moroccan beef tagine prunes recipe اللحم بالبرقوق بطريقة الاعراس المغربية
طاجين باللحم و البرقوق Tagine meat
Moroccan Cooking: Lamb Tagine
Tajine de boeuf aux pruneaux طاجين بلحم البقر/Beef Tagine with Plums
[tadżin]
[recette tajine]
[recette tagine]
[tajine agneau pruneaux]
[tajine d'agneau aux pruneaux]
[tajine agneau pruneaux amandes]
[recette tajine d'agneau]
[tajine de mouton aux pruneaux]
[طاجين الكفتة]
[طاجين الجبن]
[طاجين مغربي]
[طاجين ملسوقة]
[طاجين تونسي]
[طاجين اللحم]
[طاجين البيض]
[اكلات مغربية]
[طاجين مغربي باللحم]
[طاجين مغربي باللحم والبرقوق]
[طاجين مغربي بالخضر]
Tagine of Lamb with Prunes - Moroccan Cuisine Recipe - (Ramadan Mubarak)
Tagine of Lamb with Prunes - Moroccan Food Recipe - (Ramadhan Mubarak)
Ingredients and Preparation : See the video.
Video Copyrights : Chef Khuya@Youtube.com
Music : Desert City Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Tags : cooking, food, recipe, dishes, cook, mea,l how to, kitchen, moroccan food, tagine, couscous, harira, halal, ramadhan,
Beef Stew with Prunes | Food Channel L Recipes
This is a recipe from the old cookbooks in my country. A forgotten stew that I love very much! The sweet prunes and the tender veal are a great combination. Beef stew with primes is a real comfort food.
Food channel L - a new recipe every odd day of the month! Recipes for delicious and homemade food!
Ingredients for 4 servings:
700 g beef neck
150 g pitted prunes
50 ml brandy
3 shallots
1 clove of garlic
50 g butter
50 ml olive oil
1 bay leaf
1 sprig of rosemary
2 tbsp all-purpose flour
1 tbsp tomato paste
900 ml beef stock
250 ml red wine
Salt and black pepper
Moroccan Beef and Prune Tagine | Kalisa Marie Eats
If you’ve ever been to Morocco, you’ve undoubtedly had your fair share of tagines. The varieties are endless because you can cook all different types of meat, seafood, vegetables in them. My favorite was the sweet and savory combination of beef and prunes. Before you turn your nose up at the idea of prunes, try it! Their caramelized sweetness perfectly balances the deeply spiced, richness of the meat. You’ll be wondering why you don’t cook with prunes more often.
And, yup, a tagine is both the dish you eat and the pot you cook it in. If you don’t have a tagine, you can use a heavy bottomed pot with a lid, like the dutch oven I’m using in this video. Check the full recipe for my take on this classic below and let me know what you think!
Recipe
2 pounds stewing beef, cut into three-inch pieces
2 teaspoon Morton’s Kosher Salt
1 teaspoon black pepper
¼ cup Chosen Foods Avocado Oil (or another neutral oil with a high smoke point)
2 large onions, grated ~4 cups
1 teaspoon ground ginger
½ teaspoon ground turmeric
½ teaspoon saffron threads, soaked in 2 TB warm water
1 cinnamon stick
4 cloves garlic, minced
1 ½ - 2 cups water or stock
Handful of cilantro sprigs
1/2 pound dried prunes
2 tablespoon salted butter
4 tablespoon honey
1 1/2 teaspoons ground cinnamon
Fried almonds for garnish
Sesame seeds, toasted
In a large dutch oven, heat the oil to medium-high heat. Season beef with salt and pepper and brown the beef on all sides in batches so as not to overcrowd the pan.
Remove the browned meat and set aside. In the same pot, add the onions, stir, and lower the heat to med-low. Cook the onions until they are soft and translucent, about 10 to 15 minutes, stirring occasionally.
Increase the heat to medium, add the spices, and cook uncovered for a couple minutes, stirring. Add garlic, return the meat, top with water or stock and steeped saffron liquid, and place the cilantro on top. Bring to almost a boil, reduce to medium low, cover, and simmer gently for 2 hours or until the meat is tender.
