Tagine Spice Mix Food

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TAGINE SPICE MIX



Tagine Spice Mix image

This delicious tagine spice blend is often used in Moroccan and North African dishes but is versatile and is great in soups, on meat, and in rice dishes.

Provided by This Healthy Table

Categories     Spice Guides

Time 3m

Number Of Ingredients 8

1 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon garlic powder
1/4 teaspoon allspice

Steps:

  • Combine all the spices in a bowl or jar and stir to combine.
  • Use immediately or store in a cool, dry place in an airtight container for up to 3 months.

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

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

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

CHICKEN & TOMATO TAGINE



Chicken & Tomato Tagine image

Another delicious tagine recipe that I just had to post. Serve with Recipe #260654 Note: I changed the amount of honey after reading the reviews.

Provided by FDADELKARIM

Categories     Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 red onion, grated
2 garlic cloves, crushed
1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch saffron
1 tablespoon lemon juice
1 (14 ounce) can diced tomatoes (use a good quality brand)
1 (8 ounce) can tomato sauce
2 -3 lbs skinless chicken pieces, breasts & leg quarters
1 1/2-2 tablespoons fragrant honey
1/3 cup water
1 tablespoon blanched almond, to garnish
1/2 tablespoon sesame seeds, to garnish

Steps:

  • Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.
  • Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.
  • Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.
  • Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.

Nutrition Facts : Calories 268.1, Fat 11.9, SaturatedFat 1.9, Cholesterol 69, Sodium 674.1, Carbohydrate 18, Fiber 3.2, Sugar 12.9, Protein 23.9

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

Steps:

  • Chuck it all in a bowl and mix it!

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

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

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

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

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

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 mix - store in an airtight container. Can be used as a rub or in casseroles or tagine cooking

Provided by Jubes

Categories     Moroccan

Time 10m

Yield 3 tablespoons (approx), 8-10 serving(s)

Number Of Ingredients 10

2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon black pepper, coarse ground
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper

Steps:

  • Blend all ingredients together well- store in an airtight container.

More about "tagine spice mix food"

10 MOROCCAN TAGINE RECIPES THAT YOU HAVE TO TRY
10-moroccan-tagine-recipes-that-you-have-to-try image

From thespruceeats.com
  • Chicken With Preserved Lemon and Olives. This dish is one that you'll return to making time and again, and that's exactly what Moroccans themselves do whether cooking a weekday meal for their own families or preparing a larger spread of food to serve to guests.
  • Lamb or Beef With Prunes. Even if you don't normally think to reach for prunes at the grocery store, you'll definitely want to add them to your shopping list so that you can try this fabulous dish.
  • Chicken and Apricot Tagine. 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.
  • Classic Fish Tagine With Chermoula and Vegetables. A zesty Moroccan marinade called chermoula tagra is used in place of cooking in a tagine. Continue to 5 of 10 below.
  • Moroccan Meatball Tagine in Tomato Sauce. If you've been hesitant to dig into a tagine the Moroccan way—with a chunk of crusty bread for dipping—this comfort food favorite might just compel you to do so.
  • Vegetarian Chickpea and Carrot Tagine. This easy tagine with chickpeas and carrots never fails to elicit compliments. Picquantly seasoned with a touch of sweetness from cinnamon and honey, you'll find it's the perfect vegetarian entrée or side dish.
  • Chicken, Lamb, or Beef Tagine With Peas and Artichokes. Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. In the winter months, peas and artichokes are in season, and they are often paired in dishes such as this one.
  • Berber Tagine With Vegetables. Lamb or beef is hidden under a conical arrangement of seasonal veggies in this impressive everyday Berber-style dish. Be sure to use a clay tagine to add earthy, satisfying flavor to that provided by preserved lemon, olives, and generous Moroccan seasonings.
  • Merguez Sausage and Egg Tagine. Humble eggs conquer the main-dish status when cooked with onions, tomatoes, and spicy merguez sausage. A dusting of salt, pepper, and cumin usually suffices for seasoning, but those who prefer things a bit more fiery will find that harissa works as the perfect condiment.
  • Tagine of Shrimp in Tomato Sauce. Tomato sauce forms the base for a scrumptious seafood tagine of shrimp. Tradition is, of course, to eat communally from the tagine using pieces of Moroccan bread in lieu of a fork, but for this particular dish, you might prefer to serve it over a bed of rice or pasta.


EGGPLANT TAGINE | UW FOOD SERVICES | UNIVERSITY OF WATERLOO
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Tagine Curing and Seasoning Recipe - Food.com tip www.food.com. 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 …
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