Monthly Archives: October 2014



Ingredients for 8 people:tagine2

  • 200 g okra
  • 3 small red onions
  • 8 shallots
  • 2 large tomatoes
  • 1 red pepper
  • 2 italian green pepper
  • 4 cloves of garlic
  • 150 g broiled meat
  • 3 tablespoons of chopped parsley
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • pinch of artificial coloring
  • 1 beef stock cube

Preparation:  In a tagine, arrange the zucchinis, washed and diced. Add the sliced onions and the shallots, peeled. Peel the tomatoes, remove the pips and dice. Crush the garlic. Remove the head from the washed okra. Cut the pepper into slices. Add salt, pepper, coloring and the beef stock cube.Place broiled meat. Decorate with the pieces of meat and green peppers. Sprinkle with parsley and add a little water. Cover and simmer for around 35 minutes. Check cooking and add water if necessary. Serve hot.




In a pressure cooker, lightly fry the mat portions in oil. Add the crushed garlic, one-quarter of the diced onions, the beef stock cube, the ginger, the salt and the two strands of saffron. Cover with water and boil on a high gas until the pressure cooker starts to whistle. Then lower the heat and simmer until the meat in cooked.

Remove the meat once cooked. Put two saucepans of stock by to cook the prunes. Add the remaining sliced onions. Simmer until the onions are tender. Reduce the stock if necessary.

In another pan, place the stock put aside from cooking. Add salt and pepper and the washed prunes. Simmer until tender and add the sugar, cinnamon and the honey.

In a frying pan, saute the almonds, boiled and peeled. Remove from oil and dry. In another frying pan, gently fry the sesame grains without oil.

Place olive oil in a saucepan and add the meat. Heat to boiling point just before serving. In a 40 cm diameter plate, place the portions of meat and , on top the onions and the sauce. Decorate with prunes fried in sesame and the almonds. (Moroccan Recipe from “Traditional cuisine of Morocco” By Alami  Talbi Othman).


For the meat:

  • 1.5 kg shoulder of veal, cut into six portions
  • 1 small cup cooking oil
  • 1/2 small cup olive oil
  • 1 kg onions
  • 4 cloves garlic
  • 1 tbsp salt
  • 1 tsp powdered ginger
  • 5 strands saffron
  • 1 pinch artificial coloring
  • 1 beef stock cube

For the prunes:

  • 1 tbsp powdered cinnamon
  • 1 kg dried prunes
  • 150 g powdered sugar
  • 1/2  small cup honey


For the decoration:

  • 200 g almonds
  • 100 g sesame grains



In a pan, cook chicken with the spices and the oil for 10 minutes. Add the onions and fry. Cover with water and simmer until meat is cooked. Check water level and add more if necessary.Remove the chicken, add the carrots, chicken stock, lemon and parsley; simmer. At the last moment, add chicken to heat with the olive oil. Serve in 40 cm diameter plate and decorate with the red olives.

Ingredients for 6 people:

  • 1 free range chicken
  • 1.5 kg small carrots, peeled and sliced
  • 250 g onions diced
  • 5 cloves of garlic
  • 1 tsp ginger
  • 1/2 tsp pepper
  • 1 tsp salt
  • pinch of artificial coloring
  • 1 small cup cooking oil
  • 1/2 small cup olive oil

chicken tagine'