Moroccan tagine months of fire aware, but did you look at the history of this traditional dish and look at its origins and the evolution of the way it is served, and the flavors used in its cooking ?, until it turns into a secret for the chefs of the world, and keen to eat tourists from every country, let’s look at the origins of this famous Moroccan dish and A month of its kinds, it is a simple gift for the various ways of preparing moroccan tagine.
Origins of Moroccan Tagine
Tajjine or Tadjine is the most popular moroccan traditional dish besides couscous, which hails from the Maghreb and especially Morocco, and this dish is also very common in Algeria and Tunisia, but according to many studies it is of Amazigh origin.
The word “tagine” first brings us to a clay cooking pot, also accompanied by a beautifully decorated conical cover where broth is prepared, a traditional bitterly heated broth on a wood-fired fennel, and can also use more modern cooking methods such as amazing paintings in form and content.
The preparation of the Moroccan tagine is to prepare a meal of broth accompanied by vegetables and meat, over low heat in a closed bowl. The principle is the same that allows food to mature for a long time, without inevitably adding fat, and maintaining their own delicious natural flavors.
What is the most famous Moroccan tagine?
The recipes of The Moroccan Tagine are different according to the regions of the Kingdom of Morocco, this diversity exists thanks to the simplicity of what this food offers us through formulas of varying ingredients and spices, and this feature reflects the richness of this dish, which is considered a friend of all Moroccan families, whether in villages or cities, through the preparation of the basis of beef Goats, camels, fish or chickens, where pleasures vary and invite you to eat it with lust.
This type of Moroccan tagine, very appetizing, usually consists with saffron spices, cumin and cinnamon, and you can add coriander to it with leveling and you will get very tender chicken meat, there are different types of tagine with chicken for example:
- Chicken tagine with figs.
- Chicken tagine with apricots.
- Chicken tagine with lemon.
- Chicken tagine with onions and raisins.
- Chicken tagine with almonds and peaches.
4 Fresh tomatoes
1 handful of green olives
2 cloves garlic
1 tablespoon tomato sauce
1 pinch of red pepper powder
50 each of the water
1 tablespoon olive oil
Salt and pepper to taste
Cut with a sharp chicken knife into pieces, peel and cut the potatoes and carrots into pieces and then fry them, and cut the tomatoes into wedges, then peel the onioninto slices and chop the garlic.
Heat the olive oil in tagine on high heat and when it becomes hot, put chicken pieces, onion slices, chopped garlic, tomato wedges, potatoes pieces, carrots and red pepper, a tablespoon of tomato sauce in the tagine always, then fry for 10 minutes, stirring well until the onion slices become Brown and chicken pieces well gilded, place on top of green olives
Cook everything with water, cover the tagine, under a low-to-medium temperature, and continue cooking for another 30 minutes
This tagine is mainly achieved with ingredients such as pepper and celery… There are different forms of it, for example:
- Fish tagine with artichokes.
- Fish tagine with vegetables.
750 grams of white fish (cod, prawns…)
2 large tomatoes
2 green peppers
3 medium potatoes
1 large sour
4 cloves garlic
1, large bunch coriander
1 cup green olives
1 tablespoon cumin
1 tablespoon chili powder
1 tbsp freshly ground black pepper
1/2 olive oil glass
1 pinch of salt
In a salad bowl, a shermola (salty fish): a mixture of olive oil, chopped coriander, cumin, paprika, chopped garlic, chopped tomatoes, lemon juice and salt are prepared.
Add the fish slices to pieces, mix them with enough hands until the fish is well soaked in the mixture.
Peel the carrots and cut them into sticks. Peel the potatoes and cut them into pieces, grill the peppers on the gas flame (or oven), remove the crust by scraping them under running water and cutting them into large slices.
Arrange carrot sticks at the bottom of the tagine dish, put the fish on top, add a glass of water, then cover them with potatoes, peppers, olives and lemon cloves, with the tagine closed, to cook for 40 minutes on very low heat.
Serve hot fish tagine.
Tagine meat with plum
Like chicken tagine, tagine with lamb, it is often associated with many spices such as red pepper, saffron and ginger. In addition there are quince and peaches.
Its preparation is different as it is also possible to add almonds, and there are many possible poultry for lamb or goat or other:
- Tagine lamb with coriander.
- Tagine sheep with quince.
- Tagine lamb with honey and grapes.
- Sheep tagine with figs.
- Lamb tagine with potatoes.
700 g lamb
2 cloves garlic
1 km of green olives
1 large tomato
Broccoli kind of cauliflower
1 tablespoon ginger
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon chopped parsley
1 tbsp saffron
1 tablespoon oil
Salt and pepper
Peel and cut the onions as usual.
Peel and fry garlic.
Cut the meat into pieces.
Heat the olive oil in the tagine.
Cook onions, garlic and meat.
Add salt, ginger and saffron.
Cover the tagine after adding water and let it cook.
Meanwhile, boil the cauliflower in a bowl of boiling water for 5 minutes.
Clean and cut tomatoes into wedges.
Distillation and pieces of intoxicating acid slices.
Add cauliflower, olives, cumin, paprika, parsley, tomatoes and sour lemon to tagine.
Cover the tagine and cook.
Serve hot tagine.
Tagine with vegetables
Tagine offers all kinds of delicious and varied tastes of vegetables (zucchini, carrots, turnips, peppers, potatoes, etc.), everything is as delicious as each other, with cinnamon and cumin you can create varieties of different vegetarian poultry.
500 grams soy protein
1/2 C. Ginger Earth
1/2 c. Cinnamon powder
1/2 c. Curry powder
1 dose of saffron
1 bunch fresh coriander
1 bunch of fresh parsley
3 g. 1 tablespoon olive oil
Salt and pepper to taste
Peel and soak thoroughly the onions, then peel and cut the carrots and potatoes into small cubes, cutting the tomatoes into thin slices. Then wash the coriander and fresh parsley.
Heat the olive oil in the tagine over medium heat, and when it becomes hot, put the chopped onions on it, then stir for 5 minutes.
Add the soy protein, then continue cooking for 5 minutes, continue mixing, then add carrots, potatoes, sliced tomatoes, ginger, cinnamon, curry, saffron, coriander and chopped parsley, mix well.
Pour the water to the vegetable level, then cover the tagine, simmer and cook for 20 to 25 minutes.
When the tagine is ready, adjust the spices especially salt and pepper if necessary, then serve immediately hot and spicy.
Returning to the original Moroccan tagine dishes, Tagine is still a specific meal for Moroccan hospitality, and is certainly increasingly popular with tourists who have chosen Morocco as a distinct tourist destination from all over the world and, at present, has become more beautiful, creating and creating some artisans. For the beauty of tagine dishes, the chefs have strived to create innovations that allow flavor and taste to please everyone.
The Moroccan tagine is an open window on dozens of recipes, kitchen varieties, and thus offers the good flavor and variety that Moroccan cooking lovers are looking for.