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in a little village in Morocco |
Moroccan cooking is the perfect way to breath new life into your vegetable dishes. You can turn a plate of potatoes, zucchini and carrots into something exotic.
After you gather the spices for this, you just place them all in the pot, keep a low heat, and can walk away. After 30 minutes, you have a good smelling house and a vegetable dish that can serve as a center piece and main dish. And you don’t need a tagine (conical clay pot) to make, it- you can use a crock pot or Dutch oven with lid.
Don’t be intimidated by Moroccan cooking! Here is your entry-level dish that’s not only simple, but the most common dish in Morocco. Enjoy.
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Vegetable Tagine
Ingredients (Serves 4):
- 4 Tablespoons olive oil
- 2 medium onions, peeled and quartered
- 2 teaspoons sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground ginger
- Pinch of saffron threads (⅛ teaspoon)
- 2 medium red or Yukon gold potatoes
- 1 large carrot, peeled, halved crosswise and quartered
- 1 large zucchini, halved crosswise and quartered
- 2 small white turnips, peeled and quartered
- 1 medium tomato, thinly sliced
- 1 cup water
- ¼ cup parsley, chopped (for garnish)
Directions:
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Moroccan cooking class in Marrakech with friends and tagine pot |
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most common vegetables for cooking in Morocco- carrots, turnips, potatoes, zucchini |
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle and Gumroad