dried prunes tagine recipes

 

delicious dried prunes tagine recipes

Tagine is a traditional North African dish named after the clay pot in which it is cooked. it is a slow-cooked stew that usually contains meat, vegetables, and a variety of spices. the dish's exact origins are believed to have originated in Morocco.

Dried prunes are a common ingredient in Moroccan tagines, and they add a sweet, rich flavor to the dish. it is often paired with chicken or lamb, along with other ingredients such as onions, garlic, ginger, and a variety of signature spices that Moroccan cuisine is famous for. it specializes in a mixture of pungent flavors such as cumin, cinnamon, and dried coriander. these spices add a special taste and flavor to tagine and are often combined with dried fruits such as prunes or apricots to create a delicious balance of sweet and savory flavors.

In general, dried plum tagine is a classic Moroccan dish that is loved because of its rich and savory flavor and is a popular dish for banquets and weddings.

A recipe for meat with plums, in which the sweet and salty taste mixes together, and it is the wedding and banquet dish par excellence. The garnishing ingredients differ, as nuts or sesame can be used ...

What meat goes well with prunes?

The best meat suitable for this recipe is beef and lamb, but other varieties are rarely used.

Amounts tagine plum

•   A kilogram of beef meat
•   3 onions
•   Two cloves of garlic
•   Small bunch of coriander and parsley
•   A teaspoon of ghee
•   Turmeric teaspoon
•   A teaspoon of ginger
•   Half a teaspoon of black pepper
•   A quarter teaspoon of cardamom and nutmeg
•   4 tablespoons of vegetable oil
•   Salt to taste
•   water as needed
•   250 grams of dried plums
•   100 grams of almonds
•   Three tablespoons of sugar
•   One tablespoon of animal butter.

  How to prepare tagine with dried plums:

1.   Mix the spices with the ghee well, then brush the meat pieces with this mixture.
2.   Leave the meat in the spice mixture for at least an hour. It is preferable to leave the meat in this marinade overnight for a better result.
3.   Put the finely chopped onion and the crushed garlic, with the meat and oil, in the tagine over low heat.
4.   Sauté the onions and meat for two minutes, then add the water and a bunch of breezy herbs.
5.   We leave the tagine on a quiet fire until the meat is well cooked.
6. We take half a small cup of broth and keep it aside.
7. We continue to cook the meat until the broth coagulates and becomes thick.
8.   In a saucepan, put the plums and water and leave it on the stove for half an hour, until the plums are soft and tender.
9.   Drain the plums from the water.
10.   We put the reserved broth in a casserole, then add the sugar, butter, a little cinnamon and the boiled plum.
11. On a very quiet fire, put the casserole and stir the ingredients constantly until the plums become soft, about 15 minutes.
12.   Arrange the meat in a serving dish, add the broth, then stack the plums on top of the meat. Garnish the meat with plums, then with crushed almonds or roasted sesame, or both.

The dish is served with Moroccan bread.

How to make prunes with fried almonds? 

  Ingredients

• a kilogram of lamb.
• Onion grains.
• Two garlic cloves.
• A teaspoon of ghee.
• Turmeric teaspoon.
• A teaspoon of ginger.
• Half a teaspoon of black pepper
•    A quarter teaspoon of cardamom and nutmeg.
• 4 tablespoons of vegetable oil.
• Salt to taste. water as needed.
• 250 grams of dried plum.
• 200 grams of almonds.
• Three tablespoons of sugar, one tablespoon of butter.

how to prepare

1. Mix the spices with the ghee well, then brush the meat pieces with this mixture. Leave the meat in the spice mixture for at least an hour.
2. Put the finely chopped onion, the mashed garlic, the meat, and the oil in the tagine over low heat.
3. Sauté onions and meat for two minutes, then add water. We leave the tagine on a quiet fire until the meat is well cooked.
4. We take half a small cup of broth and keep it aside. We continue to cook the meat until the broth coagulates and becomes thick.
5. In a saucepan, put the plums and water and leave it on the stove for half an hour, until the plums are soft and tender.
6. Drain the plums from the water.
7. Put the reserved broth in a pot, then add the sugar, butter, and boiled plums. On a very quiet fire, we stir the ingredients constantly until the plum becomes honeyed.
8. Put the meat first in a serving dish and add the broth, then lay the plums on top of the meat and garnish with fried almonds.