Moroccan Berber Vegetarian Tagine

Soooo Christmas was wonderful! My mother and I really outdid ourselves. A Moroccan Christmas Dinner may have been the best theme yet! See previous post, Tangee’s Tagine. So both my mother and I have tagines. We cooked this featured dish, Moroccan Berber Vegetarian in my tagine and Moroccan Lamb in her tagine (for the meat lovers).

Here goes the recipe….

Ingredients: 

3 carrots peeled, sliced

3 potatoes peeled, sliced

2 medium onions peeled, sliced into rings

2 tomatoes, sliced

½ cup of green peas

3 Tbsp olive oil

1 Tbsp chopped cilantro

1 cup water

Seasoning

½ teaspoons salt

½ teaspoon black pepper

½ teaspoon turmeric

¼ of saffron threads

½ teaspoon ginger

Instructions: 

  1. Pour half of the oil into the bottom of the tagine without preheating, add in layers: onions, carrots, potatoes, then arrange tomatoes on top, sprinkle green peas and chopped cilantro as a garnish.
  2. Mix all the spices in a bowl with some water , pour over the vegetables, add the water from one side of tagine, cover and let cook over low-medium heat for about 30 to 35 min or until vegetables are tender. Note: It’s important to baste the vegetables from time to time to prevent it from drying and to keep the flavor throughout.
  3. Drizzle the Tagine with the rest of the oil prior serving, and enjoy hot with some bread, the traditional way.
  4. Enjoy!img_0655-1

    Here’s the lamb and the rest of our Christmas spread! Our Moroccan Dinner included Moroccan Chickpea Quinoa Power Salad, Berber Vegetarian, Moroccan Lamb, Moroccan Sweet Potato & Lentil Soup, One Pan Moroccan Lemon Olive Chicken, Moroccan-Spiced Stuffed Acorn Squash, Burgundy Mushrooms, and Whiskey Glazed Carrots!! This is when you say “good eats.”

     

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