Moroccan cooking
The Tajin is the name of a pot or pot and the name of eaters prepared in North Africa such as Morocco, Tunisia and Algeria. The Tajin is considered the official and popular eater in the Arab Maghreb countries, where it is made of clay and painted with different colors. Cone, which collects steam and returns it to the base to help mature meat and vegetables. The tajine is prepared using ingredients that vary from region to region. The tajine needs long hours to ripen. It should be cooked on very low heat to mix flavors. Many spices are used to add flavor to vegetables and meat. In this article, , And the meat and mushrooms.
Meat and vegetable tajine Ingredients: Half a kilogram of beef. Large chopped onion. Tomato chopped. Three sprigs of zucchini. Three grains of carrots. Three grains of potatoes. Two tablespoons of olive oil. Half a teaspoon of mashed garlic. Half a package of chopped parsley. Half a teaspoon of turmeric. A pinch of ground ginger. Salt spray and ground black pepper. Babrika decoration decoration.
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Meat and mushroom tajine Ingredients Three hundred grams of beef (cut). Two hundred grams of minced meat. Two hundred grams of mushrooms. an egg. Chopped onion. Half a kilo of small onions. A teaspoon of mashed garlic. Roasted Pepper (Cubes Cubes). Large carrots (cubes). Saffron Brush. White Pepper Brush. Small spoon of salt. Two tablespoons of oil. Sliced lemons. Chopped parsley.
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Preparation: Put the oil and onion in the saucepan. Add the white pepper and saffron. Then add the pieces of meat and mushrooms. Put the pot on low heat, turn the ingredients over until browned, then add the hot water. Cover the tajine pot and leave on low heat until the meat is cooked. Place the carrots and turkeys in the steam container, sprinkle with salt and a few white peppers, drain the onion from the pulp and take the outer pieces. Place with vegetables, add lemon juice and put on steam until the vegetables are cooked.Take the carrots and pepper and add the garlic and parsley. Mix the mixture with the minced meat and stir them on the fire until the meat is cooked. Then add the egg and leave the ingredients until you ripen. Then, use the mixture to fill the onions that we have already cooked. Put the stuffed onions in the tajine, leave the tajini on fire for a third of an hour, add the parsley and lemon juice, and then remove it from the fire. We offer hot tajine with Moroccan bread.