Halfway through, after about 1 hour, reserve 1 cup of cooking liquid from the pot and set aside to prepare the prunes. (Replace with more water or stock if necessary.) Add prunes to a small pot of boiling water and cook for 5 minutes to soften. Drain them and discard the water. In the same small pot, melt the butter and add the reserved 1 cup of cooking liquid, softened prunes, cinnamon and honey. Cook over medium low heat for about 5 minutes until you have a thick syrup.
Once the meat is tender, remove it from the pot and reduce the sauce until thickened to your liking and adjust seasoning as necessary. Return meat and stir to coat.
To serve, arrange the meat and sauce on a serving platter and spoon the prunes and syrup on top. Garnish with toasted sesame seeds and almonds.
Beef tajine with prunes and almonds طاجين اللحم بالبرقوق
وصفة مغربية بامتياز اللحم بالبرقوق ديال لعراضة كيجي مذغمرة بطريقة سهلة وسريعة ????
طريقة تحضير اللحم بالبرقوق والمشماش لذيذ وسهل التحضير
طاجين للمناسبات: طاجين اللحم بالبرقوق تقليدي
Jamie's Moroccan Beef Tagine
طبق العراضات بامتياز:اللحم بالبرقوق مدغمر بحال ديال الاعراس بطريقة سهلة ومذاق رائع....
طريقة عمل طاجين مغربي باللحم والبرقوق | Tajine de viande aux pruneaux
طاجين اللحم بالبرقوق و الزبيب مكونات بسيطة لكن شهوة منو يستحق التجربة
Beef tagine with prunes and almonds
1 onion
1/2 kg beef
tablespoon of parsley
teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/4 teaspoon Moroccan spices (mrozia for meat)
1/4 teaspoon saffron
leave it at least half an hour
add 5 tablespoon of vegetable oil
liter of water
Close the pressure cooker over a medium heat
Cook for half an hour
dried prunes
teaspoon cinnamon
2 tablespoon sugar
250 ml water
After half an hour we add a teaspoon of butter and dried plum broth
cook over low heat until ready
in a saucepan we boil water
add washed almonds for a minute until boiling
put it in a plastic bag for 5 min to remove the straw easily
put the almonds in cold oil over medium heat
We remove the almonds before they become completely golden
Enjoy your meal
طاجين اللحم بالبرقوق واللوز
1 بصلة
1/2 kg لحم
ملعقة كبيرة من البقدونس
ملعقة صغيرة ملح
1/2 ملعقة صغيرة كركم
1/2 ملعقة صغيرة زنجبيل
1/4ملعقة صغيرة توابل مغربية(مروزية اللحم)
1/4ملعقة صغيرة زعفران
نتركها نصف ساعة على الأقل
نضيف 5 ملاعق كبيرة من الزيت النباتي
لتر ماء
نغلق طنجرة الضغط على نار متوسطة
تطبخ لمدة نصف ساعة
برقوق مجفف
ملعقة صغيرة من القرفة
2 ملعقة كبيرة سكر
250 ml ماء
بعد نصف ساعة نضيف ملعقة صغيرة من الزبدة ومرق البرقوق المجفف
تطهى على نار هادئة حتى تصبح جاهزة
في قدر نسلق الماء
نضيف اللوز المغسول لمدة دقيقة حتى الغليان
نضعه في كيس بلاستيكي لمدة 5 دقائق لإزالة القشر بسهولة
نضع اللوز في الزيت البارد على نار متوسطة
نزيل اللوز قبل أن يصبح لونه ذهبي بالكامل
بالصحة و العافية
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link video rice with chicken and spices ارز بالبهارات و الدجاج :
Link video Beef tajine with prunes and almonds طاجين اللحم بالبرقوق
Link video الحريرة المغربية غداء مقوي للمناعة Moroccan soup is an immunization fortifying food :
link video How to make tagine / chicken tagine / tagine recipe vegetarien / طاجين الدجاج و الخضر سريع و لديد :
Music:
Moroccan Beef Tagine with Prunes Recipe - Delicious and Easy To Prepare by Cooking Premium Morocco
Moroccan Beef Tagine with Prunes Recipe - Delicious and Easy To Prepare by Cooking Premium Morocco