Last November we were lucky enough to travel to Morocco! We had the most amazing trip and were blown away by the food, culture, forever changing scenery and the people. This has to be on your 'to-do' list. On our visit we stayed in Fès, Marrkech, Agdz, Erg Chigaga (in the desert) and Ouarzazate.
We ate a tagine every day, yes every day! We ate with our hands most of the time and used the yummy fresh bread (pictured below) to wipe the plate clean. Our fingers were stained yellow from the sweet saffron in the dishes.
It amazed me how the people, especially in the small Berber villages, grow their own produce and create amazing food with what they had available to feed their huge families. They say their energy to do so, comes from the mint tea with copious amounts of rock sugar! We have never drunk so much mint tea, with so much sugar in all our lives.
We ate a tagine every day, yes every day! We ate with our hands most of the time and used the yummy fresh bread (pictured below) to wipe the plate clean. Our fingers were stained yellow from the sweet saffron in the dishes.
It amazed me how the people, especially in the small Berber villages, grow their own produce and create amazing food with what they had available to feed their huge families. They say their energy to do so, comes from the mint tea with copious amounts of rock sugar! We have never drunk so much mint tea, with so much sugar in all our lives.
We brought back with us a beautiful blue and white tagine and this saffron (above). Saffron is worth more in its weight than gold, but you only need a pinch, I promise. While ours is from Fès, if you are in the UK or Orange, we are lucky enough to have it right on our door step! Search your local market or store. I know A Slice of Orange stocks some.
Moroccan Beef Tagine
Naturally, you come home and try to replicate the amazing food you have been stuffed with on your trip. Enjoy my take on a beef Tagine. They are easy, delicious and can feed a small village! This is the perfect dinner or Sunday lunch.
1 pinch saffron
1 tsp ground turmeric
1 tsp ground cloves
2 tsp fennel seeds
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground cumin
1.2kg beef brisket* cut into large chunks
3 brown onions, cut into large pieces*
2 cloves of garlic, peeled and chopped finely*
1 hot chilli, cut finely
1 tbsp tomato paste
1 tbsp tomato paste
1 tbsp honey*
1 tbsp butter*
1 tbsp olive oil
1/2 cup hot water
2 cups water
couscous to serve
*items from the farmer's market
Tagine
Heat oven to 160°C
Add saffron to 1/2 cup of hot water and set aside to dilute (the longer the better).
In a large dry pan add spices, swirling the pan on a low heat for a couple of minutes until the spices become aromatic.
To this, add the butter, oil, chilli, garlic and onions, stirring to coat the onions and allow to caramelise for a few minutes and transfer to the tagine.
To this, add the butter, oil, chilli, garlic and onions, stirring to coat the onions and allow to caramelise for a few minutes and transfer to the tagine.
Increase the heat of the pan and sear the beef, turning until brown all over. Add water to deglaze pan.
Remove beef, place in tagine and pour remaining liquid over. Stir in honey, tomato paste and saffron liquid and roll the beef.
Place tagine in oven and cook for at least 2 hours.
Remove the lid and continue to cook for a further 30-45 minutes to caramelise and reduce the liquid.
Place tagine in oven and cook for at least 2 hours.
Remove the lid and continue to cook for a further 30-45 minutes to caramelise and reduce the liquid.
Couscous
In a bowl add two cups of boiling water to 1 cup of couscous. Cover with gladwrap and set aside for 5 minutes. Fluff up the couscous with a fork.
Serve your beef tagine on a bed of couscous with fresh green vegetables and enjoy!
