Tagine Spice Mix Food

TAJINE SPICES

Tajine Spices image

A delicious spice mix to give anything (particularly meat) a Moroccan flair. It is intended to be the flavoring for Moroccan tajines (traditional curry-like stews) but is great with any savory food.

Provided by Habibi

Categories Moroccan

Time 5m

Yield 6 tablespoons

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons paprika
2 1/2 teaspoons coriander
1 teaspoon cayenne
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon cardamom

Steps:

combine well.
store in an airtight container in a cool, dark place.
enjoy!

Nutrition Facts : Calories 8, Fat 0.3, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 1.7, Fiber 1, Sugar 0.2, Protein 0.3

TAGINE CURING AND SEASONING

Tagine Curing and Seasoning image

TAGINE SEASONING is an order that should be done to get optimum flavor from your recipes. You really MUST season when you first get a new tagine. For maximum results this is the way to go.

Provided by Rita1652

Categories < 4 Hours

Time 3h5m

Yield 1 tagine

Number Of Ingredients 2

Ingredients

warm water
1/4 cup olive oil

Steps:

TAGINE SEASONING:.
The new tagine needs to be first submerged in water for at least 1 hour.
Rub the inside of the base and lid with olive oil.
Put into a cold oven and set temperature at 350 F and leave for 2 hours.
This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers will enjoy in every use.
TAGINE CLEANING:.
It is recommended that you hand wash your tagine. Do not leave submerged in soapy water.

Nutrition Facts : Calories 477.4, Fat 54, SaturatedFat 7.5, Sodium 1.1

MOROCCAN TAGINE

Moroccan tagine image

A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Provided by John Torode

Categories Dinner, Main course

Time 2h5m

Number Of Ingredients 16

Ingredients

2 red onions , chopped
3 garlic cloves
small knob fresh root ginger , peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander , chopped
1 tbsp olive oil
3 carrots , cut into chunks
3 large parsnips , cut into chunks
3 red onions , cut into chunks
2large potatoes , cut into chunks
4 leeks , ends trimmed and cut into chunks
12 dried prunes , dates or figs
2 sprigs mint , leaves only, finely chopped

Steps:

To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium

BEEF WITH POTATO TAGINE

Beef With Potato Tagine image

The sauce in this tagine is delicious. Use Recipe #260654 to scoop up the sauce & meat. I adapted NELady's Recipe #349928 for this tagine.

Provided by FDADELKARIM

Categories One Dish Meal

Time 1h47m

Yield 3-4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon ground cumin
1/2 tablespoon paprika
1/2 tablespoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cayenne
1 lb beef stew meat
1/2 onion, chopped
1 tablespoon olive oil
2 1/2 cups water
1 beef bouillon cube
2 tablespoons tomato paste
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 medium tomatoes, chopped
2 medium potatoes, peeled & cut into wedges

Steps:

Mix the ingredients together for the spice mix, reserve a third of it for later use. Rub the remaining mix over the beef cubes.
Note: Let the cubes sit in the fridge for at least 1 hour before cooking.
Heat the oil over medium-low heat in a tagine. Brown the beef & onion for 7 minutes.
Stir in the water, bouillon, tomato paste, 1/2 tsp spice mix, parsley & cilantro. Cover with the lid & cook for 30 minutes.
Uncover the tagine, stir in the tomato & another cup of water if needed.
Sprinkle the potato wedges with reserve spice mix. Place the potatoes on top of the meat then recover & cook for another hour.

Nutrition Facts : Calories 716.5, Fat 44.6, SaturatedFat 16.3, Cholesterol 157.5, Sodium 793.5, Carbohydrate 33.8, Fiber 5.9, Sugar 4.8, Protein 45.1

RAS-EL-HANOUT SPICE MIX

Ras-el-hanout Spice Mix image

Moroccan spice mix for lamb tagine

Provided by juderussell

Time 15m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.
Transfer to a spice mill and let cool.
Add crushed red pepper flakes. Process until finely ground. If you don't have a spice mill, use a pestle & mortar. Transfer to a small bowl.
Add remaining ingredients and mix.
Can be made 1 month ahead. Store airtight at room temperature.
Makes approximately 2-3 tablespoons

MOROCCAN SPICE BLEND

Moroccan Spice Blend image

A basic Moroccan spice blend for a tingley and smokey taste for rice, marinade or as an aromatic for tagine.

Provided by cloudstrife

Time 10m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Chuck it all in a bowl and mix it!

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From thespruceeats.com

A Quick Look at the Moroccan Tagine. A tagine is a cone-shaped cooking vessel traditionally used in Morocco; it is made of either ceramic or unglazed clay.
Arrange the Base Layer. Once seasoned, tagines are quite easy to use. The first step of making a tagine recipe is to place a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients.
Add the Garlic. Next comes the garlic. You can use a garlic press, but you can also just as easily chop the garlic or, if you like, leave the cloves whole.
Add Olive Oil. Ample oil is the foundation of a rich sauce in a tagine, so don't be afraid to use the full amount called for in a recipe. Most tagine recipes specify 1/4 to 1/3 cup oil.
Arrange the Meat in the Center. Meat, poultry, or fish is usually arranged in the center of the tagine. If you're using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching the meat.
Mix the Moroccan Spices. Although not absolutely necessary, combining your Moroccan spices before using them does allow for more even distribution of seasoning.
Season the Meat and Onions. Distribute some of the spice mixture over the meat and onions. You can use up to 2/3 of the mixture at this step, concentrating the seasoning on the onions so the spices will meld with the oil and liquids to make a rich, flavorful sauce.
Arrange the Vegetables and Season. When using a tagine, the vegetables are usually added at the very beginning of cooking along with the meat. Some recipes call for layering the vegetables around the meat, poultry, or fish, but in a Berber style tagine they're arranged in a conical fashion.
Garnish the Tagine. Now you can dress up the tagine with color and flavor by adding strips or slices of bell pepper, preserved lemon, olives, and an herb bouquet of parsley and cilantro.
Add Water to the Tagine. The last step before you place the tagine on the stove is to add water (sometimes stock or broth is used instead). Pour it carefully into the tagine near the side so that you don't wash away any of the spices.

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TAGINE MEAT SPICE - TAHOON FOOD

Tahoon - Tagine Meat Spice is a special mix spices blend widely used in Moroccan and North African cuisine. It is used for beef or lamb tagine meat. Just add the recommended measures of the mix spice to the beef or lamb meat; it adds depth and flavor to tagine meat cook. NO Preservatives Added to the mix spice. NO Other Spices needed.
From tahoon.com
Brand Tahoonco
Price $7.99

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TAGINE SEASONING: HOW TO SEASON A TAGINE THE RIGHT WAY ...

Place your tagine pot in a cold oven and turn the heat up to 150°C (300°F). Leave for a couple of hours. Turn the heat off and leave your tagine cool completely inside the oven. Don't take it out. Take your tagine out of the oven and brush the interior (base and lid) with olive oil. Let the oil soak at least an hour.
From moroccanzest.com

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Chicken and Apricot Tagine. The Spruce / Christine Benlafquih. Here's another sweet-and-savory combo that is sure to please the palate of even picky eaters. Chicken is slowly cooked until tender with onions, garlic, saffron, ginger, and cinnamon and then topped with dried apricots that have been poached in syrup.
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BUY TAGINE SPICES ONLINE | TAJINE SPICE MIX

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From naturalspices.com

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CHICKEN TAGINE RECIPES - BBC GOOD FOOD

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