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Topic: Moroccan tagine + request for recipes!  (Read 1841 times)
Tags for this thread: vegetarian_holiday_food , tagine , recipe  Add new tag
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« on: June 16, 2008 02:15:38 PM »


We went to Morocco recently, and were very kindly given spices & a tagine!

I braved using it, and have to say it was lovely!  For those without a tagine I'm sure a pot would do!

Lightly brown a chopped onion in a little oil with some spices (have been given an unlabelled bag of morocan spices -  certainly smells like cumin, not sure of what else in the mix) and some chilli powder.  Add some chopped sqaush, swede and cauliflower, and a little stock.  Cover and put on a low heat, after about 30mins I added some olives and some chopped almonds, cover for another 30mins and serve with cous cous or bread.

It tasted lovely, does anybody have any other moroccan inspired veggie recipes for a dinner party?


Trekky  Smiley


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« Reply #1 on: June 16, 2008 03:33:09 PM »

This looks wonderful! I happen to be dating a man who lived in morocco for 4 years... he mentioned tagine the other day. I want to try this. And I think I may ask him about other veggie dishes.

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« Reply #2 on: June 16, 2008 03:37:23 PM »

Oh wow, that looks so good! 

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« Reply #3 on: June 16, 2008 07:03:43 PM »

In Australia we have a TV show called Food Safari, the show looks at a different type of cuisine each week..  A while ago they did Morocco and there was a very easy couscous & veggi dish that I cooked up not long after, was quite tasty..

Cheats CousCous & Seven Vegetables -
« Reply #4 on: June 17, 2008 02:26:43 AM »

Thanks for your comments.  The food safari recipie looks good, will have to try it!  Smiley


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« Reply #5 on: June 17, 2008 02:32:07 AM »

the hairy bikers did some tagine cooking on one (or a few) of their shows
search hairy bikers on this site http://www.bbc.co.uk/food/ then just browse for recipes

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« Reply #6 on: June 18, 2008 05:23:43 PM »

    The Chicken that Flew

    A Moroccan stew of chick peas, onion and sweet potato.
    The chicken is conspicuously absent.

    19 oz (540 ml) can chickpeas, drained
    pinch of saffron, crushed
    1/2 teaspoon kebsa spices
    1 large sweet potato, peeled and cut into small chunks
    1 medium-sized onion, thinly sliced
    3/4 cup fresh cilantro, minced
    2 tablespoons extra virgin olive oil
    sea salt
    black pepper



    Drain chickpeas and put in a sauce pan. Add the crushed saffron and 1 quart of water. Bring to a boil of high heat, then cover and leave to boil for 35 minutes or until the chick peas are quite tender
    Add the sweet potato, onion, cilantro, oil, kebsa spices, salt and pepper and cook, covered for a further 10 minutes or until the sweet potatoes are tender and the water has evaporated. if the sauce is still runny, increase the heat to high and boil uncovered until reduced. Serve hot, warm or at room temperature.

Source:  http://www.bio-saffron.com/The-Chicken-that-Flew.html

Kebsa Spices: The traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon, cumin, cloves, nutmeg, coriander, loomi, red and black pepper.

Loomi is black lemon, which is actually a preserved lime.  If you don't have a Mediterranean/Middle Eastern shop near you, I imagine you could omit it.
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« Reply #7 on: June 22, 2008 03:06:07 PM »

The best thing about these kinds of dishes, there are LOADS of on-the-fly recipes you can do. Any kinds of veggies that go well together with a little bit of some kind of sauce with spices. Root veggies work very well, of all kinds, even non-moroccan kinds.

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