Tajine

The dish

The word “tajine” comes from the name of the very particular Moroccan pot traditional built in Terra cotta glazed resistant to high the temperature of cookings and equipped with a lid Conique in which cook the food meats and vegetables and spices with choked and with the steam possibly without any fat contents.

Various kinds of Tajines

There exists a large variety of tajines:

Tajine with the Chicken, the Lemon-yellow and the Olive S
Tajine with the Tuna
Tajine with the Sardine S
Tajine with the lamb and the Quince S caramelized
Tajine with the Prune X
Tajine with the Vegetable S
Tajine with the orange S and the Tangerine S
…

Example of receipt

The receipts can be declined ad infinitum according to the choices of Viande S, Poisson S, Légume S, Fruit S, of spice S and accompaniments…

A traditional dish with tajine is not essential and can be replaced by a gross Cocotte. Caution: many dishes with tajine commercial are decorative dishes “and of presentation” which are not designed to resist the fire of cooking.

Preparation

Émincez some Onion S and to make them return at the bottom of a casserole with a generous amount of Olive oil.

Meat and fish

The meats most usually used are the Agneau, Veau, Bœuf, Porc, Poulet, Saucisse S, Merguez with alternatives of Poisson S, mixed or not.

To prepare pieces of the size of a mouthful (for the chicken legs, separate the top from thigh and bottom).

Prepare a mixture of spices: Cumin, Close-cropped el hanout, saffron, Gingembre powders some, Curry, Piment, nutmeg, Coriandre, grooves etc

Salt and Poivre Z the meat or fish and pour the mixture above.

To place the meat or fish in the casserole and to make gild.

Vegetables

The most used vegetables are the Potatoes, Tomate S, Zucchini S, Eggplant S, Navet S, Garden pea, Carotte S, Poivron S, fennel, Chick-pea S, Olive S green…

Cut to them approximately pieces. Once the well gilded meat, add eggplants gradually, then the other vegetables juicy , the carrots, the chick-peas and the olives in the casserole. ( Attention: the eggplants tending to absorb the olive oil, it is to better do them to roast before with the stove. )

Add various spice S to scent the dish.

To add one or two glasses of water over the whole to make vapor.

Cooking

To leave mijoter at least a good hour with average fire, choked and the steam, so that all the flavors of the ingredients mix well. A heated tajine is still better.

Sweeten-salted idea

To add good a Spoon to soup of Honey at the end of the cooking and possibly a point of grooves.
To add a few pieces of sugar during cooking to make disappear acidity from tomatos.
to add Prune X, Date S, Fig S, Almond S, Apricot S, Candied fruits, Lemon-yellow S or Reason

External bonds

free Receipts of tajine
Receipts of tajine on cuisine.elle.fr
Receipts of tajine on www.aufeminin.com
Explanation on the form

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