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Tajine de ied

Tajine de ied

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First, the meat is washed, wiped with an absorbent paper towel and cut into pieces. Heat a pan with 3-4 tablespoons of olive oil and fry the meat on all sides. Remove the meat with tongs and put it in the heat-resistant dish or tajine dish if we have it. After frying all the pieces of meat, add 2 tablespoons of olive oil and sauté the chopped onion. After the onion has hardened for 3-4 minutes, add the cleaned carrot and cut into 1-2 cm pieces, the kapia pepper cut into larger pieces. Let it cook for another 2-3 minutes. After the vegetables have hardened, add the mixture of Berber spices, mix the vegetables well with the spices, add the peeled tomatoes and cut into larger cubes. Put salt and freshly ground pepper over the meat, add the mixture of hardened vegetables and mix all the ingredients lightly. Put the red wine over the dish (be careful not to put too much, not to completely cover the food), the piece of butter on top, cover the bowl with a lid and put it in the oven heated to 150-160 degrees (on low heat) for 1 hour and 30 minutes. After the time expires, add the bay leaves and allspice seeds and leave for another 30 minutes in the oven. Then add the raisins and dried apricots cut into smoked, cover the bowl and bake for another 10-15 minutes. When the food is ready, add the finely chopped parsley and mix carefully so as not to crush the meat (it is very tender) and the vegetables.

Serve a portion of couscous with goat cheese. I guarantee you will not regret it, it is a delight. Good appetite!!!!

Oyster meat tagine recipe

Last week I had guests for dinner and I thought it would not be bad to prepare in the tajine dish the ostrich meat received for testing from Buzzstore, a campaign that I talked about and in which I was glad that I was selected because I was curious about this type of meat.

I know that ostrich meat is very healthy (having fewer calories, cholesterol and fat than regular meat), I had tasted it many years ago and I just remembered that it was different, more consistent than beef, but overall I liked it.

Overall impression of ostrich meat it remained the same, and the meal was a simple one, exactly to my taste and, to my joy, but also to everyone's. I was once again convinced & # 8211 about what I was talking about the tables with guests, that the best solution, even when we are not just the two of us at the table, is to adapt them to what you are.

I may never get the perfect appetizer platter, but it's not for me either & # 8230 and then it's best to focus on the things I like :).

Coming back to my ostrich meat tagine, the recipe was adapted starting from ostrich goulash recipe from the bag in which the meat was and it looked really good with this preparation.

I really liked the idea of ​​putting the recipe on the bag, it was handy and I was able to orient myself (although I made the preparation, in general, as I usually do). This is what the recipe bag looked like, it came frozen, nicely packed in a thermal insulation bag, and I thawed the meat, leaving it in the fridge overnight, just as it said in the instructions:

Ostrich meat & # 8211 goulash

I made it obvious in the tajine pot with which I get along very well & # 8211 I have this one I.

Ingredients used for tagine with ostrich meat

  • 500 grams of ostrich goulash, ready sliced,
  • 2 medium onions (I had tomatoes),
  • 300 grams of finely chopped mushrooms
  • 3 potatoes (about 500 grams), sliced,
  • a handful of frozen vegetables,
  • 2 cups of tomato juice (I forgot them when I took the picture),
  • 2-3 teaspoons of oil,
  • spices: salt, pepper, turmeric (I put it wherever I think it works), it's the one taken from iHerb,


I put about 2 teaspoons of oil on the bottom of the pot and spread the onion, which I previously squeezed between my hands with a little salt (sometimes cut it into small pieces, but the onions I had were long and narrow and I liked it more like that):

Onions, salt and oil

I added the meat and the other spices + a little more salt. There are many recipes in which the meat is pre-fried right in the dish, I don't particularly like it and, in addition, as the dish is on the fire relatively long, the meat will not stay browned. I always followed, in general, the instructions in the instructions received with the bowl and there was nothing written on the frying pan:

Meat and spices

I chewed very little, so that the onion enters the meat, but in principle it remains as the first layer. And the oil must be on the bottom of the pot, so that it does not stick (some dishes stick a little, but it is easy to clean).

