tagine definition
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tajine definition |
tajine definition :
The tajine: A tajine or tagine (Arabic الطاجين) is the traditional dish par the excellence of Morocco, It must be said that this magic word is evacuator of Maghreb perfumes, it is always an invitation to escape to travel. It is aptly named for the typical glazed earth cookware in which it is slowly cooked with charcoal.
Cooked with a basic element (beef, lamb, poultry, or fish), This rustic stew is completed according to the mood or the market, tajine is a boon for any cook with a little talent and imagination. He can prepare himself with all sorts of ingredients, the hand's turn remaining almost always the same.
Each Moroccan cooks to his recipe, variations around a stew of meat or fish with vegetables or even dried fruits... We must be careful to perfume the whole; spices and aromatics are the elements that give tajine this taste that differentiates it from an ordinary stew. There is the tagine every day, economical and modest, but always tasty, and the tajine party, sophisticated and dazzling.
Tagine is a mysterious dish that subtly combines oriental spices, salty and sweet. Coriander, cinnamon, nutmeg, cumin, ... delicately note the preparations.
But they also have their flavor with the use of garlic, parsley, lemon, and olive oils. Cooking with sweet and sour, with dates, apricots, raisins or prunes, toasted almonds or honey, is particularly delicious.
The tajine is a simple dish whose success depends essentially on the cooking method: it must be slow so that meat or fish, vegetables, and spices intermingle their perfumes.
It is important that the sauce becomes as condensed as possible to exalt the flavors.
The Koran prohibits the consumption of alcohol, Moroccans accompany tajines with fresh drinks: mineral water, fruit juice, sodas ... Finally do not forget that a traditional Moroccan meal can not be concluded without a coffee served in a glass or a delicious sweet tea flavored with fresh mint.
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