Tag Archives: tagine recipe

MROUZIA TAGINE : Sweet and Spicy

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MROUZIA TAGINEOne of the most loved “sweet and savory” Moroccan recipes. It’s a Tagine prepared mainly with lamb, raisins, almonds, honey,  and Ras el hanout, served mostly for holidays and  special gatherings.

Ras el Hanout remains the key spice mixture in m’rouzia and is responsible for its unique taste.

For this tagine with sweetened flavors you need:

  •   2 pounds of lamb (preferably shanks) cut into 3” pieces
  •   2 medium onions, grated
  •   2 cloves of garlic chopped
  •   1  ½ cups raisins
  •   1 cup of Whole almonds (blanched, peeled and fried)
  •   3 tablespoons honey
  •   1/3 cup of butter
  •   2-3 cups of water

Seasoning:

  • ¼ teaspoons saffron threads
  • 2 teaspoons Ras el hanout
  •  2 teaspoons ground Ginger
  • ½ teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoon salt
  • 3 cinnamon sticks

Preparation

Over medium heat, without preheating, melt the butter in a tagine vessel, add the meat, onions, garlic, and seasoning mixture. Mix, add water, cover and let cook for about 2 hours or until the meat is tender (add water as necessary).

When the meat is cooked, add raisins, honey, and some ground cinnamon, cover for another 20 to 30 minutes stirring constantly until the sauce is reduced to thick, viscous syrup.

Serve in the same tagine, trying to arrange the meat in the bottom and the raisins on top. Add the almonds as a garnish.

The MROUZIA can also be cooked in a pressure cooker then served in a beautiful serving tagine.

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CHICKEN TAGINE WITH LEMON AND OLIVES

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1 chicken cut into serving pieces

2 medium onions, chopped

2 garlic cloves, minced 

½ cup chopped cilantro

½ cup chopped parsley

2 Tbsp fresh lemon juice

1 cup green olives

1 preserved lemon

4 tbsp olive oil

1 cup water

Seasoning

½ tsp Salt (or to taste)

½ White Pepper (or black pepper)

¼ tsp Turmeric

Pinch of Saffron threads

1 tsp ground Ginger

Preparation

Mix all the spices with lemon juice, minced garlic, cilantro, parsley and ¼ of preserved lemon cut into extra small pieces.

Rub the chicken with the mixture and set aside for 30 minutes to marinate.

In a tagine over low to medium heat, warm the oil, add onions and cook stirring until soft. Nicely arrange the chicken pieces, add the rest of the rub, water, cover and cook for 25 min or until chicken is tender.

Remove chicken and set aside. Bring sauce to boil, stirring continuously until thickened.

Put the chicken back into the tagine, pour some sauce on top, then garnish with preserved lemon slices, green olives and some parsley. Cover and cook for 5 more minutes then serve hot directly in tagine.

This tagine is usually served with the fresh and delicious Moroccan bread (I will give you the recipe in a coming post).

CURING & SEASONING A TAGINE!

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We receive quite a few questions about tagine curing and cooking. Not only the “how” questions but the “why” as well. Below, I am including a step by step directions on how to cure a tagine at home without any special equipment and just little space.

HOW TO CURE A TAGINE?
It is necessary that it is seasoned before initial use. Please follow these simple instructions below for maximum results:

1. WATER: The new tagine needs to be first submerged in water for at least 1 hour. If you can’t submerge it, place it in a clean sink bowl and slowly fill the base of the tagine with water until it stops absorbing it. Place the tagine lid on top (as shown) and fill it as well. Let stand for 30 minutes to allow full absorption of water into the clay. Empty excess water and set to dry for 5 minutes.

Step 1. Soaking in Water

2. OLIVE OIL: All you need is 3 table spoons of olive oil, 2 for the base and one for the lid. Spread the olive oil throughout the base and lid with your hand as shown. 

How to cure a Moroccan tagine

3: HEAT: While the tagine is still wet with the oil applied to it, place it in the oven as shown in the first or second photos, and set temperature at 350 F and leave for 45 minutes. The evaporation of moisture creates a vaccum effect to pull the olive oil into the clay which glazes and seals it. Then leave the tagine cool down in the turned off oven.
The last photo shows a cured tagine ready for use. 

Step 3. Heat Curing in the Oven

WHY CURE A TAGINE?
Curing clay pots is as cultural as the cooking itself. If you look up curing clay pots, you will find a variety of processes using a multitude of ingredients ranging from spinach to buttermilk to mustard oil. In order to strengthen (less susceptible to thermal shock) your cooking tagine and get optimum taste that tagine lovers seek at every use, it is necessary to use the process explained above. The use of olive oil has a dual effect. It is as important for sealing clay as it is for flavoring Moroccan cooking. 

TAGINE CLEANING
It is recommended that you hand wash your tagine, as it has not been tested for dishwashers. Do not leave submerged in soapy water.