I then added the vegetables, in layers. The principle is that the hardest boils should be below, I put them according to inspiration. The picture is the one in front of the mushrooms, I put it that way because it was more colorful. The idea is to put the vegetables layer by layer:

The vegetables

After the vegetables I put the tomato juice (and I didn't pose, but I simply poured it on top). I put the pot on the fire with a lid and left it for a long time (about 3 hours I think). Ostrich meat is quite strong, it also resembles beef in this respect. I mean, I had to seriously boil it, I leave a chicken tagine for about an hour and a half.

What I like about this dish (I think I've said it before) is that you don't have to sit next to it or take care of it. I work from home 50% of the time or even more, so in the morning, after I drink my coffee / have breakfast, I can assemble it and then come back in an hour or even more to see how it goes. It does not stick, it does not emit smoke, it cooks extremely slowly, starting with the lower layers.

It is true that the fire must be extremely small (the smallest on the stove + a protection I use). But it's great to spend only 10-15 minutes cleaning some vegetables and then putting your food on the plate.

Speaking of food on the plate, the final product looked like below. The color was more brown from the meat I think, it's usually a little different (maybe I'll put the recipe for the next tagine and I have to look for more pictures, because I still have). I also had a homemade blueberry and mineral water for whoever wanted it, it was something ad-hoc, I didn't have a special occasion.

Tajina with ostrich meat

He was successful, he ate almost all that evening. There was very little left and, as I often do, I made a pilaf from a cup of rice, a few mushrooms and a small onion, and the next day we ate them together, resulting in a kind of Asian lunch (or so it seemed to me). The combination may not have been the most successful, but we liked it:

Lunch with rice and left-overs

Lamb steak garnish: top 3 recipes

3. Garnish with potatoes

If you are a fan of classic dishes, this garnish for lamb steak is ideal for you.

Ingredient: 1.5 kg of potatoes, two heads of garlic, rosemary, thyme, oil, salt, pepper.

Prepare the potatoes (peel them, but do not cut them) and place them in a tray lined with baking paper. Prepare a mixture of thyme, rosemary, crushed garlic, oil, salt and pepper, then pour it over them. Put the tray in the oven for 30-40 minutes, then check if the vegetables have softened. Serve with lamb and wine steak.

2. Garnish with almonds, feta cheese and mint

Do you want to pamper your taste buds with a special garnish? Then try this recipe with Greek notes.

Ingredient: 3 quarts of chopped almonds, half a cup of chopped dates, 100 g of feta cheese, two tablespoons of finely chopped mint leaves, freshly ground pepper, olive oil.

Mix all the ingredients in a bowl, then put them over the lamb steak in the oven, at 200 degrees Celsius, in the last 6 minutes.

For the preparation to come out divine, you can prepare a dressing that will compliment the flavors. All you need is orange juice, honey, a few coriander leaves and a little olive oil. Mix them all and pour a few teaspoons into each plate.

1. Garnish with peas, olives and onions

Easy to prepare and tasty, this lamb steak garnish will guarantee you success at the Easter party.

Ingredient: 150 g of frozen peas, a few onions, 20-30 olives, two cloves of garlic, 150 ml of dry wine, oil, salt, pepper.

Keep the lamb steak in the oven for 20 minutes, then pour over the meat half of the indicated amount of wine. Let another 20 minutes pass, then add the remaining wine, olives and onions. Cover the tray with aluminum foil and leave the preparation in the oven. Meanwhile, bring the peas to a boil in a little water. Cover the container with a lid and let the composition simmer for 10 minutes. Add the crushed garlic, salt and pepper, mixing well. Put the peas on top of the rest of the dish and keep it in the oven for a while.

Choose your favorite recipe lamb steak garnish and impress your loved ones with a festive dish special in taste, aroma and appearance.

