any type of meat like chicken, beef, and even minced. For our recipe, we used lamb and different spices.
Ingredients:
lamb
1/3 cup of vegetable oil
1/3 cup of olive oil
2 tsp ginger
2 tsp white pepper
1 tsp salt
1/4 tsp saffron
2 sweet onions
water
Method:
1) Put the meat in a pressure cooker.
2) Pour in the vegetable and olive oils.
3) Add the ginger.
4) Add the white pepper.
5) Sprinkle the salt on top.
6) Add the saffron. This spice is very popular in Moroccan cooking and is very expensive in Canada.
7) Chop up 2 sweet onions into medium sized pieces.
8) Pour the water on top to cover all of the ingredients to make it look like a soup.
9) Cover the pressure cooker with the lid and put it on the stove for one hour.
Sauce
Ingredients:
2 or 3 quince
2 tsp ginger
2 tsp white pepper
1 tsp salt
1/4 tsp saffron
2 sliced onions
water
1) Cut up the quince into quarters. To do this, cut it like an apple; take out the core and cut it into four pieces. Put the quince in a pot.
2) Add the ginger, white pepper, salt, and saffron the same as the meat.
3) Pour the water on top just to make the quince start floating.
4) Simmer on the stove for 30 minutes.
5) Decorate the meat with the quince and sauce mixture. Moroccans like having beautiful food!
6) Serve and enjoy!
Special thanks to Latifa for being so kind and making us feel very welcome in Morocco and to the cooks for teaching us about Moroccan cooking.
Comments
15 responses to “Tasty Tagine”
If I were to try this here in Florida and could not find Quince, what would be a good substitute?
You have been very fortunate ( very nice probably) in having local folk give you cooking lessons. When you return, you may have to start your own ‘Exotic Lands Cooking School’!!
Hi Herta
Hope you are enjoying Florida. You can substitute Bartlett pears or Golden Delicious apples for quince!
Doreen
Hi Teta Doreen,
Thanks for helping me to answer Herta’s comment. I didn’t know the answer to her question myself! Another interesting fruit that might work for the tagine is a persimmon. I tried one in Italy, and it was really good!
Thanks Doreen! I have tried some of their other recipes to great applause from my neighbours.They are my happy Guinea Pigs!
I do not have a pressure cooker so will google a “Plan B” if one wants to cook in this manner without one.
Doing well here in Florida but getting seriously motivated by this amazing family!
I love how you give the step by step directions, complete with pictures Mikhaila! Thanks for sharing another delicious looking meal.
Love Teta Doreen xoxo
Hello Teta Doreen (again!),
I really enjoyed warching the ladies make the tagine because it was a new food and simple to make! It was very delicious and I will definitely make it at home. 🙂
This looks delicious and the presentation is lovely! Can’t wait to try the recipe! Love, Baba
Hi Baba,
It was amazing to see how the food was presented with everything used to make it look nice. It was so nice, I almost didn’t want to eat it, until I remembered how delicious it tasted! 🙂
I can do a night with tagine and Moroccan tea, served on awesome colourful plates and the tea glasses. I have the glasses and pewter holders at home – nice touch to any service!
Hello Terry,
That sounds great! Dishes that match the food you’re eating makes it taste even better! 🙂
Hi Mik
Looks so amazing! Wish i could taste it…..guess ill just have to try it. I have never seen saffron so orange before….will have to search for it. Thanks for the recipe!
Hi Vania,
When we get back, your family is invited to an all you can eat tagine meal with us! I’m not sure how much Luca will be able to eat, so more for you! 🙂
You are always so funny Mik! Thanks.
Hi, Mikhaila, I am a bit late with my reading of all your postings, and agree with all previous comments. My question was about the Quince fruit as well, but reading the comments, now I know. The food looks delicious and with all the amazing spices, I can just about smell the finished dish. Love the presentation and photos. XOXO’s
Hello Oma,
I love tajine and I’m glad I know how to make it. Maybe we can cook it together some time?