Cocina Del Mundo Herbs & Spices

Opening your eyes to the world's kitchen!

My own guarded recipe.  The most unusual of all the Moroccan spice combinations.  Contains dried pomegranate seeds and dried preserved lemon.  Tagine, or Moroccan stew, cooking involves a dish that is slow cooked in an oven until the meat falls off the bone. 

Marrakesh Tagine

Foods to try in a Tagine:

Artichokes, beef, carrots, cauliflower, celery,  chicken or foul, fish, fruit, lamb, lemon, onions, orange, peas, pork, potatoes, pumpkin, rice, spinach, winter squash, mixed vegetables.

 

The best way to season a tagine is to put together a stew pot and cook as you would normally but on a lower temperature.  After cooking 1 hour add a cup of wine. Add white wine for seafood or chicken.  Add red to beef or pork.  Add Bordeaux or Port to lamb or venison.

Price: $4.25/1.5 oz. packet

Marrakesh Tagine

A tagine (Tajine) is a Moroccan dish as well as a special pot for preparing this dish. The traditional tagine pot is formed entirely of a heavy clay which is painted and glazed. It consists of two parts; a bottom which is flat and circular with low sides, and a large cone or dome shaped cover that rests inside of the bottom during cooking. The cover is so designed to promote the return of all condensate to the bottom. With the cover removed, the bottom is open and shallow for easy serving at the table.

 

Tajines dishes are slow cooked at low temperatures, resulting in tender, falling-off-the-bone meat with aromatic vegetables and sauce. The cover has a knob-like formation at its top to facilitate removing it. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid, if needed.

(this excerpt was taken from):

http://en.wikipedia.org/wiki/Tajine

 

Links to recipes:

http://www.cs.cmu.edu/~mjw/recipes/ethnic/morocco-tangine.html

 

http://www.congocookbook.com/c0096.html

 

With any tajine/tagine recipe I would use the ingredients it calls for except for the spices, using Marrakesh instead.

 

The easiest way to experiment with this spice is to add to casseroles, roasts, as a meat rub, or sprinkled on vegetables when roasting.

 

Marrakesh Tagine

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