Duck noodles in slow cooker

Are you looking for an irresistible recipe, but don't want to spend too much time in the kitchen? Although the duck tagine recipe takes quite a long time, being prepared in a slow cooker, the appliance will do all the work for you.


  • 4 duck legs (250 g each)
  • 100 g chorizo ​​sausages, without skin, cut into slices
  • 1 zucchini, cut in half lengthwise, then thinly sliced
  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 cloves garlic, finely chop
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried thyme
  • 2 teaspoons ground coriander seeds
  • 1/2 teaspoon hot pepper flakes
  • 125 ml dry white wine
  • 400 g canned chopped tomatoes
  • 2 long strips of orange peel
  • 12 pitted prunes
  • 2 tablespoons freshly squeezed orange juice
  • salt
  • ground pepper
  • chopped coriander leaves for serving
  • boiled couscous, for serving

Method of preparation

Heat a double-bottomed skillet over high heat.

Add the duck legs with the skin down and fry them for 3-5 minutes, until all the fat under the skin drains into the pan.

Remove the thighs from the pan with a whisk and move them to the slow cooker as they brown.

Keep about 1 tablespoon of fat in the pan and drain the rest.

Reduce the flame in half, add the chorizo ​​and fry it, stirring for 1-2 minutes until the fat drains and begins to become crispy.

Remove the sausage with a whisk from the pan and transfer it to the pot, then add the zucchini to the pot.

If less than 1 tablespoon of fat remains in the pan, add oil and heat.

When the oil is hot, put the onion and harden it, stirring for 2 minutes.

Add the garlic, fennel seeds, thyme, ground coriander and hot pepper flakes.

Cook for another 1-2 minutes until the onion is soft.

Pour the wine over it, bring to the boil and boil until it almost evaporates.

Add the chopped tomatoes and orange peel.

Season with salt and pepper, bring to the boil and then pour the mixture into the pot.

The ingredients in the pot will not be completely covered with liquid.

Add the prunes, pushing them through the duck legs.

Cover the pot with the lid and cook for about 2 hours on the HIGH stage.

Season with salt and pepper to taste, toss with orange peel, sprinkle with coriander fruit and serve with couscous.

Portioned pieces of meat are washed and boiled in a large bowl / pan.

It foams from time to time.

While the meat is boiling, wash and clean the garlic and green onions.

, then cut them into 2 cm pieces.

When the meat is almost cooked, add the onion and garlic.

Let it boil for 7-10 minutes and add the tomato juice and keep it on the fire for another 10 minutes, to give it a few boils.

Season with salt and pepper to taste, turn off the heat and add the washed and finely chopped greens.

Chicken tagine with vegetables

When you like to cook, write about it and pose for it, you have the great advantage of receiving useful gifts: exotic ingredients, kitchen utensils, photo accessories. Last year, my wife gave me a present tagine "Firm".

I have long wanted such a dish for cooking, specific to the Maghreb cuisine (more about tagine and what to do with it you can read here). I couldn't bring one directly from the source, I don't know if it would have lasted on the route Rabat - Paris-Orly - Paris-Charles de Gaulle - Bucharest-Henry Coandă - Bacău.

I was waiting for a more special opportunity to prepare something in the new toy I received, an opportunity that came up recently. I took advantage of the fact that my daughter came home again and I co-opted her to make one chicken tagine with vegetables. The original recipe, of Moroccan origin (I found it in the user manual that came with the tagine), was slightly modified (adding some spices, giving up some vegetables and replacing the pickled lemon with fresh lemon). And again I cooked for three generations of women, this time with substantial help from one of the generations.

What do you need?

