Saturday, October 2, 2010

Vegetable Tajine: Moroccan Cooking


I'm cooking a vegetable tajine for lunch today. If you're not into vegetables, you might just start liking them in a tajine if you try it! The spices add flavor to the plainest veges, and when eaten with some Moroccan bread it's just the perfect meal for lunch.


Vegetable Tajine Recipe

Serves 4

1 onion, diced
2 cloves garlic
1/4 cup olive oil or vegetable oil
1/4 cup chopped parsley
3 tomatoes (Cut 2 into halves and leave the 3rd)
4 potatoes, cut into quarters
2 turnips, cut into quarters or halves(optional)
2 carrots cut into quarters
1 small eggplant, chopped into 1 inch pieces(optional)
2 small green pumpkins (peel half skin off in strips), cut into halves
2 zucchinis (peel half skin off in strips), cut into halves
2 green peppers, cut into quarters
2 tsp ginger powder
1/2 tsp turmeric
1/4 tsp yellow food coloring (optional)
1/2 tsp pepper
1 tsp tomato paste
salt to taste

Place your onions in the pot with the oil. Grate the garlic finely in. Cut the centers out of the tomatoes and grate the pulp into the pot. Add all the spices and parsley, and heat gently, stirring until the onions are soft.

Now add the turnips and carrot. Cover with water, close the pot and cook on medium heat for 10 minutes. Now, add the potatoes, eggplant, zuccini, and pumpkin. Barely cover with water and cook another 10 minutes. Lastly, slice the last tomato over it, and add the green pepper, laying them over the top with the skins facing up.  Mix the tsp tomato paste with a little water and add it. Don't cover with water this time, just add a little if the water is low. Sprinkle a little more salt and pepper over the top if you like. Cook another 10 minutes on low heat and serve. Goes well with Moroccan bread.

*If you're fortunate enough to own a tajine that cooks over the stove, add everything at one time, in the same order as the instructions (onions first etc.) then fill the tajine nearly to the rim with water and place the top over it. Cook on low heat about 40 minutes (check regularly and add a little water if it's drying up) until all the vegetables are cooked.

*Add a little cayenne pepper with the ginger if you want your tajine spicy.
*Sprinkle some oregano or extra chopped parsley over the vegetables if you like herbs.
*A bowl of peas or chopped green beans can be added with the carrots. Tajine is very flexible, you can add and take out vegetables according to what you like, and what's available.
*Add slices of lemon with the sliced tomato for a little tangy flavor.

1 comment:

Katia said...

This is definitely on my to do list!