Okra is served often in tagines of lamb, where it is a good accompaniment to tomatoes, quinces, small sweet apples, pears, zucchini, and a vegetable very similar to yellow squash called slaoui. One rarely finds okra served alone, though I have heard of a dish prepared in Fez made of pureed okra cooked with onions, green coriander, and parsley.
Working time: 20 minutes
Cooking time: 2 hours
Serves:...
Friday, October 3, 2014
10:39 PM by Unknown2 comments
This Tetuán dish is called “roof tile” style because the okra is arranged like the green roof tiles of many Moroccan buildings. It steams above a sauce so thick a spoon can stand in it, a prominent feature of Tetuanese cooking.
Working time: 25 minutes
Cooking time: 2 hours
Serves: 4 to 6
Ingredients:
3½ pounds shoulder of lamb, cut into 1½-inch chunks
3 tablespoons vegetable oil
Salt and freshly...
10:34 PM by Unknown1 comment
The recipe for this delicious tagine was collected by a Peace Corps girl, who liked it so much she made up copies and handed them around to all her friends.
Working time: 30 minutes
Cooking time: 2 hours
Serves: 4 to 5
Ingredients:
3 pounds lamb shoulder, cut into
1½-inch chunks
3 tablespoons salad oil or butter
1 scant cup grated onion
Pinch of pulverized saffron
½ teaspoon...
10:29 PM by Unknown2 comments
Working time: 40 minutes
Cooking time: 2¼ hours
Serves: 4 to 6
Ingredients:
3 pounds lamb shoulder, cut into 1½-inch chunks, with bones
Pinch of pulverized saffron
½ teaspoon freshly ground black pepper
3/4 teaspoon ground ginger
Salt to taste
2 cloves garlic, peeled and chopped
2 to 3 tablespoons salad oil
2/3 cup grated onion
12 to 14...
10:22 PM by Unknown1 comment
Working time: 35 minutes
Cooking time: 2½ hours
Serves: 5 to 6
Ingredients:
3 pounds shoulder of lamb, cut into 1½-inch chunks
2 cloves garlic, peeled and chopped
Pinch of pulverized saffron
Salt to taste
1 teaspoon ground ginger
1 tablespoon sweet paprika
1/4 cup chopped parsley
1/4 cup salad oil or less
2½ pounds fresh, ripe tomatoes, peeled, seeded,...
10:19 PM by UnknownNo comments
Ingredients:
For the lamb and sauce:
3 pounds rib or shoulder of lamb, cut into 1½-inch chunks
½ cup chopped parsley
5 cloves garlic, peeled and chopped
1¼ cups grated onion
¼ cup salad oil, or less
1 rounded teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
Pinch of pulverized saffron
Salt to taste
2 to 3 tablespoons lemon juice
For the eggplant garnish:
4...
10:10 PM by UnknownNo comments
Working time: 30 minutes
Cooking time: 2 hours 40 minutes or more
Serves: 4 to 6
Ingredients:
2½ to 3 pounds beef stew meat, such as shoulder, chuck, or short ribs of beef (with some bone), cut into 1¼-inch chunks
¼ teaspoon turmeric
Salt
¼ teaspoon freshly ground black pepper
¼ cup salad oil
½ teaspoons sharp paprika
¼ teaspoon ground ginger
1 pinch ground...
10:00 PM by UnknownNo comments
Beef tagines can be very good indeed. After hours of slow simmering the meat comes out buttery and soft, and the sauce is full of spicy flavor. The spicing in this dish follows the Beef tagines can be very good indeed. After hours of slow simmering the meat comes out buttery and soft, and the sauce is full of spicy flavor. The spicing in this dish follows the Marrakesh style, while the browning of...
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