  • The thighs and wings of a chicken
  • ½ teaspoon ginger powder
  • ½ teaspoon lemon (lemongrass)
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon Ras-el-Hanout spice mixture
  • 1 teaspoon oyster sauce
  • 1-2 tablespoons of olive oil
  • 150 mL of poultry soup (chicken, chicken, turkey) or, in its absence, water
  • 1 clove of garlic, cleaned and sliced
  • 1 red bell pepper, cleaned and cut into cubes
  • 1 zucchini peeled and cut into cubes
  • 3 smaller carrots, cleaned and cut into thick slices (2 cm)
  • 3 diced tomatoes
  • 10 - 12 Kalamata olives
  • 1 peeled lemon, cut into cubes (it would be ideal if you had pickled lemons)
  • Lemon juice
  • 1 bunch of chopped green parsley
  • Salt, pepper - to taste.

For couscous:

  • 250 g couscous
  • ½ teaspoon Ras-el-Hanout
  • ½ teaspoon white sesame
  • ½ teaspoon black sesame
  • 300 mL of poultry soup (chicken, chicken, turkey) or, in its absence, water.

How do you proceed?

Before using the tagine for the first time, its manufacturer recommends pouring a small amount (100 mL) of boiled milk into the bottom bowl. After it cools, discard and wash the tagine again, then dry. It is now ready for use.

If you do not have a tagine, you can very well use a saucepan or casserole, equipped with a regular lid, provided that the vessel has walls as thick as possible, for even heat distribution and good thermal inertia (source).

  • The pieces of chicken are wiped well with absorbent napkins, sprinkled with half the amount of spices (ginger, turmeric, paprika, lemon, Ras-el-Hanout), seasoned with salt and pepper, greased with olive oil ( 1 tablespoon) and oyster sauce, then massage well and refrigerate for 30 minutes (minimum) - 2 hours
  • Put 1 tablespoon of olive oil in the tagine and fry in it, over low heat, sliced ​​garlic, 1 - 2 minutes
  • Add the remaining spices, lemon and diced tomatoes, mix and bring to a boil.
  • Add the chicken pieces and sprinkle with the juice of half a lemon
  • Boil the meat slowly for about 5 minutes, turning it on all sides, then gather in a pyramid in the center of the tagine.
  • Add the carrot slices and the poultry soup (150 mL), put the conical lid on and let it boil slowly, over low heat, stirring sporadically, for 40-45 minutes.
  • Add the zucchini, bell pepper and olives, cover again and simmer for another 45 minutes, until the liquid in the tagine drops almost completely.
  • At the end, take the tagine off the heat and add the chopped parsley - cover again and let it rest for 4-5 minutes.

While boiling and the last vegetables added to the tagine, prepare the couscous:

  • In a large bowl, mix the couscous with the sesame and Ras-el-Hanout, then pour over the mixture water or hot poultry soup.
  • You can also add 3-4 tablespoons of tagine juice, for extra flavor
  • Cover the bowl with a lid and let the couscous swell for 5-10 minutes (or until it absorbs all the liquid)
  • Then loosen the contents of the bowl with a fork and the couscous is ready to serve.

On the serving plate you can arrange the dish as you wish, or as you think is more aesthetic.

I didn't pay much attention to this detail, but I made individual portions for each table, and I also gave them cutlery. I make this statement because in the Moroccan family to which I was invited to dinner, everyone ate with their hand (more precisely with the thumb, forefinger and middle of the right hand) directly from the large plate on which were the chicken tagine and the couscous. When I say "everyone" I mean the men sitting at the big table in the living room. The women and children had their own separate table in the kitchen, where they sat down after finishing serving the main diners. This is what happens in A.D. 2006, in Rabat, the capital of Morocco, in the family (numerous, which is true) of a university professor. I don't think much has changed since then.

Have fun and see you healthy again!

Veal tagine with figs

Autumn has come into its own, the sun is more and more shy and, until the radiators die down, all we have to do is warm our souls with a hot and fragrant food. I thought that a tagine is the best for this period, hiding under its burnt earth bell a part of the scorching sun of North Africa, in the form of spicy and fragrant spices. Also because it's autumn, they made room for some ripe and sweet figs under the tajine bell. A wonderful dish came out, this veal tagine with figs.

