Ebook74 pages37 minutes
Tantalising Tagine Dishes: La Petite Chef
By Jay Simpson
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About this ebook
Enjoy this creative family cookbook which will help teach your children the art of making Moroccan Tagine dishes. It has a comprehensive mix of meat fish an vegetarian tagine dishes and methods of how to cook the recipes.
Food safety for children is important,learn about what a tagine is and how to use it. Become a more confident family, learning to cook in the kitchen & enjoy your creations.
Author
Jay Simpson
I am a writer who has a keen interest in cooking, I have written 'La Petite Chef' range of ecookbooks to help children learn about cuisine from all around the world and cook delightful dishes that will inspire them and increase their confidence in the kitchen.
Read more from Jay Simpson
Jay Simpson - Children's Cookbooks
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Book preview
Tantalising Tagine Dishes - Jay Simpson
Tantalising
Tagine Dishes
By Jay Simpson
Smashwords Edition
Copyright 2013 Wingback Books
Contents
Introduction to Moroccan Cooking
Interesting facts about Morocco
What is a Tagine
Food Safety - Rules of a Safe Kitchen
Essentials:
Ras El Hanout Recipe
Harissa
Preserved lemons
Accompaniments:
Moroccan Couscous
Spicy Moroccan Rice with Tomatoes and Peppers
Moroccan Sweet Potato Salad - Sweet Potato and Raisin Salad
Serrouda - Moroccan Chickpea Puree
Moroccan Carrot and Orange Salad
Moroccan Kushari
Moroccan Lentil Salad
Aubergine stuffed with lamb and rice
Tagine Dishes
Lamb, squash & apricot tagine
Tagine Lamb & Sausage
Moroccan meatball tagine with lemon & olives
Chicken tagine with figs and almonds
Lamb and tomato tagine
Moroccan chicken tagine
Lamb Tagine with Tomatoes and Caramelized Sweet Onions
Moroccan Fish Tagine
Moroccan King Prawn Tagine
Moroccan Seafood Tagine
Agadir Chicken Tagine
Pumpkin, cranberry & red onion tagine
Guinea Fowl Tagine
Lamb tagine with dates & sweet potatoes
Duck tagine with clementines
Lamb & apricot Moroccan stew
Chickpea tagine with figs
Beef and Pear Tagine
Tagine Goat & Choritzo Sausage
Chicken and Peach Tagine
Tagine Rabbit & Salami Sausage
Chicken and Chickpea Tagine
Lamb and Date Tagine
Lamb and quince tagine
Sweet potato, zucchini and chickpea tagine
Nile Crocodile and Apricot Tagine
Introduction to Moroccan Cooking
Moroccan cuisine is extremely diverse, thanks to Morocco’s interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, Mediterranean, and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include mutton and lamb, beef, 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.
Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron). Common herbs include mint and ‘maadnous’(parsley.) The main Moroccan dish most people are familiar with is couscous, an old delicacy probably of Berber origin.
Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan.
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal (gazelle’s horns
), a pastry stuffed with almond paste and topped with sugar. Another is Halwa shebakia
, pretzel-shaped dough deep-fried, dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are
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