Moroccan recipes: Vegetable Tagine






in a little village in Morocco


Moroccans know how to treat their vegetables. This is a flavorful, spice filled vegetable recipe that puts the American request for “side of steamed broccoli” to shame.

Moroccan cooking is the perfect way to breath new life into your vegetable dishes. You can turn a plate of potatoes, zucchini and carrots into something exotic. 

After you gather the spices for this, you just place them all in the pot, keep a low heat, and can walk away. After 30 minutes, you have a good smelling house and a vegetable dish that can serve as a center piece and main dish. And you don't need a tagine (conical clay pot) to make, it- you can use a crock pot or Dutch oven with lid. 

Don't be intimidated by Moroccan cooking! Here is your entry-level dish that's not only simple, but the most common dish in Morocco. Enjoy.

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Vegetable Tagine


Prep time: 20 minutes  Cook time: 30 minutes

Ingredients (Serves 4):

  • 4 Tablespoons olive oil
  • 2 medium onions, peeled and quartered
  • 2 teaspoons sweet paprika
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • Pinch of saffron threads ( teaspoon)
  • 2 medium red or Yukon gold potatoes
  • 1 large carrot, peeled, halved crosswise and quartered
  • 1 large zucchini, halved crosswise and quartered
  • 2 small white turnips, peeled and quartered
  • 1 medium tomato, thinly sliced
  • 1 cup water
  • ¼ cup parsley, chopped (for garnish)

Directions:


1. In a cold tagine, crock pot, or dutch oven with lid layer the vegetables. Place onions, olive oil, and spices on bottom. Then, place the carrots on top of the onions because they take the longest to cook. Then, add the zucchini on top, forming a “mountain.” On the edges add the turnips and potatoes. Add the tomatoes on top. 


2. Pour in the water and bring to a simmer. Cook for 30 minutes, turning a little to get even cooking, but not to ruin the beautiful mountain you made. Usually, when the potatoes are ready, the tagine is ready. 

3. Garnish with fresh parsley right before serving.

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Moroccan cooking class in Marrakech with friends and tagine pot


most common vegetables for cooking in Morocco- carrots, turnips, potatoes, zucchini


For more recipes and stories, check out my new cookbook "Stories from Morocco: a food and travel memoir" now available through Kindle and Gumroad




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