Aicha peels and chops 4 carrots in the same amount of time it takes me to do 1.
Adding yet another spice . . .
This is a tagine pot. Somehow I'm bringing one home to the states.
The onions begin adding to the liquid . . .
Renae thoroughly enjoyed the potatoes.
The finished products all ready to eat!
Incase you are wondering if you would even like tagine, here is what was in the beef dish:
- Beef (marinated in spices overnight)
- Green and Red Peppers
- Seasonings (salt, garlic, parsley, cilantro, paprika, white pepper, cumin)
- Vegetable broth
Tagine is usually served with some kind of bread (Moroccans use a round flat bread) and often couscous. I would leave the recipe on my recipe page but I filled up almost 4 pages of notes trying to right down each thing she did. I would ask her how long she would let something cook and each time she said "I don't know, I just watch and I know when it's done." So when I finally do make my own tagine, you can bet it will not be as good as hers. Next up on Moroccan cooking lessons, pastela! Pastela has chicken almonds, cinnamon and other things stuffed into a pastry type shell. It is AMAZING.