Easy Vegetable Tagine - Recipe for Moroccan Vegetarian Tagine

Easy Vegetable Tagine - Recipe for Moroccan Vegetarian Tagine

Easy Moroccan Vegetable Tagine with Argan Oil

Vegetables cooked in traditional Moroccan tagines have appetizing texture, color and delicious, slow-cooked flavor. Use either argan oil or olive oil when preparing this easy vegetarian tagine recipe. A diffuser is recommended for placing between the tagine and burner.

You can eat this dish with a fork, but it's usually scooped up with crusty Moroccan bread such as Semolina Bread.

Serves 4 as a side, or 2 to 3 as a main dish.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Ingredients:

1/4 cup olive oil or argan oil
1 onion, sliced into rings
4 carrots, peeled and sliced into 1/8" thick planks
2 tomatoes, sliced
2 large potatoes, peeled and sliced 1/4" thick
1 1/2 teaspoons salt
1 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon turmeric
pinch of saffron threads, crumbled (optional)
1 tablespoon chopped parsley or cilantro, for garnish
Preparation:

Mix the spices with the potato slices, and set aside.

Pour half of the argan oil or vegetable oil into the bottom of a tagine, and then layer the vegetables in this order:

the onion rings
the tomato slices
the carrot slices
the potato slices
Drizzle the remaining oil over the potatoes. Rinse the spices from the bowl which held the potatoes by swirling one cup of water in the bowl. Add this water to the tagine, and cover.

Place the tagine on a diffuser over medium low heat, and bring the tagine to a simmer. It's normal for this to take 15 or 20 minutes, so stay patient.

Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about an hour and half. Check to see that the vegetables are tender, and reduce any excess liquid if desired.

Garnish the tagine by sprinkling the chopped parsley or cilantro over the potatoes. Serve warm directly from the tagine with crusty bread.



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moroccan dishes recipes

Kefta

Definition:
Kefta is the Moroccan word for ground meat, particularly ground beef, ground lamb or a combination of the two. In Moroccan recipes, kefta is usually well-seasoned with salt, paprika, cumin, parsley and cilantro. Cinnamon, hot paprika, onion and mint leaves are popular additions.

Kefta is usually ground fresh per order at a butcher, and customers can choose to have the spices, herbs, and additional fat mixed in as the meat is being ground. Many Moroccans, however, prefer to season the meat at home.

Also see Moroccan Kefta Recipes.


Pronunciation: kef-ta
Also Known As: kofta, kufta, kufteh



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Moroccan Tagine of Fava Beans (Ful) and Artichokes

Moroccan Tagine of Fava Beans (Ful) and Artichokes

Tagines with fava beans are usually prepared as family meals, but the addition of artichoke hearts makes this particular dish elegant enough for company. Ginger and preserved lemon give the sauce its robust, tangy flavor.

Fresh fava beans and artichoke bottoms are recommended. See How to Clean Artichoke Bottoms if you've never worked with fresh artichokes.

This tagine recipe is modified for a pressure cooker. If using a Dutch oven or pot, double the cooking times and add water as necessary during cooking.

The prep time below doesn't include shelling the beans or cleaning the artichokes. Serves 4.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

1/2 kg (about 1 lb.) lamb, beef or goat, cut into 3" or 4" pieces
1 medium onion, chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons ginger
1 1/2 teaspoons salt
1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1 large handful of fresh cilantro, finely chopped
1 large handful of fresh parsley, finely chopped
1/4 cup olive oil
1/4 cup vegetable oil
-------------------------------------
1/2 kg (about 1 lb.) shelled fava beans (approx. 3 lb. in the pod)
8 artichoke bottoms
1 preserved lemon, quartered and seeds removed
1 large handful of red olives
Preparation:

Mix the meat, onion, garlic, spices, herbs and oils in a pressure cooker. Over medium heat, brown the meat, uncovered and stirring occasionally, for about 10 minutes.

Add about 2 cups of water, cover the pressure cooker, and increase the heat to high. When pressure has been achieved, lower the heat to medium to medium-high, and cook with pressure for about 30 minutes.

Add the fava beans, artichoke hearts, lemons and olives. If necessary, add enough water so that the artichokes and beans are completely submerged when pushed down with a spoon.

Cover the pot and bring to pressure over high heat. Lower the heat to medium to medium-high, and cook for 10 minutes.

Uncover the pressure cooker, and reduce the sauce over medium heat until it is the consistency of a very thick broth and sits well below the level of the beans and artichokes.

Serve with crusty bread for scooping up the tagine.


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