Somewhere far away, there is a delicious meal that suits our taste very well. We want you to meet him and welcome him to your tables as soon as possible. Meet tagine, one of the most popular recipes of Moroccan cuisine, consisting of different combinations of ingredients we frequently consume in our daily lives. It takes its name from the domed clay pot in which it is cooked. It can be made with different recipes. It is quite difficult to find these containers in our country. That's why we bring together a version that can be easily made at home.
First, we prepare a salty rice using semolina. This pilaf is called couscous. Then we cook meat with plenty of spices, honey and fruit and combine the two. The essential thing is to use pickles. If it is in season, pumpkin puree adds flavor to the taste of the tagine. Roll up your sleeves for this different and very delicious recipe, good luck in advance.
For the pilaf:
- 2 cups semolina
- 2 spoonful butter
- 2 glasses of water
- 1 teaspoon black pepper
- 1 teaspoon of salt
For the meat:
- 400 grams of cubed lamb meat
- 2 spoonful butter
- 1 teaspoon black pepper
- 1 teaspoon of ginger
- 2 medium sized onions
- 1 teaspoon cumin
- 3 cloves of garlic
- 1 teaspoon allspice
- 1 teaspoon turmeric
- 1.5 glasses of water
- 1 teaspoon lemon zest
- 1 teaspoon coriander
- 1 handful of prunes
- 1 tablespoon of honey
- 1.5 cups broth or chicken broth
For service:
- 1 cup boiled chickpeas
- 300 grams of mixed pickles (cucumber, cabbage, carrots)
- 1 bowl of pumpkin puree
How to Make Tajin Recipe?
- Start by preparing the rice first. Take semolina and butter into a pot. Start roasting well.
- Then add water, black pepper and salt.
- When the semolina absorbs its water, turn off the stove. Leave it to brew with the lid closed.
- For meat; Finely chop the red onions. Then put it in a pot and start sautéing it with butter over low heat.
- Sauté until slightly caramelized. Then add the meat and fry.
- Add the broth and all the spices, as well as the garlic, and let it cook.
- When it starts to absorb the water thoroughly, add the prunes, honey and lemon zest and cook for another 5-10 minutes. Then take it off the stove and leave it to rest with the lid closed.
- Spread bulgur on the bottom of a serving bowl or a large and deep serving plate. Add the meat you prepared on top. Decorate with boiled chickpeas, pumpkin puree and pickles. Then serve. Bon appetit.