Specifications Moroccan tagine

Moroccan tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry, or fish together with vegetables or fruit.Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tagine. The sweet and sour combination is common in tagine dishes like lamb with dates and spices. Tagines are served with couscous or bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables. This method of cooking is very practical in areas where water supplies are limited or where public water is not yet available.

Read more »

what is tagine?

Tagine or Tegn known in Egypt as the Tagine is at once the name of the vessels and eaters HCA of North Africa and is considered the most famous traditional dishes in Morocco and Algeria, and Tunisia, and consists Aaina tagine traditional entirely of mud heavy sometimes be mottled or glazed. It consists of two parts; Qaeda flattening a circular flat next to a little high, but the cover is a dome-shaped cone which is placed on the base during cooking. The cover is designed to pay so Palmriq evaporated to bottom. The rule is designed to be used to provide Ksahn when it lifted the lid.
Tagine is a dish Amazigh Thumper in history and brings to light the fire and several hours, leading to the separation of the meat from the bone and blending of the flavor of vegetables with meat and gravy. Cover the handle with one hand and can be easily lifted to add ingredients or spices or broth if necessary.
Famous tagine dishes are fried (chicken and lemon), kofta (meat balls and tomato) and Mrozih (lamb, raisins and almonds).
Other components of Tajin Amtun include any product, such as a dove, fish, meat, dried fruit, olives and vegetables. Usually to flavor dishes tagine with cinnamon, ginger, saffron, garlic, head shop, cumin, and pepper. Quince often added to the meat.
During the years 2013 and Mahakat to the surface of Mars by astronauts belonging to NASA in the U.S. volcanic islands of Hawaii, used the Moroccan tagine with Thelat other dishes to feed astronauts on the mind of the dishes that bear Aldharov climate of Mars

Read more »

Moroccan couscous (7 vegetables) ... Pictures

Couscous many kinds of them who with meat, vegetables and meat, including Molasses (sweet), including meat and onions with raisins and Molasses, including chicken and which Baldak Rumi ...
Couscous with meat and vegetables, seven,
A traditional Moroccan dish is very popular, hardly distinguishes Friday in Morocco as we have engaged the bulk of Moroccan homes during the preparation of this blessed day of the week, eaters are delicious and rich in essential for the health of our bodies Ingredients:
Amounts of couscous
+ Half a kilo semolina P
Put in a pot of water + a pinch of salt + onion divided by four to get the brine and a little breezy.

+ K tablespoon of margarine or 14:00 as butter

 How to prepare couscous

 Cut large pieces vegetables

 

 

Keep meat and sauté the onion and add spices after frying add the vegetables except pumpkin, chickpeas, red chili and then put another all-in cooker

Sprinkle couscous with water and oil

 Moving the couscous with our own hands

 

Keep in couscous (Kskas: vase of metal or pottery, with a concave hole, put the couscous and draws on much of it to be implemented due to its vapor) we put up the pot containing meat, vegetables and spices

 

 Placed couscous boiling 3 times and every time a bulletin water is still hot and move it in our own hands, and the last time we add salt and water when saturated with water and add the olive oil and put it empowers
When cooking vegetables and couscous put the meat on it.

 

 

 

 

 

 

 

 

Read more »