Tajine beef bourguignon

Tajine beef bourguignon


  Recipe suggested by: Kati
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 15 min
  Cooking time: 1 h 00 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

600g diced beef bourguignon
2 carrots, peeled and chopped
1 tablespoon olive oil
1 red onion, thickly sliced
1 tablespoon ras el hanout spice mix or other Moroccan tajine
2 cloves of garlic, crushed
1 tablespoon clear honey
100g prunes, coarsely chopped sweet
500ml beef stock
100g dried apricots, halved
400g canned chickpeas, drained
a handful of coriander, roughly chopped
couscous, to serve


Preparing tajine beef bourguignon:

To prepare tagine recipe boeuf bourguignon:


Heat oil in a large pot and add the onion and carrot. Cook for 5 minutes to soften, then remove from the pan with a slotted spoon. In a bowl, combine beef with Moroccan spices and transfer to the pot. Cook for a few minutes, turning meat to brown everywhere.

Return vegetables to the pot and add the garlic, honey, prunes and broth. Bring to a boil, then turn the heat to low and simmer, covered, for 50 minutes.

Remove the lid and cook for 10 minutes, add the apricots and chickpeas halfway. Season and serve with couscous with coriander sprinkled on top.


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Keftas tagine with eggs

Keftas tagine with eggs

 Moroccan tagines

 Recipe suggested by: Chahida
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 4 Persons.
 Preparation Time: 0 h 15 min
 Cooking Time: 0 h 30 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

450g lean ground beef (Kefta)
2 tablespoons olive oil
2 onions, finely chopped
3 cloves of garlic, crushed
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon of paprika
1 teaspoon harissa
2 tbsp fresh coriander leaves, chopped
2 tablespoons fresh mint leaves, chopped
salt and freshly ground black pepper
4 eggs, chopped parsley to sprinkle before serving
tomato sauce:
2 tablespoons olive oil, 2 tablespoons of tomato puree
400g chopped tomatoes, salt and pepper


Preparation of egg tagine keftas:

To prepare tagine recipe keftas egg:


Heat a tablespoon of olive oil in a large skillet. Add finely chopped onions and fry over medium heat for about 8 minutes while you assemble the rest of your ingredients. When the onions are softened but not browned, transfer them to a plate to cool.

Meanwhile, combine beef, garlic, ginger, cumin, paprika, harissa, coriander and mint. Season with a little salt and black pepper. When the onion is cooled add half to the mixture of meatballs. Mix well. Shape the mixture into small balls kefta, about 4cm in diameter.

Heat another tablespoon of oil in the pan and brown the meatballs. Transfer to a tagine or even a pot. Add the remaining onion sautéed with tomato puree and tomato paste. Bring to a boil, stirring all the time. Reduce heat and simmer the sauce for 10 minutes. Taste and season.

Put the meatballs in tomato sauce mixture, and cook uncovered for 10 minutes. Break the eggs over. Bake for about 10 minutes until the egg whites are cooked.

Sprinkle with chopped herbs and serve the tagine keftas egg with couscous or rice or even good homemade semolina bread as the tradition in Morocco.



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Moroccan cuisine is best known oriental cuisines in the world

Moroccan cuisine is best known oriental cuisines in the world

 
Moroccan cuisine is best known oriental cuisines worldwide


In Morocco, the guests are special guests on not only their cook a good meal, they are pampered like babies.
Hospitality begins with the offering of milk and dates, mint tea prepared by both the Moroccan woman by the man (who knows cooking). Refuse would be considered an insult!
No plate on the table in Morocco, the dishes are placed in the center of the guests and traditionally enjoyed the first three fingers of the right hand, or type the kesrah, a loaf of bread made ​​from durum wheat flour cooked at home or if you live in Marrakech in a common oven (each family prepared his bread).
At Riad Najma you can choose to taste Moroccan dishes. Specialties Marrakech and all over Morocco will be offered Kiltoum prepares the dishes in the tradition, know-how handed down from mother to daughter.
The meal begins when the master of the house gave: Bismillah! (Praise be to God).


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