Preparation time: 01:30 hours
Cooking time: 01:00 hours
Total Time: 02:30 hours
Number of servings: 6
Degree of difficulty: low

Ingredients Veal Tajine With Figs:

  • 1 kg. of veal
  • 8 medium-sized potatoes
  • 2 small onions
  • 40 ml. of olive oil
  • 2 cloves of garlic
  • 2 large tomatoes, peeled from the skin
  • 1 small hot pepper, green
  • 1 lemon
  • 1 tablespoon harissa pepper paste
  • 2 celery stalks (celery stalk)
  • 1 teaspoon coriander powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon sweet pepper
  • 1 teaspoon hot paprika
  • 1/2 teaspoon turmeric
  • 3 cm. of fresh ginger root
  • 1 bunch of fresh parsley
  • 1 bunch of fresh coriander
  • 1 cinnamon stick
  • 2 bay leaves
  • 8 fresh figs
  • 30 grams of butter
  • 1 teaspoon of honey
  • salt and pepper

Preparation of Veal Tagine with Figs:

1. The green hot pepper is cleaned of seeds and chopped into large pieces, 1 onion is cleaned and cut into 8, the peeled tomatoes are cut into 8, the garlic is peeled, the celery stalks are cut into 1-2 cm pieces , chop 1/2 teaspoon of parsley and coriander (if you don't like green coriander, give it up). Its lemon is scraped off the yellow side of the peel, which is kept and then squeezed. Blend the green hot peppers, tomatoes, onion cut into 8, garlic, celery, 1/2 of the lemon juice, ginger and celery pieces.

2. Peel the veal, cut it into cubes and place in a bowl. Pour over the vegetable mixture given in the blender. Add harissa pepper paste (found in Arabic shops, if you don't have it, it can be replaced with another pepper paste), lemon peel, coriander powder, cumin powder, sweet and hot paprika, turmeric, 1 teaspoon of salt and ground pepper to taste.

3. Massage the veal well with all the added ingredients, cover and let it marinate for 1 hour at kitchen temperature or overnight in the refrigerator. Heat the oil in the tajine bowl (which you can replace with a larger pan), then add the meat as much as possible drained from the marinade. Cook the meat in tajine, stirring a few times, until light in color on all sides.

4. Peel the remaining onions, cut the fish and add over the meat. Stir and cook until onions begin to soften. Meanwhile, the potatoes are cleaned, washed well, cut into quarters and mixed with the remaining marinade. Arrange the potatoes on top of the meat and fill with hot water just enough to cover the meat about 1 cm. (Potatoes should not be completely covered with liquid). Add 1 cinnamon stick and 2 bay leaves and cover the bowl with the lid and reduce the heat to a minimum.

5. Keep the tajine on the fire for about 45 minutes, until the meat is tender and the potatoes are well penetrated. It is necessary to check the dish several times during cooking, so as not to catch the bottom meat and, if necessary, to add a little more hot water.

When the meat is well cooked, wash the figs well, remove the tails and cut each fig into quarters, without coming off completely. Put a little butter in each fig and place it on top of the boiling food. Sprinkle everything with bee honey and cook for another 3-4 minutes, until the butter melts well and the figs soften a little. Taste the food and match the taste with salt, pepper and preserved lemon juice (if needed).

6. Sprinkle with green parsley and finely chopped fresh coriander and serve immediately.

I wish you good luck, and if you are looking for recipes in the fall, I recommend another one I wrote for Bonduelle.

25 g raw sugar
200 ml of pomegranate juice or water
100 g pitted plums
1 piece of star anise
6-7 pcs small onions
2 pieces of zucchini
olive oil
1 tablespoon butter
ground black pepper Fuchs
salt to taste
2 pieces of chicken breast
Fuchs ground ginger
Fuchs ground nutmeg
cardamom berries Fuchs
coriander berries Fuchs
1 sliced ​​lemon
50 g whole almonds

Put the caramelized sugar in a saucepan. Quench with pomegranate juice or water, bring to a boil, add the plums, star anise and simmer for about 20 minutes.

