Moroccan Tagine Time: Slow-Cooked Stews and Exotic Spices

By Pablo Picante

Welcome to Moroccan Tagine Time, a culinary journey through the vibrant and flavorful world of Moroccan cuisine. In this book, you will discover the art of slow-cooked stews, known as tagines, infused with exotic spices, aromatic herbs, and a rich tapestry of flavors. From savory meats to hearty vegetables, each recipe offers a taste of Morocco's diverse culinary landscape. Join us as we explore 100 tantalizing tagine recipes, showcasing the beauty and complexity of Moroccan cooking.

 

Moroccan Tagine Time celebrates the rich culinary heritage of Morocco, where every dish tells a story and every bite is a journey. Whether you're a seasoned cook or new to Moroccan cuisine, these recipes will transport you to the bustling markets and aromatic kitchens of North Africa. With a balance of traditional flavors and modern twists, there's something for everyone to enjoy in this collection of slow-cooked stews and exotic spices. So grab your tagine, gather your ingredients, and embark on a delicious adventure with Moroccan Tagine Time.

 

• Language: English
• Publisher: Richards Education
• Release date: Mar 12, 2024
• ISBN: 9798224711628

Book preview

Moroccan Tagine Time: Slow-Cooked Stews and Exotic Spices

Pablo Picante

Chapter 1: Appetizers and Small Plates

Moroccan Spiced Olives

Ingredients:

●  2 cups mixed olives (such as green, black, and kalamata)

●  2 tablespoons olive oil

●  2 cloves garlic, minced

●  1 teaspoon ground cumin

●  1 teaspoon ground coriander

●  1/2 teaspoon smoked paprika

●  1/4 teaspoon ground cinnamon

●  Pinch of cayenne pepper (optional)

●  Zest of 1 lemon

●  1 tablespoon fresh lemon juice

●  1 tablespoon chopped fresh cilantro (optional)

Instructions:

Rinse the olives under cold water and drain well.

In a skillet, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the cumin, coriander, paprika, cinnamon, and cayenne pepper (if using). Cook for another minute to toast the spices.

Add the olives to the skillet and toss to coat them with the spice mixture.

Cook the olives, stirring occasionally, for about 5 minutes until heated through.

Remove the skillet from the heat and stir in the lemon zest, lemon juice, and chopped cilantro (if using).

Transfer the spiced olives to a serving dish and serve warm or at room temperature.

Harissa Hummus with Toasted Pita

Ingredients:

●  1 can (15 ounces) chickpeas, drained and rinsed

●  3 tablespoons tahini

●  2 tablespoons lemon juice

●  2 tablespoons olive oil

●  2 cloves garlic, minced

●  1 tablespoon harissa paste

●  Salt and pepper to taste

●  2-3 whole wheat pita bread, cut into wedges

Instructions:

In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, minced garlic, and harissa paste.

Process the mixture until smooth and creamy, scraping down the sides of the bowl as needed.

Season the hummus with salt and pepper to taste, and adjust the seasoning if necessary.

Transfer the hummus to a serving bowl, drizzle with a little extra olive oil, and sprinkle with a pinch of paprika if desired.

For the toasted pita wedges, preheat the oven to 375°F (190°C).

Place the pita wedges on a baking sheet in a single layer.

Bake in the preheated oven for 8-10 minutes, or until the pita wedges are crispy and golden brown.

Serve the harissa hummus with the toasted pita wedges for dipping.

Moroccan Carrot Salad with Cumin Dressing

Ingredients:

●  4 large carrots, peeled and grated

●  1/4 cup chopped fresh parsley

●  1/4 cup chopped fresh cilantro

●  2 tablespoons lemon juice

●  2 tablespoons olive oil

●  1 teaspoon ground cumin

●  Salt and pepper to taste

●  Optional: chopped toasted almonds or pistachios for garnish

Instructions:

In a large bowl, combine the grated carrots, chopped parsley, and chopped cilantro.

In a small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and pepper to make the dressing.

Pour the dressing over the carrot mixture and toss until well combined.

Taste and adjust the seasoning if necessary.

Transfer the carrot salad to a serving platter and garnish with chopped toasted almonds or pistachios if desired.

Serve the Moroccan carrot salad chilled or at room temperature.

Za'atar Roasted Cauliflower

Ingredients:

●  1 head cauliflower, cut into florets

●  2 tablespoons olive oil

●  2 tablespoons za'atar seasoning

●  Salt and pepper to taste

●  Optional: lemon wedges for serving

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, toss the cauliflower florets with olive oil until evenly coated.

Sprinkle the za'atar seasoning over the cauliflower, along with salt and pepper to taste. Toss until the cauliflower is well coated with the seasoning.

Spread the cauliflower florets out in a single layer on the prepared baking sheet.

Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through cooking.

Remove the roasted cauliflower from the oven and transfer to a serving platter.

Serve hot, with lemon wedges on the side if desired.

Stuffed Grape Leaves with Lamb and Rice

Ingredients:

●  1 jar grape leaves, drained and rinsed

●  1/2 cup long-grain rice

●  1/2 lb ground lamb

●  1 small onion, finely chopped

●  2 cloves garlic, minced

●  1/4 cup chopped fresh parsley

●  1/4 cup chopped fresh mint

●  1/4 teaspoon ground cinnamon

●  Salt and pepper to taste

●  2 cups chicken or vegetable broth

●  2 tablespoons olive oil

●  Lemon wedges for serving

Instructions:

Rinse the grape leaves under cold water and drain well.

In a large bowl, combine the rice, ground lamb, chopped onion, minced garlic, chopped parsley, chopped mint, ground cinnamon, salt, and pepper. Mix well to combine.

Place a grape leaf shiny side down on a flat surface. Trim off any stems.

Place a small spoonful of the lamb and rice mixture near the stem end of the grape leaf.

Fold the sides of the grape leaf over the filling, then roll it up tightly into a cylinder shape.

Repeat with the remaining grape leaves and filling.

Place the stuffed grape leaves seam side down in a large pot in a single layer.

Pour the chicken or vegetable broth over the stuffed grape leaves.

Drizzle the olive oil over the top.

Place a heatproof plate upside down on top of the stuffed grape leaves to weigh them down and keep them submerged in the liquid.

Cover the pot and bring the liquid to a simmer over medium heat.

Reduce the heat to low and simmer gently for 45-50 minutes, or until the rice is cooked and the grape leaves are tender.

Remove the stuffed grape leaves from the pot using a slotted spoon and transfer them to a serving platter.

Serve hot or at room temperature, with lemon wedges on the side for squeezing over the top.

Moroccan Meatballs in Tomato Sauce

Ingredients:

●  1 lb ground beef or lamb

●  1 small onion, finely chopped

●  2 cloves garlic, minced

●  1/4 cup breadcrumbs

●  1 egg, lightly beaten

●  1 teaspoon ground cumin

●  1 teaspoon ground coriander

●  1/2 teaspoon paprika

●  Salt and pepper to taste

●  2 tablespoons olive oil

●  1 can (14 oz) diced tomatoes

●  1/2 cup chicken or beef broth

●  1 tablespoon tomato paste

●  Chopped fresh parsley for garnish

Instructions:

Preheat the oven to 375°F (190°C).

In a large bowl, combine the ground meat, chopped onion, minced garlic, breadcrumbs, beaten egg, ground cumin, ground coriander, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Shape the mixture into meatballs of desired size.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Brown the meatballs on all sides, working in batches if necessary. Remove the meatballs from the skillet and set aside.

In the same skillet, add the diced