Dish of Aromatic Vegetable Tajine
(click to enlarge)

Tagine of Aromatic Vegetables


Morocco
serves:
Effort:
Sched:
DoAhead:  		 6 w/couscous
***
1-1/4 hrs
Yes		 Tagines, aromatic stews, are normally served with Couscous - see our recipe Couscous. This will also go well with rice. The ingredient list may seem long, but its easy to make.

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5
5
5
9
6
5
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4
3
1
1
2
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1/2
2
1/2
1
1/2
1/4
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1
3/4
1/4
4
3
1/4
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oz
oz
oz
oz
oz
oz
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oz
oz

in
cl
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t
t
t
t
t
t
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#

c
c
T
c
-- Vegetable Mix
Onions
Carrots
Turnips, small
Potatoes, waxy
Bell Pepper, green
Fennel Bulb
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Green Beans
Celery w/leaves
Chili, green (1)
Ginger Root
Garlic
-- Spicing
Turmeric
Coriander seed
Cumin seed
Cinnamon ground
Salt
Pepper black
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Tomatoes (2)
Preserved Lemon (3)
Olive Oil, pure
Stock
Lentils, red
Raisins
PREP   -   (35 minutes)
  1. Peel Vegetable items as needed and cut into cubes about 3/4 inches on a side. Mix all.
  2. Cut GREEN BEANS about 1-1/2 inches long, dice CELERY small, split CHILI in half and add all to Vegetable mix.
  3. Grate GINGER, crush and chop GARLIC fine. Mix.
  4. Grind all Spicing items together and add to Ginger mix.
  5. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and dice medium (or open a can - See Note-2).
  6. Chop PRESERVED LEMON small (or Zest and Juice Lemon, see Note-3).
RUN   -   (35 minutes)
  1. Heat Oil in pot or large sauté pan. Stir in Vegetable Mix and fry stirring frequently for about 10 minutes.
  2. Stir in Spice Mix and Tomatoes. Fry stirring another 5 minutes.
  3. Stir in Stock, Salt, Lentils and Raisins. Bring to a boil, cover,and simmer for about 20 minutes. This is where the Couscous is put on top to steam.
  4. Stir in Preserved Lemon. Take off the heat and serve hot.
NOTES:

  1. Chilis:

      I use one Serrano (or more). Adjust heat to your preference depending on type, size and number of chilis used. Some instead stir in some harissa paste (hot sauce) along with the lemon. for details see our Chilis page.

  2. Tomatoes:

      Given the quality of market tomatoes these days you're probably better off with a 14 oz can of diced tomatoes.

  3. Preserved Lemon:

      This is an essential of North African cuisines. Jars of preserved lemon can be found in markets serving Levantine, Middle Eastern and North African communities - or much better, make your own by our recipe Preserved Lemons. It's easy but it takes some fermentation time. If you don't have Preserved Lemon, use the Zest of one lemon and 2 T Lemon Juice. Not the same, but it will help.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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