Morrocan Cuisine - Tagine! (10/9/23)
You know, the best journeys often take us to destinations we least expect.
Today, I'm on a mission to take us all on a flavorful ride to the heart of Morocco,
right from our kitchen! Welcome back, my culinary explorers.
Today, we're going to lose ourselves in the magic of a Moroccan
Vegetarian Tagine that's both hearty and exotic.
Here's what we're working with - the warmth of sweet potatoes, the saltiness of olives,
and the tang of blood orange juice. And, let's not forget the star of the show: Ras El Hanout,
a mesmerizing mix of spices that includes cumin, coriander, and turmeric, among others.
Morocco's streets are a captivating blend of ancient traditions blended with modern innovation.
Centuries of splendid architecture stands alongside the dynamic energy of contemporary life.
Orange groves and olive trees sway beneath skies scented with the enticing aroma of
exotic spices and baked bread, intermingled with fresh oranges and mint teas.
Its historic medinas, such as those in Marrakech and Fes, are labyrinthine old towns
filled with narrow alleys, bustling souks (markets), and stunning architecture.
Wandering through the bustling Place des Nations Unies, my senses were overwhelmed
by the vibrant colors of traditional Moroccan clothing and the soft glow of lanterns.
Morocco's history is marked by influences of ancient Berbers, Romans, Phoenicians,
Arab dynasties, European colonizers, and Andalusian refugees.
The Almoravid and Almohad Empires, Berber dynasties that ruled Morocco during
the 11th and 12th centuries, expanded their influence into Spain and beyond.
In the 20th century, Morocco experienced French and Spanish colonization,
ultimately gaining independence in 1956.
Sitting at the crossroads of Europe and Africa,
Morocco has long been a hub of trade and exchange,
and its unique culinary heritage reflects this rich history.
The diverse geography from coastal plains to mountain ranges
and sweeping deserts provides an abundant array of ingredients.
The Mediterranean climate nurtures olives, oranges, and figs to perfection,
while the cooler mountain regions yield succulent lamb and sweet honey.
Morocco has a rich history of learning, and during the Islamic Golden Age
it made significant contributions to mathematics, astronomy, and literature.
The Grand Mosque Hassan II in Casablanca, adorned with intricate Zellige mosaic art,
is a masterpiece of geometric patterns in woodwork. It left me in profound awe,
and I found myself sitting on a beautifully woven rug for hours,
absorbing the palpable spiritual power that resonated within its walls.
The rise of Islam transformed spirituality and introduced unique culinary practices,
resulting in iconic dishes like tagines and couscous, which showcase Morocco's enduring heritage.
Perhaps, my favorite form of cooking is with my very own tagine,
as guests always love the way the steam rises when the conical lid is lifted.
In Moroccan cuisine, sauces like Tomato or Parsley Chermoula, Spicy Date,
Apricot and Prune, Harissa, or Tomato Jam add layers of flavor and depth to dishes.
And a variety of ingredients, including artichoke hearts, raisins, almonds, and preserved lemon,
contributes to the richness of staple vegetables like carrots, pumpkin, turnips,
onions, sweet potatoes, peas, and eggplants.
As the great Moroccan philosopher Ibn Battuta once wisely noted,
'Traveling—it leaves you speechless, then turns you into a storyteller.'
And remember, your like, share, and subscribe fuel our exploration of the world's cultures and cuisines.
So, until our next tasty trip, happy cooking!
Moroccan Sweet Potato and Carrot Tagine
Tagine refers to the iconic ceramic or clay cookware. Every Moroccan household has one
- or several - each seasoned by countless meals. From the arid desert dunes of the Sahara
to the bustling heart of Marrakech, the fragrance of a simmering tagine
is the comforting pulse of Moroccan life.
The word 'tagine' is derived from the Greek 'tēganon', meaning 'frying-pan'
celebrates slow cooking, layering of flavors, and a symphony of spices.
The shallow base allows for even heat distribution, while the conical lid traps steam,
allowing it to condense and drip back onto the dish, thereby preserving precious
flavors and moisture - an innovative solution to cooking in the arid North African climate.
Ingredients:
Sweet Potatoes, peeled and cubed (2, 500g)
Carrots, peeled and sliced (4, 500g)
Onion, finely chopped (1, 150g)
Diced Tomatoes (1 can, 400g)
Olives, pitted and roughly chopped (1 cup, 200g)
Garlic cloves, minced (2, 10g)
Rosemary, finely chopped (2 tbsp, 6g)
Ras El Hanout (2 tbsp)
Ground Coriander (2 tsp)
Ground Cumin (2 tsp)
Ground Cinnamon (1 tsp)
Ground Turmeric (1 tsp)
Cayenne Pepper (1/4 tsp)
Brown Sugar (2 tbsp, 30g)
Blood Orange, juiced (1, 120ml)
Olive Oil (2 tbsp, 30ml)
Vegetable Broth (1 cup, 240ml)
Chopped Fresh Cilantro, for garnish (1/4 cup, 15g)
Chopped Fresh Mint, for garnish (1/4 cup, 15g)
Salt and Pepper, to taste
Instructions:
Heat olive oil in a tagine. Caramelize onion and garlic with brown sugar.
Stir in spices and cook about a minute until fragrant.
Brown sweet potatoes. Pour in vegetable broth and bring to a simmer.
Add olives, rosemary, and blood orange juice.
Cover and simmer for 30 mins until sweet potatoes are tender.
Serve over couscous, garnish with parsley or cilantro.
Wine:
From North Africa, like Algeria, Morocco, and Tunisia, that pair well with tagine
typically have bright acidity, moderate tannins, and a balanced fruit profile.
Some good options include: Algerian Cinsault: A red wine with juicy berry fruit and moderate tannins,
it complements the spices in tagine and the earthy flavor of chickpeas.
Tunisian Syrah: A full-bodied red wine with black fruit flavors,
it provides a rich and spicy counterpoint to the tagine.
Moroccan Grenache: A light-bodied red wine with bright fruit flavors,
it can add a fresh and fruity touch to the dish.