Preheat the oven to 180 ° C (top and bottom heat).

Peel the onion. Cut the zucchini into rounds. Heat a tablespoon of olive oil and half of the butter in a pan. Saute the onion. Add the pumpkin pieces and let them simmer until soft. Season with salt and pepper. Place the hardened vegetables in a tagine dish.

Portion the chicken breast. Fry the pieces of meat evenly in a pan with a little oil and the rest of the butter. Season, to taste, with salt, pepper and the rest of the spices and place the meat over the vegetables.

Spread the plums over the chicken together with the leftover juice, lemon slices and almonds. Put the lid on, put the pot in the oven and bake for about 1 hour.

Wash and chop the green onion and green garlic, continue with the rosemary and add all the other flavors in a bowl. We mix them all.

How to prepare meat for marinade

We separate the thighs from the rest of the meat, if we have half a lamb or goat, and we cut the thicker skins with a sharp knife, but we do not remove the fat, because it gives an excellent flavor to the dish. We wash the thighs well and then make notches using the tip of the knife, to fill them with flavors and to allow the wine that we will add later, to penetrate well into the meat.

Lamb stain & # 8211 marinated for lamb

How we flavor meat

Place the thighs in a container high enough and start filling the gaps in the notches. For starters, with a peppercorn in each notch, and then with the dry spice mix. This method of flavoring the meat takes about 10 & # 8211 minutes, and in the end, the meat will acquire a strong aroma.

Add the sunflower oil to the bowl, then the white and red wine. If you can, use a homemade wine because it has a stronger aroma.
Mix and cover the container with foil and put it in the fridge. After two days, turn the meat so that it penetrates evenly on all sides.

We keep the stain, in this way, for at least 3 days, but not more than 6 days.

On Easter Sunday, we keep it in the oven for about 3 hours, together with half of the juice in which it was marinated. Remove some of the bay leaves when we put the tray in the oven. For the first 2 hours, the tray is covered with aluminum foil to stifle the meat. Then, remove the foil and turn the meat to brown.

At the same time we taste the juice and balance it, according to taste, with salt and pepper. The temperature should not be too high, it is okay at 150 & # 8211 160 degrees. The juice will decrease and the meat will be very tender and flavorful.

How to make goat steak - Preparation

We will start by preparing the marinade for this meat, as marinating is a time consuming process. We will mix all the ingredients in a bowl, making sure that we have crushed the garlic as for mujdei, crushed. Mix well to blend the ingredients.

I usually use one of those zipped bags and proceed as follows: I put the meat in the bag, then pour in the marinated bag and rub a little to evenly distribute the ingredients on the surface of the meat, then close the bag using the closure system. The bag should be kept in a cool place, but not in the refrigerator, for at least eight or nine hours.

If you have one, you can use the vacuum cleaner to seal the bag, and the marinating time will be shortened from 8 hours to 3, because the vacuum created in the bag forces the marinade to blend better through the structure of the meat.

After this time, we will line a tray with baking paper and preheat the oven to medium temperature, ie 180 degrees Celsius in the case of electric ovens. We will wash and clean all the vegetables that we will then cut into large pieces and season them to our liking.

We will take the goat meat from the bag with marinade and we will put it in the tray, next to the portioned and seasoned vegetables. Over these, we will pour the remaining marinade, then we will cover the whole tray with aluminum foil, so that our preparation stays fragile and does not become too dry.

We will put the tray in the oven and let it cook for about two hours over medium heat. After this time, we will carefully remove the aluminum foil from above the tray and we will increase the oven temperature to 200 degrees Celsius, leaving the goat steak in the oven for another half hour.

After this time, our preparation is finally ready! Good appetite!



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