Yesterday, I presented these two dishes at D.A.Niels Kitchenware, to highlight cooking with tagines. Both are quite simple to prepare, once you have the mise en place ready. In the Turkish Eggplant and Lentil stew, the recipe without a tagine suggests to cook for 1 1/2 hours. In the tagine, the stew was ready in less than 30 minutes.
Moroccan Beef Tagine
(can use lamb)
2 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste
Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.
Serve with flat breads, rice, couscous or bulgur.
Enjoy!
2 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste
Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.
Serve with flat breads, rice, couscous or bulgur.
Enjoy!
Eggplant and Lentil
Stew with Pomegranate Molasses
(Adaptation from a Paula Wolfert recipe)
(Adaptation from a Paula Wolfert recipe)
Salt
1/2 cup lentils
Water
2/3 cup extra-virgin olive oil
1 medium onion, finely chopped
4 medium garlic cloves, minced
2 medium tomatoes, chopped
2 tsp Turkish Baharat
2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
1 tablespoon tomato paste
1/4 cup pomegranate molasses
Peel three strips length-wise into the eggplants. Slice, score, and cut into three pieces shorter.
Cook the lentils in a small saucepan, simmering for about 15 minutes. Drain.
Add olive oil to the tagine and prepare the vegetables by combining the onion, garlic, tomatoes, spices, and salt.
Spread half of the mixture into the tagine and top with half of the eggplant. Cover with half of the lentils, then repeat, ending with the vegetables on top. Pour the remaining olive oil around the mixture and drizzle with the pomegranate molasses.
Bring the stew to simmering in the tagine, and cook over low heat, covered, until the eggplant is tender, up to an hour. May need to add a bit of water.
Serve hot, cold or warm.
Enjoy!
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