The Best Tagine Recipes: 25 Original Moroccan Tagine Recipes for You and Your Family by Amina Elbaz

Author:Amina Elbaz [Elbaz, Amina]
Language: eng
Format: epub
Published: 2015-11-27T18:30:00+00:00

Directions:

Sauté the meat with the oil in a Tagine or a pot on both sides for 5 minutes then add the peas and artichokes.

Sprinkle a pinch of salt, black pepper, turmeric, ginger, and parsley on top.

Add the water to the ingredients then cover the Tagine and allow it to cook on low heat until the peas, meat, and artichokes have that buttery texture.

Once the time is up, garnish it with some preserved lemon and enjoy.

Kebab Tagine (Kabab Mardor)

This Tagine is known for its popularity especially in the feast of El Adha in Morocco. It was originally called ‘Kabab Mardor’, which describes the meat they usually roast being cooked in a Tagine with eggs instead.

Serves: 2 to 4

Ingredients:

250 g diced lamb meat

3 eggs

1 onion

1 tablespoon of parsley and coriander mix

2 tablespoons olive oil

Salt

½ teaspoon turmeric

¼ teaspoon black pepper

½ cup water

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