Category: onion

Moroccan vegetable tajine

Moroccan vegetable tajine

recipe under the cut!

ingredients:

  • 1 white onion, chopped
  • 3 tomatoes
  • 3 potatoes
  • 3 carrots
  • 1 zucchini
  • 1 yellow squash
  • 3 cloves of garlic, minced
  • ½ cup green olives
  • 2 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 tsp salt, or to taste
  • ½ tsp cardamom
  • ½ tsp mace
  • 1 bay leaf
  • 2 sticks of cinnamon
  • pinch of saffron
  • 1 bouquet of parsley
  • 1 bouquet of cilantro

this is a good baseline, but you can also substitute out or add other vegetables/fruits as you please (popular ones also include cauliflower, turnips, peas, dried plums, and green beans), or play with the spices.

instructions:

1. prepare the vegetables: quarter or slice the tomatoes; peel and cut the potatoes into (very) large cubes; peel carrots and cut in half lengthwise (from the greens end to the tip) and crosswise; cut the yellow squash in half lengthwise and crosswise; cut the zucchini in half or in quarters (depending on its size) lengthwise and in half crosswise.

2. place chopped onion, garlic, and saffron in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser).

3. arrange the vegetables that take the longest to cook on the bottom of the tajine and the ones that cook the fastest towards the top. in this case, the potatoes are added first, then the carrots, then the squash and the olives. I prefer to quarter the tomatoes and put them in the centre, but you can also slice them and lay them on top.

4. add parsley and cilantro over top of the vegetables, then sprinkle the spices evenly over the tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables.

5. cover and cook on low for about 2 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are cooked.

BRUSCHETTE BROCCOLO E POMODORIIngredienti (4 persone): 100 gr di…

BRUSCHETTE BROCCOLO E POMODORI

Ingredienti (4 persone): 100 gr di pane toscano senza sale, 1 broccolo, pomodori q.b., mezza cipolla bionda, olio q.b., peperoncino q.b., sale q.b., origano q.b.

Procedimento: far bollire il broccolo dopo averlo tagliato a pezzi (volendo si può tenere anche il gambo, sbucciandolo e conservando solo la parte chiara all’interno). Quando è morbido, scolare e frullare, assieme ad olio, peperoncino e sale. A parte tagliare il pane a fettine e passarle in padella per farle dorare. Tagliare i pomodorini con la cipolla in una bacinella, aggiungere olio e origano. Assemblare, ponendo con un cucchiaio della crema sopra il pane e poi un cucchiaino di pomodori e cipolla.

vegetable harira (Moroccan soup with tomatoes, chickpeas,…

vegetable harira (Moroccan soup with tomatoes, chickpeas, celery, lentils, and vermicelli)

recipe under the cut!

serves about 10 (a half recipe is pictured)

ingredients:

  • 1 tbsp olive or vegetable oil
  • 1 onion, diced
  • 1 tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp black pepper
  • 1 cinnamon stick, or 1 tsp group cinnamon
  • 1 tbsp ras el hanout spice blend (optional)
  • salt to taste (about 2 tsp to start)
  • 2 liters (8 cups) of water
  • 3 tomatoes, or about two cups tomato puree
  • 2 celery sticks, chopped
  • a pinch of saffron
  • ½ cup brown lentils, soaked for about an hour
  • 1 cup dried chickpeas, soaked overnight, or 1 can of chickpeas
  • 2 tbsp butter
  • 3 tbsp tomato paste
  • 1/3 cup vermicelli
  • ¼ cup all-purpose flour
  • ¼ cup cilantro, diced
  • ¼ cup parsley, diced

instructions:

1. prepare your ingredients. if using fresh tomatoes–place them in a covered bowl with boiling water for a couple of minutes, then peel them. cut them into fourths and remove the seeds. pulse them in a food processor until you get a smooth puree. chop the celery sticks and dice the onion.

2. heat oil in a large pot on medium-high heat until it begins to shimmer, then add diced onion, ginger, turmeric, black pepper, cinnamon, and ras el hanout, and cook for about three minutes.

3. lower the heat to medium. add the water, tomatoes, celery, saffron, lentils, chickpeas (if using dried), and butter. cover and allow to cook for about 45 minutes, stirring occasionally.

4. add the canned chickpeas. add the tomato paste and flour in bit by bit, stirring continously (you may find this easier if you dilute the tomato paste and flour with some broth from the soup first). taste and adjust spices.

5. add the vermicelli, cilantro, and parsley. cover and allow to cook for another 10 minutes, until the pasta is cooked.

harira is often served as a first dish during Ramadhan with khobz, dates, and walnuts.