Tajine is a traditional dish par excellence of Morocco, I must say that magic word is evocative scents of the Maghreb, it is always an invitation to escape and travel. It takes its name from the typical glazed earthenware utensil in which it is cooked slowly over charcoal. However, you can use a heavy-bottomed saucepan with lid style cocote cast. I offer an outside view of making tagines, stews these great Moroccan. First, you should grind the spices yourself - if you can - and use sparingly unless familiar with them. Then, using only the freshest ingredients.
Ingredients
800 g minced meat (2 lb beef, veal or even lamb)
6 eggs
1 fresh tomato peeled and crushed
1 large onion, finely chopped
1 bunch of cilantro
1 c. teaspoon salt
1/2 c. teaspoon pepper
1 c. paprika or pimentons
5 c. tablespoon of olive oil extra virgin
preparation :
Mix the minced meat with onion, cilantro, salt, pepper and paprika. Then form small balls with the fingers, wetting your fingers between each ball.
Put oil in a frying pan or tagine and heat, then place the meatballs in the bottom of the tagine, cover with crushed tomatoes. Cook over medium heat for 15 minutes, turning the meatballs so that they cook on all sides. Break the eggs and add the meatballs as you would for eggs in the mirror. Cover and cook over low heat for 5 minutes.
see also : Lamb Tagine with spices , ballad salmon vapor , Cod with Mango caramelized , Chicken tajine with preserved lemon , guinea fowl tajine with dried apricot , How to recognize a ripe avocado? , How to store an Artichoke ? , To keep thing almonds , Potted sardines in olive oil , Flour fritters , Chalosse beef fillet grilled with olive tapenade , Maki cucumber and radish sprouts France , Chicken Thighs with Spanish , homemade hamburger buns , Preparation USA Doughnuts , Types of Blender-Mixers , The Price of Juicers-blender , Couscous Moroccan , Meat and plum Tajine , Roasted chicken , How To Clean Your Kitchen accessoirs , , kitchen stools and bar stools
Ingredients
800 g minced meat (2 lb beef, veal or even lamb)
6 eggs
1 fresh tomato peeled and crushed
1 large onion, finely chopped
1 bunch of cilantro
1 c. teaspoon salt
1/2 c. teaspoon pepper
1 c. paprika or pimentons
5 c. tablespoon of olive oil extra virgin
preparation :
Mix the minced meat with onion, cilantro, salt, pepper and paprika. Then form small balls with the fingers, wetting your fingers between each ball.
Put oil in a frying pan or tagine and heat, then place the meatballs in the bottom of the tagine, cover with crushed tomatoes. Cook over medium heat for 15 minutes, turning the meatballs so that they cook on all sides. Break the eggs and add the meatballs as you would for eggs in the mirror. Cover and cook over low heat for 5 minutes.
see also : Lamb Tagine with spices , ballad salmon vapor , Cod with Mango caramelized , Chicken tajine with preserved lemon , guinea fowl tajine with dried apricot , How to recognize a ripe avocado? , How to store an Artichoke ? , To keep thing almonds , Potted sardines in olive oil , Flour fritters , Chalosse beef fillet grilled with olive tapenade , Maki cucumber and radish sprouts France , Chicken Thighs with Spanish , homemade hamburger buns , Preparation USA Doughnuts , Types of Blender-Mixers , The Price of Juicers-blender , Couscous Moroccan , Meat and plum Tajine , Roasted chicken , How To Clean Your Kitchen accessoirs , , kitchen stools and bar stools
