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MOROCCAN BEEF TAGINES

Moroccan Beef Tagines 

Beef Tagin with Cardoon 

recipe

1 bunch of Cardoon sticks cleaned, cut into the size of a pinky finger and soaked in water with lemon to keep its natural color
2 lb. of beef
1 peeled sliced tomato
1 red large sliced onion
3 grated cloves of garlic
2 tbsp. of chopped cilantro and parsley
¼ cup of vegetable oil
1tsp. of ginger powder
A pinch of paprika
½ tsp. of turmeric powder
Salt
Pepper
½ cup of green pitted olives
½ of a preserved lemon
Water

Beef, Prune, Date and Honey 

recipe

3 lbs organic beef, trimmed of fat & cubed
1 tablespoon olive oil
1 lb onion, peeled & quartered
4 -6 garlic cloves, peeled & chopped finely
9 ounces canned tomatoes
4 ounces dates, pitted but kept whole
6 ounces prunes, pitted but kept whole
2 tablespoons honey
1⁄2 pint beef stock
1/2 tablespoon of cinnamon
6 teaspoons ras el hanout spice mix (or 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon turmeric)
salt & pepper
2 ounces toasted sliced almonds
2 tablespoons fresh coriander, chopped

Lamb Tagin with glazed prunes 

recipe

1 pound of lamb meat
2 chopped onions
1 small peeled and chopped tomato
3 boiled eggs
125 g of dried prunes
Parsley and cilantro chopped
Salt
Pepper
Turmeric
Cinnamon
Ginger powder
Vegetable oil
Sesame seeds for decoration

Beef Tagine with Okra 

recipe

1 and half pound of beef
70 oz of baby Okra
1 large chopped red onion
1 tomato cut in pieces
2 cloves of garlic grated
Parsley and cilantro chopped finely
Salt
Pepper
Ginger powder
Turmeric
Vegetable oil 

Moroccan Special Cuisine

Featuring Moroccan cuisine in being a unique mixture between sweet and salty in some meals, in addition to the use of certain fruits as apples, pineapple, dried plum, dried figs, and raisins in the preparation or decorating some dishes, as well as the use of certain nuts as Almond for example, also features different spices depending on each dish and cannot do without ghee, as well as fresh or preserved lemon and green olives, each of these components is homemade by the majority of Moroccan women, and that is one reason why the food turns out so delicious. Now, there is some back down to it due to the spread of many of the makers of these materials in the stores, shops and boutiques in the antique large cities, especially Fez, Meknes, Tangier, Rabat, Salé and Marrakech, Tetouan and some other cities. Also there are special oils that has been used for cooking in some areas in Morocco especially the south (Souss) which is Argan oil or Moroccan oil, as they call it internationally, the world-famous high nutritional value oil, in addition to its uses in the cosmetic field, massage and skin care. In most of the areas, especially in south and the middle of Morocco are well known as a good producers of good extra virgin olive oil, like in the regions of Souss, Meknes, Fes, Essaouira and Marrakesh where most people cannot cook their meals without extra virgin olive oil(EVOO).