Moroccan lamb tajine with prunes
This recipe is one of my favorites, reminds me of home and celebrations with family and friends. Such a flavorful dish with simple ingredients but lots of love.I hope you try it with your beloved ones.
Enjoy watching the video.
INGREDIENTS:
2 onions diced
4 pieces of lamb loin chops
2 TBSP of chopped cilantro
½ tsp turmeric
½ tsp ground ginger
½ tsp black pepper
cinnamon stick
salt depends on taste
water
Garnish:
1 cup dried prunes
1 cup water
1/2 tsp cinnamon
¼ cup brown sugar
1 TBSP orange blossom water
music : Artist: Chris Haugen Title: Morning Mandolin
Lamb Tajine with Caramelized Dried Fruits Recipe -EidAlAdha Special- CookingWithAlia - Episode 123
To view written recipe, click here:
Eid is next week. This is the Eid El Kabir (Big Eid) where Muslims commemorate the story of Abraham by sacrificing a sheep. It is a festive culinary time in Morocco. To celebrate, we are making a dish that you are bound to remember: Tajine of Lamb with Caramelized Dried Fruits!
Lamb, Dates & Shallots Tagine Dish by Comadre's Kitchen
A delicious Lamb Tagine dish we decided to make for our beloved Jorj's birthday. It turned out quite good! If you try this dish or have any other good Tagine recipes you want us to try, let us know in the comments!
Stuffed Crown Roast of Lamb أضلاع خروف, Saffron Rice, Pistachio Coffee Cake, samira's kitchen # 30
Samira's Kitchen Episode # 30 Easter Show
Stuffed Crown Roast of Lamb روست أضلع خروف محشية
Saffron Rice رز مع الزعفران
Orange Blossom Pistachio Coffee Cake فطيرة فستق وماء زهر
Phyllo Wrapped Asparagus أسبيركس ملفوف مع أرغفة بقلاوة
Stuffed Crown Roast of Lamb
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1 crown roast of lamb (two 8-10 chop rocks tied together)
coarse salt
coarse black pepper
Saffron Rice
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2 cups long grain rice
2-3 cups water
1/2 teaspoon saffron
1/4 cup vegetable oil
1 pound minced lamb meat
1/2 cup slivered almonds
1/2 cup raisins
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1 teaspoon salt
Orange Blossom Pistachio Coffee Cake
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2 cups pistachios, shelled, unsalted, coarsely chopped
1 1/2 cups sugar
2 tablespoons orange blossom water
1 tablespoon ground cardamom
1/4 cup lukewarm water
1 envelope (2 1/2 teaspoons) dry yeast
3/4 cup milk
1/2 cup (1 stick) unsalted butter
1 teaspoon salt
4 cups all purpose flour
1 large egg, beaten
Phyllo Wrapped Asparagus
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24 asparagus
12 phyllo sheets
1/2 cup olive oil
1/2 cup Parmesan cheese
salt
black pepper
ORANGE BLOSSOM & HONEY: Magical Moroccan Recipes
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Enjoy the feisty flavours of ginger, paprika, turmeric and cumin, all produced in Morocco and used in abundance in the country's cooking. To add more character to special dishes, elaborate spice blends like Ras el Hanout (page 180), Chermoula (pages 180,183) and Baharat, of clove and cumin, are used. Today's Moroccan food is a cultural clash of Berber and Arabic. Exiled Moors from Spain brought olive cultivation, citrus fruits and paprika, and Jewish Moors, preserving and pickling. The real food of Morocco is served at home - delicately steamed couscous that's topped with meat, vegetables and cinnamon-spiced onions; rich Berber tagines, little kefta cooked in thick sauces with egg, savoury, fruity salads, sweet stews, and sensational seafood. Preserved lemons, honey, olives and orange blossom elevate the everyday into the extraordinary. On this special culinary journey we are taken from the Souks of Marrakesh through the Sahara and on to the blustery shores of the Atlantic coast, learning the secrets of traditional lamb barbecue, through the city of Fes where the rich dishes of the Imperial Courts are still prepared in many homes. From Moroccan-style Paella to stuffed Berber breads baked in the hot desert sands, chapters include Street Food, Salads and Vegetables, Meat and Poultry, Seafood, Tagines and Desserts plus a special section on spice mixes like harissa. With puff pastry and double cream, follow the simple recipe for Pomegranate and Rosewater Mille-feuille or traditional almond cookies called Ghoriba. With Greek yoghurt and coriander, veggies will love the spicy Merguez Eggs. Middle Atlas Trout Tagine or Coastal Calamari or Berber Lamb Tagine, for each there is a little bit of background on the place, the flavour and the simple recipe. Gorgeous full page colour illustrations, location and recipe, colourful maps on endpapers
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