[ENG] Traditional Moroccan Menu / مائدة أطباق مغربية - CookingWithAlia

beef

🥗Healthier: chicken

💰Cheaper: lamb

Chicken is leaner and often less expensive than beef.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame offers more protein, while frozen peas are budget-friendly.

Finely chop the onion, fresh parsley, and cilantro.

Drizzle olive oil and vegetable oil in the tagine or pot.

Heat the oils on medium heat.

Add the chopped onion, parsley, and cilantro; mix well.

Add crushed garlic, salt, pepper, ground ginger, and ground turmeric; mix and cook for a couple of minutes.

Add thin beef filet pieces to the onion mixture; cover the tagine and cook for 10 minutes.

Flip the meat pieces to the other side and continue cooking for another 10 minutes.

Check on the meat and onions; see how much liquid has been released.

If necessary, add boiling water to the tagine until the meat is half covered.

Add the green peas; cover the tagine and cook for another 15 minutes or until the meat is done and tender.

Chop some more parsley and cilantro.

Prepare the preserved lemon by cutting it into quarters, separating the pulp from the skin, and thinly slicing the skin.

If the sauce overflows, place a wooden spoon between the top and bottom of the tagine to stop the overflow.

Once the meat is done, top with preserved lemon slices and olives (green and purple).

Sprinkle fresh herbs over the olives and green peas with the sauce; cover the tagine and cook for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary