Sunday, 21 April 2013

Posted by jinson on 11:25 No comments

A tagine is the generic name for any of a range of aromatic stewed dishes in moroccan cuisine. They are often meat based , especially with lamb or chicken, but a fish version is quite common too. The tagine should ideally be cooked in a pot of the same name, which has a pointed lid, over a gentle charcoal fire. Long , slow cooking is essential to allow the main ingredient to cook tenderly, and for all the aromatic spices to impart their flavours.

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.
 (wikipedia ).

The main condiment in a tagine, as in a much of moroccan cooking, is harissa, a spice paste made from red chillies, garlic, coriander seeds, cumin, turmeric, cinnamon and lemon zest.

All pounded together in oil. In addition to he fish , which should be chunks of firm white fish such as hake, cod, or monkfish, the stew should contain tomatoes, black olive, peppers and another standby of the north african kitchen, preserved lemon chopped into a small pieces.

Traditionally , the dish is served directly from its cooking pot, accompanied by steamed couscous with sparkling of chopped coriander.

1) Chermoula (Arabic: شرمولة:‎) or chrmla is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.
Chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.
There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.
A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine.

2) Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka, shavfka[citation needed]) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.[1] It is believed to have a Tunisian origin.[2]
Shakshouka is a kugel or fritata, that is found in several variations in Near Eastern Sephardic Jewish cooking. In Constantinople, it traditionally was served cold on Shabbat.[citation needed] Claudia Roden "in Tunisia where the dish originated" a variety of vegetables "from potatoes and fava beans to artichoke hearts and zucchini" are used, but a version "with onions, peppers, and tomatoes" has become popular in Israel. [3] The dish is prepared by frying the vegetables, and then finishing with an egg broken on top of the fried mixture. [3] A Bulgarian version contains cheese as well. [3], According to Nathan and Goldman, the name is derived from the Hebrew word for "to shake" and "every cook from from North Africa has her own version of this egg and tomato dish" [4] Roden also reports a version made with merguez, a near Eastern lamb sausage. [5]

 3) Preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It is also known as "country lemon" and leems. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.[1] The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

4) Matbucha (Hebrew: מטבוחה‎, from Arabic: مطبوخةmaṭbūkhah) is a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper.[1] The name of the dish originates from Arabic and means "cooked [salad]". It is served as an appetizer, often as part of a meze. In Israel it is sometimes referred to as "Turkish salad" (Hebrew: סלט טורקיsalat turki).[2] Matbucha is popular across the Maghreb. It was brought to Israel by new immigrants from Morocco, Tunisia, Algeria, and Libya. [3]
It is not clear how old this dish is, since tomatoes were introduced to the east only close to the year 1800, and to Europe only after South America was discovered (circa 1492).

From Therry Durrack 1001 Food

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