Moroccan tajine one of the popular cuisines known in Morocco is the Moroccan tajine, which is one of the delicious and delicious cuisines, which is constantly present on the Moroccan journey and abounds in Al-azaim, and the tajine is a pot made of pottery, and what distinguishes it is that it is able to preserve the nutritional values of the items cooked in it, and also gives the food a distinctive flavor that does not appear in any type of dishes prepared with ordinary pots, and the Moroccan tajine is easy to prepare and its quantities are constantly available, especially since the tajine can be made in more than one way and in different amounts, we will present the Moroccan meat casserole method
A kilogram of chopped meat.
Onion cut into slices.
A clove of garlic.
Five Leaves of bay leaf.
Three tablespoons of vegetable oil.
Five tablespoons of olive oil.
Two hundred grams of carrots.
One hundred grams of pea kernels.
A glass of finely chopped fresh cilantro.
A teaspoon of ground ginger.
A quarter of a teaspoon of saffron.
Salt to taste.
The bowl is intended for cooking a casserole.
Method of preparation
Pieces of meat are washed in cold water until the red blood is eliminated. The mentioned vegetables are washed on a vegetable cutting board, carrots are cut into cubes, potatoes after peeling are cut into slices, and tomatoes are also cut into round slices. Put the pieces of meat in the casserole over medium heat with a little salt and bay leaf, pour water over the meat so that the pieces are slightly submerged, cover the casserole, and leave for a quarter of an hour. Add onion slices, potato slices, tomato slices, carrot pieces, peas, vegetable oil, olive oil, ginger, saffron, garlic, chopped cilantro, and a little water to the casserole and leave the casserole for two hours. The casserole is served as it is on the food trip. Moroccan chicken casserole ingredients chicken cut into four pieces. Two onions cut into slices. Two tomatoes cut into slices. Three cloves of garlic. A teaspoon of ground ginger. A quarter of a spoonful of saffron. Five tablespoons of vegetable oil. A quarter teaspoon of ground cinnamon. A pinch of black pepper. Salt to taste. The bowl is intended for cooking a casserole. Preparation chicken pieces are thoroughly washed, then put in a casserole, and water is poured over them. Put the casserole on medium heat, and leave for a quarter of an hour. Add salt, saffron, onion slices, tomato slices, cinnamon, ginger, and black pepper to the casserole, and leave for an hour. The TDJIN is served as it is on the table.