Morocco Cultures - The Best Recipes of Moroccan Tagine: Stay at home and learn Moroccan cooking

In this book, my goal is to master five recipes from the Moroccan tagine . I tried to diversify the recipes and left at the end of the book blank pages to write your own recipes because the recipes for the tagine are open, you can have your own recipes. Easy, I would like you evaluate this book and do not forget that I am a human being. He was injured and made a mistake. If you like the book, this is what I aspire and if you do not like it, please send me via email your suggestions and constructive criticism until I improve the book.

Introduction

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Content of the Book

The Story of the Tagine

Moroccan Recipes Tagine

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Moroccan Tagine

The Word TAGINE

Tagine, as it is pronounced in the countries of the Maghreb, is at the same time the name of clay vessels and the Maghreb food that you bring in from the Arab Maghreb and is considered one of the most famous traditional dishes in Algeria and Morocco and the traditional tagine pot is entirely made of heavy clay Sometimes it is frilled or glazed. It consists of two parts, the base is flat flat by a slightly raised circular, and the lid is a cone-shaped dome that is placed on the base during cooking. The lid is thus designed to push the evaporated broth to the bottom. The base is designed to be used as a serving dish when the lid is removed from it and is one of the most important monuments of the Maghreb .

Reason of Calling

He testified in the book "The language of the Arabs" that the word "tagine" is Arabic "Tajn: the tagine : the fried, which is in Persian, repentance. In the good trilogy, and we found it used, some are Arab and others are Arabized, so that is expressed in their saying: the tajnah of a well known country, and their saying on the floor on which the tender meat is fried, and a minority in shreds, and the general says: tajnat. The origin of the words of the Arabs.

The tagine is a pot and a dish and brings it to a low heat for several hours, which leads to the separation of the meat from the bone and the flavor of the vegetables mixing with the meat and broth. The lid has a handle that one hand can easily lift to add ingredients, spices, or broth if necessary.

Storie of Tagine

The Moroccan tagine is the most famous, but have you looked at the history ofthis typical traditional dish and researched its origins and the development of its method of presentation, and the flavors that are used in its cuisine?

Until it becomes a secret that the chefs of the world are looking for, and eager to eat it by tourists from all countries, lets look at the origins of this dish The famous Moroccan and its most famous types.

According to historians, this dish has its origins in the original Berber civilization that inhabited North Africa, from Egypt to Morocco. This perhaps explains the presence of this dish in Egypt also in the name of "tagine". While it spreads widely in Algeria and Tunisia, and in Morocco in particular. This dish has also expanded its presence in the Persian Gulf region and in the most prestigious restaurants in the world.

Where to buy pot TAGINE ?

You may have asked this question until you move on to something else that is important to people interested in the Tagine.

Pot the tagine is currently available on more than one website, the most famous of which is Amazon , but if you want to buy a pot TAGINE, it is advised that the clay pot is made because the cooking on the clay pot is healthy and gives TAGINE eaters unparalleled pleasure. Maybe the price is high, but you will forget it at first when you eat tagine, especially the world famous Moroccan and its types and qualities.

What after I buy a TAGINE Pot ?

In the Moroccan market we find three varieties of tagine, here are some information and advice about the use of tagine and how to prepare it for use after purchase:

The glazed and decorated pottery tagine

Is used as a serving dish and does not cooking on their. It is advisable to heat it in the oven or by pouring hot water inside it, before serving it, so that it remains hot. It is also used as a decoration to decorate kitchens and salons.

Polished clay tagine

Used for cooking on charcoal or gas stove, and in the latter case, the fire must be very quiet with a plate of metal placed under the tagine, to distribute heat evenly and avoid cracking the tagine during cooking.

Pottery tagine

Requires special preparation before first use (for cooking).

When buying tagine soak in water for three days and then remove and allow it to dry completely. After that you pour an abundant amount of oil in it and leave it absorbed for another three days. The excess oil is removed and the tajin is washed before use. Water protects the tagine from cracking during cooking, and the oil reduces the sticking of ingredients to the bottom of the tagine.

Tips :

For more flavors and to protect the ingredients from sticking during cooking, put the sticks of coriander, parsley or onion circles on the bottom of the tagine and then smash the pieces of meat and vegetables on top.

During cooking, when adding water or broth, they should be hot.

Now you know the storie of the tagine and why it was called the tagine? Where do you buy it? What do you do after you buy it?

All of this was only an introduction until you started learning the preparation of a Moroccan tagine.

The best ideal conditions for preparing Tagine are the availability of a Pot of clay, charcoal, casserole accessories and cooking it in the open air.

If such conditions are not available, there is no reason not to prepare the Tagine, perhaps later, but start with what you have most important now for you is learning to prepare the Tagine and then you will become a professional for why not .

In this book I will show you the recipes, but please focus on one recipe and prepare it more than once and then you can transfer to other recipes .

Learning to prepare a tagine wants patience because it takes time to prepare it, because the secret of the tagine is to cook it on a little fire.

The ingredients of the tagine are three in most recipes, meat (fish, chicken, beef, goats ...), vegetables, spices, and it is preferred in Moroccan cooking to use olive oil in place of synthetic oil.