Berber Kefta Tagine
10-12 tomatoes
Bunch of parsley
5 heads of garlic
3 TBSP paprika
2 TBSP ground ginger
1 TBSP cayenne pepper
Salt to taste
~ 1 cup olive oil (to taste)
500g ground beef
1 large saucepan
Peel tomatoes, dice into small pieces and place in large saucepan. Mix olive oil with spices and salt and put into pan with chopped parsley and sliced garlic. Put on stove and turn on high heat, cooking uncovered. Roll ground beef into small meatballs. Once tomato mixture has been cooking at a medium boil for ~20 minutes, drop in meatballs. Cook until meatballs cooked through. Take off heat, ladle into large serving dish with equal distribution of meatballs throughout. Place dish in middle of table with bowl of fresh baked bread and eat Berber style.
Note: Eating Berber-style means having the large plate of Tagine in the middle while people break off chunks of bread and use bread pieces to pick up bit sized portions from the communal plate. No utensils necessary! The tradition is to eat from the outside in (so as to avoid burning tongue), and from your side of the plate.
Chicken or Fish or Meat or Vegetarian Tagine
Tips:
If cooking chicken, can use all parts of chicken - bones in is better. Wash chicken with water and lemon juice.
If cooking with fish, debone but leave skin on, and leave out green peas from the recipe.
If cooking with meat, must use small pieces – if cooking a large roast will need to use a pressure cooker to cook meat separately. Use the same spices to flavour the meat.
For a vegetarian Tagine, just exclude the meat from the recipe.
Make sure all vegetables are cut thinly to decrease cooking time.
0.5 TBSP chili pepper
2 TBSP paprika
2 TBSP cumin
0.5 TBSP black pepper
Coarse salt to taste
~ 1.5 cups olive oil (to taste)
4 chopped onions
2 tomatoes, skinned and diced
2 green peppers, sliced thinly
3 potatoes, sliced thinly
2 parsnips, sliced thinly
1 zuchini, sliced thinly
2 handfuls fresh green peas, shelled
Handful of green olives, pits in
Bunch of parsley, chopped
3 heads of garlic, sliced
1 lemon, sliced
2 cups of water
Mix all spices, excluding salt, with the olive oil. Put the onions and carrots into a large cooking pot. Place meat/chicken/fish on top, then add all the rest of the vegetables, while adding in most of the olive oil and spice mixture so all is covered with spices. Tuck the parsley into the middle of the mixture. On top of everything place the garlic, rest of olive oil with spices, coarse salt, lemon slices and olives. Add water. Cover the pot and cook for approximately 30-45 minutes on high heat. Check meat or chicken at 30 minutes to see if it is cooked. When done, spoon out onto large dish so that meat is in middle and vegetables are ladled on top and around with equal distribution on serving dish. Place cooked lemon slices on top for garnish. Serve with white rice or Berber-style with bread.
NOTE: For camping, you can use the vegetarian version of the Tagine. Build a fire with hot coals and place a grill on top. Put food into a fire-friendly pot (a clay one if you want to go true Moroccan style) and place on grill. Cook for approximately 30 minutes, until potatoes soft.
Answer to the Moroccan Lion joke:
The elephant was not at the lions wedding because he was stuck inside the refrigerator.
Badoom-ching!
On to Turkey...
10-12 tomatoes
Bunch of parsley
5 heads of garlic
3 TBSP paprika
2 TBSP ground ginger
1 TBSP cayenne pepper
Salt to taste
~ 1 cup olive oil (to taste)
500g ground beef
1 large saucepan
Peel tomatoes, dice into small pieces and place in large saucepan. Mix olive oil with spices and salt and put into pan with chopped parsley and sliced garlic. Put on stove and turn on high heat, cooking uncovered. Roll ground beef into small meatballs. Once tomato mixture has been cooking at a medium boil for ~20 minutes, drop in meatballs. Cook until meatballs cooked through. Take off heat, ladle into large serving dish with equal distribution of meatballs throughout. Place dish in middle of table with bowl of fresh baked bread and eat Berber style.
Note: Eating Berber-style means having the large plate of Tagine in the middle while people break off chunks of bread and use bread pieces to pick up bit sized portions from the communal plate. No utensils necessary! The tradition is to eat from the outside in (so as to avoid burning tongue), and from your side of the plate.
Chicken or Fish or Meat or Vegetarian Tagine
Tips:
If cooking chicken, can use all parts of chicken - bones in is better. Wash chicken with water and lemon juice.
If cooking with fish, debone but leave skin on, and leave out green peas from the recipe.
If cooking with meat, must use small pieces – if cooking a large roast will need to use a pressure cooker to cook meat separately. Use the same spices to flavour the meat.
For a vegetarian Tagine, just exclude the meat from the recipe.
Make sure all vegetables are cut thinly to decrease cooking time.
0.5 TBSP chili pepper
2 TBSP paprika
2 TBSP cumin
0.5 TBSP black pepper
Coarse salt to taste
~ 1.5 cups olive oil (to taste)
4 chopped onions
2 tomatoes, skinned and diced
2 green peppers, sliced thinly
3 potatoes, sliced thinly
2 parsnips, sliced thinly
1 zuchini, sliced thinly
2 handfuls fresh green peas, shelled
Handful of green olives, pits in
Bunch of parsley, chopped
3 heads of garlic, sliced
1 lemon, sliced
2 cups of water
Mix all spices, excluding salt, with the olive oil. Put the onions and carrots into a large cooking pot. Place meat/chicken/fish on top, then add all the rest of the vegetables, while adding in most of the olive oil and spice mixture so all is covered with spices. Tuck the parsley into the middle of the mixture. On top of everything place the garlic, rest of olive oil with spices, coarse salt, lemon slices and olives. Add water. Cover the pot and cook for approximately 30-45 minutes on high heat. Check meat or chicken at 30 minutes to see if it is cooked. When done, spoon out onto large dish so that meat is in middle and vegetables are ladled on top and around with equal distribution on serving dish. Place cooked lemon slices on top for garnish. Serve with white rice or Berber-style with bread.
NOTE: For camping, you can use the vegetarian version of the Tagine. Build a fire with hot coals and place a grill on top. Put food into a fire-friendly pot (a clay one if you want to go true Moroccan style) and place on grill. Cook for approximately 30 minutes, until potatoes soft.
Answer to the Moroccan Lion joke:
The elephant was not at the lions wedding because he was stuck inside the refrigerator.
Badoom-ching!
On to Turkey...
You've got my mouth watering with these recipes! Can hardly wait to try them...I've been in a Moroccan mood lately and will be making a special dish for friends soon - Baked chicken with dried apricots and lemon. Now that you've really inspired me, I may add a tagine to the mix!! Cheers!
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