TAJINE MARRAKECH RECIPES

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MOROCCAN TAGINE RECIPE | ALLRECIPES



Moroccan Tagine Recipe | Allrecipes image

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories     World Cuisine    African    North African    Moroccan

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 5 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
  • Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, CarbohydrateContent 42.7 g, CholesterolContent 71.3 mg, FatContent 14.5 g, FiberContent 7.5 g, ProteinContent 26.4 g, SaturatedFatContent 2.9 g, SodiumContent 68.3 mg, SugarContent 25.8 g

MARRAKECH TAGINE BREAD RECIPE - FOOD.COM



Marrakech Tagine Bread Recipe - Food.com image

"The flatbreads I became devoted to in Saudi Arabia are nothing like this semolina bread that accompanies tagine in Marrakech." In her book, The Food of Morocco, Paula Wolfert describes this unique flatbread as "so popular in the city that you can find it sold almost everywhere by street vendors. It has a texture that can soak up the spicy tagine juices, and a remarkable flavor that had my family begging for me to make more. It’s so good that I have seriously looked into buying semolina flour in bulk". WOW. Prep time includes rising time.

Total Time 1 hours 25 minutes

Prep Time 1 hours 10 minutes

Cook Time 15 minutes

Yield 4-6 rounds

Number Of Ingredients 8

2 1/2 cups semolina flour, plus extra for sprinkling or 420 g semolina flour
1 cup unbleached all-purpose flour or 120 g unbleached all-purpose flour
1 1/2 teaspoons fast rising yeast
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar
1 3/4 cups lukewarm water or 420 ml lukewarm water
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, melted or 2 tablespoons milk

Steps:

  • In the work bowl of the food processor, combine the semolina flour, unbleached all-purpose flour, yeast, salt, and sugar. Pulse until it’s all mixed together. While the machine is running, slowly pour in the warm water and olive oil, and process until it’s all mixed and you have a dough that is silky-smooth. It may feel slightly to very sticky, depending on humidity. If it’s too wet, as in runny, add another tablespoon or so of all-purpose flour and process until it’s mixed inches.
  • Turn the dough out onto a floured surface and lightly turn it over a couple times to make the dough smooth, elastic, and satiny. Cover with a cloth and let it rest for 15 minutes.
  • Punch the dough down, turn it over, and divide into 4 or 6 equal pieces. Flatten each piece into a round about 1/4-inch (0.64 cm) tall. Lay a piece of parchment (optional) on a large pizza peel or the back side of a baking sheet and sprinkle it with additional semolina and lay the rounds on it, side by side. Cover with a tea towel and let rise in a warm place until doubled, about 45 minutes.
  • While the dough is rising, position the oven rack on the lowest rung in the oven and place the baking stone on it. Preheat the oven to 400° F/200°C.
  • Press the center of each round with the palm of your hand to deflate it, then prick with a fork a couple times. The loaf should hold its shape. Brush each round with the melted butter. Immediately slide Immediately slide the loaves onto the hot stone and bake until the tops are golden and the loaves sound hollow when tapped on the bottom, about 15 to 20 minutes. Transfer to a towel-lined board to cool.

Nutrition Facts : Calories 581.2, FatContent 10.7, SaturatedFatContent 4.3, CholesterolContent 15.3, SodiumContent 878.5, CarbohydrateContent 102.1, FiberContent 5.3, SugarContent 1.7, ProteinContent 17.1

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