The Tajin or the Tajin is the name of the clay vessels and the Maghreb eaters from North Africa. It is considered one of the most famous traditional dishes in Algeria and Morocco. The traditional Tajin pot is made entirely of heavy clay, which is sometimes shabby or glazed. It consists of two parts; the base is flat and slightly circular. The lid is a conical dome placed on the base during cooking. The lid is designed to push the evaporated muzzle to the bottom. The base is designed to be used as a bowl for presentation when the lid is covered and one of the most important historical events of the Maghreb.
:Moroccan meat tajine
:the ingredients
1Kg of cut meat _
1Onion slice _
Two tomatoes _
One-quarter of a garlic _
Five sheets of laurel paper _
Three tablespoons of vegetable oil _
Two hundred grams of carrots _
One hundred grams of peas _
A cup of finely chopped coriander. _
A teaspoon of ground ginger _
A quarter teaspoon of saffron. _
Salt as you wish _
Pot to cook the Tajin. _
:Preparation method
Wash the meat pieces with cold water until the red blood is removed
Wash the vegetables mentioned on the vegetable chopping board and cut the carrots into cubes, and the potatoes after peeling are sliced, and the tomatoes into slices also circular
Wash the vegetables mentioned on the vegetable chopping board and cut the carrots into cubes, and the potatoes after peeling are sliced, and the tomatoes into slices also circular
Place the pieces of meat in the oven on medium heat with a little salt and laurel paper, pour water over the meat so that the pieces are simply immersed, cover the tinder, and leave for a quarter of an hour
Add onion slices, potato slices, tomato slices, carrot pieces, basil, vegetable oil, olive oil, ginger, saffron, garlic, chopped coriander and a little water, and leave for two hours.
The Tajin is served as much as the dining table
The Tajin is served as much as the dining table
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