Tangia Recipe
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[ENG] Traditional Moroccan Menu / مائدة أطباق مغربية - CookingWithAlia
La Maison Arabe ( Dada Series showcase staple Moroccan recipes that are part of La Maison Arabe cooking school menu and now, that you can easily make at home! This series is 10 video
1:04 Carrot and Golden Raisin Salad (
3:35 Cheese Stuffed Pastries (Briwat) (
7:26 Moroccan Zucchini Salad (
9:42 Taktouka - Pepper & Tomato Dip (
12:42 Beef Tagine with Green Peas (
16:57 Fish Tagine With Vegetables (
22:04 Moroccan Chicken Tagine (Stew) (
25:46 Berber Vegetable Tagine (
31:37 Moroccan Coconut Ghriba (
34:39 Moroccan Mint Tea (
TASTY MOROCCAN TAJINE WITH ARTICHOKES&PEAS - ! الطاجين المغربي بالقوق و البازلاء، سهل ولذيذ
Moroccan Tajine with Atichokes&Peas in one of the most delicious Moroccan Recipes. It is tasty, healthy and super easy ! Perfect for people who like veggies! This recipe is so delicious and you certainly have to try it . Lamb meat gives it a special taste and the texture of the Tajine is absolutely stunning. You can try this recipe in any kind Of dish, not necesseraly the traditionnal Tajine dish. Peas and Artichokes are known with their benefits on our health, so this is a perfect combination of both ingredients.
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INGREDIENTS :
Black Pepper
Curcuma
TSP Salt
TSP Ginger Powder
2 Garlic Cloves
Olive Oil
Parsley&Coriander
1 Kg Lamb Meat
2 Chopped Medium Onions
2 Choppes Small Tomatoes
5 Artichokes Hearts
150g of Peas
3 Bay Leaves
Red Olives
1 Preserved Lemon
Method :
-In a Bowl, put 1 TBSP of Black Pepper, 3/2 TBSP of Salt,Curcuma and Ginger, 2 Shredded Garlic Cloves, 2 TBSP of Olive Oil, 3 TBSP of Chopped Parsley&Coriander and half a cup of Water, mix well
- Add the Lamb meat in the mixture and let cool 5 min
- Preaheat your Tajine dish on a medium heat, add your Meat, Onions then tomatoes, then the Bay leaves, mix slightly and cover your tajine. Let cook for 15min.
- After 15 min, uncover, add 1 cup of water, then let cook for 40 min - After 40min, Add the Veggies! First, Add the Artichokes Hearts ,then the peas, make sure you add them in a nice way.
-Put in a small bowl, 1 TSP of Salt,black pepper,ginger,curcuma and 2 TBSP of Water. Mix well and add it on the Veggies. Let cook for Another 40min.
- Uncover, add Red Olives and The preserved lemon, let cook for a final 5min.
- Serve hot,and ENJOOY !
DO NOT HESITATE TO PUT A COMMENT IF YOU HAVE ANY QUESTION .
Tagine With Artichokes And Green Peas/ طاجين القوق والبازلاء الخضراء - CookingWithAlia - Episode 861
Let's Prepare this amazing Tagine With Artichokes And Green Peas!
RECIPE:
INGREDIENTS:
500 grams (1 pound) beef or lamb, preferably shoulder/chuk cut into large pieces
1 kg (2.2 pounds) fresh artichokes
200 grams (7 oz) fresh green peas
1 medium onion, finely chopped
3 garlic cloves, grated
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground turmeric
Salt and pepper, to taste
5 tablespoons olive oil
1 liter (4 cups) water
1/2 preserved lemon
2 tablespoons finely chopped cilantro and parsley
DIRECTIONS:
1- Fill a large bowl with water and two tablespoons of lemon juice.
2- Clean the artichokes: using a paring knife, first remove the leaves. Cut the hard edges at the bottom of the artichokes. Then cut off the center and using a spoon, scoop out the hairy center of the artichokes until you get a nice clean artichoke's heart. Submerge the artichoke hearts in the bowl with water and lemon juice so they do not oxidize, until they are ready to be cooked.
Note: rub some lemon on your hands and fingertips before cleaning the artichokes so your fingers don't become stained.
3- In a pressure cooker, over medium heat, place the pieces of beef. Add the onions, garlic cloves, ginger, coriander, turmeric, salt, pepper, and olive oil. Mix all the ingredients. Add 500 ml of water, close the pressure cooker, and cook for 30 minutes or until the meat is half cooked. Check on the meat from time to time and add more water if necessary.
4- Drain the artichokes from the lemony water and wash them.
5- Open the pressure cooker, add the artichoke hearts, green peas, chopped parsley and cilantro, and preserved lemon. Add water if necessary, just enough to half cover the ingredients. Cover the pressure cooker and continue cooking on medium heat for about 30 minutes.
6- To serve, place the meat first (either in a plate or a tagine), top it with the artichoke heart and green peas, then pour all the sauce around. Top with more finely chopped parsley and cilantro. Serve immediately with crusty bread!
Note: when cooking, never open the pressure cooker until you turn off the heat and release the pressure. Otherwise, it can explode!
أروع طاجين مغربي باللحم والجلبانة
أروع طاجين مغربي باللحم وجلبانة ، المقادير آخر الوصف ، متنسوش لايك والإشتراك فالقناة
How to Make Moroccan Lamb or veal Tagine With Peas and Artichokes
Tajine jelbana (peas) is a delicious traditional North African meat stew that is prepared with peas, artichoke and preserved lemon.
This delicious Moroccan tagine recipe can be prepped in a pressure cooker, traditional pot or tagine clay. In this dish I used lump, you can definitely use your favorite meat :veal, goat, or chicken.
The recipe includes a slice of artichoke. You have to clean up if you are going to use fresh, preferable artichake in Marocco.You can also use frozen artichoke , and preserved lemon (see link below).
The cooking time represents a desire from Morocco for peas that are trapped tenderly. It permits the garlic to fully consume the aromatic sauce.
Ingredients:
* 1 lb. (about 1/2 kg) lamb or beef, cut into 2 to 3 pieces
* 1 medium onion, chopped
* 3 cloves garlic (finely chopped or pressed)
* 1 teaspoons salt
* 2 teaspoons ginger
* 1 teaspoon pepper
* 1 teaspoon turmeric
* 1/4 teaspoon saffron threads (crumbled)
* 2 tablespoons fresh parsley (chopped)
* 2 tablespoons fresh cilantro (chopped)
* 1/2 cup olive oil
* 2 tablespoons lemon juice ( freshly squeezed)
* 1 lb. (about 1/2 kg) peas
* 1 lb. (about 1/2 kg) artichoke bottoms
* 1 preserved lemon (optional).
Links :
None glazed tagine :
Serving moroccan tagine :
Preserved lemons :
Note :
Glazed vs Unglazed tagine.
What is the difference and which one should I buy? Tagines suitable for cooking are usually made of raw clay. Glazed tagines are ready to cook with and easier to clean. Unglazed tagines will need to be seasoned before use in order to strengthen and remove some of the raw clay taste. Some glazed tagines are ceramic and are not suitable for cooking.
Make sure what you buy is very definitely glazed clay, and not ceramic. A ceramic tagine will not be able to take the heat of either the stovetop or the oven when cooking.
In my personal opinion none glazed tagine is better experience than glazed, if you do seasoned it, however it will be easier to use glazed tagine if you are new to cooking in clay cookware.
How to season new unglazed tagine:
Prior to the first time cooking in your tagine, rub the interior and exterior of the lid and base with olive oil. Place the tagine or other clay cookware in a cold oven. Turn the oven on to 300 F/150 C, and set the timer for two hours. After two hours, turn off the oven, and leave the tagine to cool completely in the oven.
We hope you enjoy making this delicious and flavorful Moroccan dish.
music :
Transient by Liborio Conti (Free No Copyright Royalty Free Music)
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مكونات:
* 1 (حوالي 1/2 كجم من لحم الضأن أو لحم البقر ، مقطع الى قطع
* 1 بصلة متوسطة مفرومة
* 3 فصوص ثوم (مفرومة ناعماً أو مضغوطة
* 1 ملعقة صغيرة ملح
* 2 ملاعق صغيرة زنجبيل
* 1 ملعقة صغيرة فلفل
* 1 ملعقة صغيرة كركم
* 1/4 ملعقة صغيرة من زعفران شعرة
* 2ملاعق كبيرة بقدونس طازج مفروم
* 2 ملاعق كبيرة كزبرة طازجة مفرومة
* 1/2 كوب زيت زيتون
* 2 ملاعق كبيرة عصير ليمون (معصور طازج)
*حوالي 1/2 كجم بزيلاء ( جلبانة)
*حوالي 1/2 كجم من قعر الخرشوف (قوق)
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