How To make Tagine Of Okra & Tomatoes
1/2 lb Okra
4 1/2 lb Tomatoes, peeled, seeded &
-- chopped 2 tb Parsley, chopped
1 1/2 ts Sweet paprika
1 ts Garlic, chopped
Salt 3 tb Vegetable oil
Wash, top & tail the okra. String together with thread into a "necklace". Over high heat, cook the tomatoes with the parsley, paprika, garlic, salt & oil, mashing down the tomatoes as they cook. After 10 minutes, lower the heat to medium, add the okra & begin to poach iti n the sauce. From time to time lift up the necklace to stir. After the okra is tender, remove & keep warm. Continue to reduce the tomatoes until all the water has evaporated & the oil is released. Fry the tomatoes in this released oil, stirring continuously. Gently pull out the thread, place the okra in the serving dish. Pour the sauce over the top. Serve hot or lukewarm.
How To make Tagine Of Okra & Tomatoes's Videos
Okra Tajine / Tagine طجين بالملخية (البامية) Tajine au Gombo
Okra Tajine (tajeene)
Ingredients (3 servings):
600 g lamb meat
600 g okra
1 chopped onion
4 chopped garlic cloves
1 diced tomato
1/2 cup chopped cilantro
3 tbsp. olive oil
½ tsp. black pepper
½ tsp. turmeric
1 tsp. salt (to taste)
أوكرا تاجين
المكونات (3 حصص):
600 غ لحم خروف
600 غرام من البامية
1 بصلة مفرومة
4 فصوص ثوم مفرومة
1 طماطم مكعبة
1/2 كوب من الكزبرة المفرومة
3 ملاعق كبيرة زيت زيتون
1/2 ملعقة صغيرة فلفل أسود
1/2 ملعقة صغيرة كركم
1 ملعقة صغيرة ملح (حسب الذوق)
Okra Tajine
Ingrédients (3 portions) :
600 g de viande d’agneau
600 g de gombo
1 oignon haché
4 gousses d’ail hachées
1 tomate en dés
1/2 tasse de coriandre hachée
3 c. à soupe d’huile d’olive
1/2 c. à thé de poivre noir
1/2 c. à thé de curcuma
1 c. à thé de sel (au goût)
[ENG] Fish Tagine With Vegetables / طاجين السمك بالخضر - CookingWithAlia - Episode 439
Let's continue the Dada series with this amazing Fish and Vegetable tagine!
For 2 people
WRITTEN RECIPE:
INGREDIENTS:
Fish and vegetable base
200 grams (7 oz.) white fish such as cod or monkfish, cut into chunks
1 medium red-ripe tomato
1 small green bell pepper
1 small carrot
1 small potato
½ lemon
A handful of green olives
1 bay leaf
Charmoula marinade
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1 tablespoon tomato paste
1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed
¼ teaspoon paprika
¼ teaspoon ground ginger
¼ teaspoon ground cumin
Salt and pepper, to taste
RECIPE:
1- Prepare the vegetables:
- Tomato: thinly slice
- Carrot: peel and thinly slice
- Potato: peel and thinly slice
- Green bell pepper: trim ends, seed, and slice into thin strips
- Lemon: thinly slice
2- To make the charmoula, combine all the marinade ingredients in a large bowl and mix well.
3- Add the fish chunks to the bowl and rub with the charmoula. Cover the bowl and let the fish marinate for 10 minutes.
4- Place the sliced carrots in the tagine plate. Top with the tomato slices. Spread some of the charmoula marinade over the carrot and tomato slices.
5- Place the fish pieces on top of the tomato slices.
6- Nicely display the vegetables on top and around the fish pieces. Pour the rest of the charmoula marinade over the vegetables.
7- Cover the tagine and cook on medium heat for 20 minutes.
8- Add the bay leaf to the sauce and scatter the olives around. Cover and cook for another 10 minutes.
8- Serve hot with crusty bread.
Unlock the Secrets of Makfoul: Moroccan Chicken Tagine with Tomatoes & Onions | Flavors of Morocco
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ABOUT THIS RECIPE:
Chicken tagine with onions and tomatoes is an easy and practical one-pot meal. It is not only quick to make, but it tastes incredibly delicious as well.
This tagine can be made with chicken or red meat, which is slowly braised with onions and spices, then topped with a mountain of onions and tomatoes that are cooked until they become soft and jammy.
Unlike most tagines, the Makfoul is not made with strong ingredients such as garlic and cilantro. It is instead lightly spiced with cinnamon, ginger and turmeric. A touch of sugar is added to cut the acidity of the tomatoes and help caramelize them.
In Marrakech, this tagine is called Makfoul, which means closed or locked in Arabic. This refers to the fact that the protein (chicken in this course) is covered with jammy onions and tomatoes. You can replace the chicken in this recipe with turkey, lamb, beef, or goat meat.
Ingredients:
For the chicken
1 large white onion
2 chicken breasts and 2 chicken thighs
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 tablespoons vegetable oil
For the Makfoul
3 large white onions
3 large tomatoes
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon cinnamon
1 heaping tablespoon white granulated sugar
Steps:
Step 1: Preparing the chicken
1- Peel the onion and rinse it.
2- Slice the onion, then place it in the tagine.
Note: If you do not have a tagine, you can use a heavy pot or a pressure cooker, but note that you will need to add water to the pot as needed to prevent the chicken from drying out and burning.
3- Add the chicken to the tagine.
4- Season with turmeric, pepper, ginger, cinnamon, and salt.
5- Add the oil, then cover the tagine and saute the chicken for 5 minutes on each side.
Step 2: Preparing the Makfoul tagine
1- Peel and rinse the onions.
2- Cut the onions into 1/2cm (1/4 in) rings.
3- Wash the tomatoes, then slice them into 1/2cm (1/4 in) rings.
4- Place the onion rings on top of the chicken making sure to cover the entire surface of the tagine.
5- Season the onions with ginger, turmeric, pepper, salt, and cinnamon.
6- Cover the tagine and cook for 30 minutes or until the chicken is almost cooked and the onions have nicely softened.
7- Uncover the tagine, then place the tomatoes on top of the onions.
8- Season the tomatoes with cinnamon and sugar.
9- Cover the tagine once again and allow the tomatoes to cook and soften (about 15 minutes).
Note: To prevent the sauce from spilling out of the tagine, you can place a tablespoon between the tagine pot and lid.
10- Serve the Makfoul tagine hot with Moroccan bread.
How to make Okra with tomato sauce
Okra is a vegetable native to Africa and later introduced to the Middle East and Arabian countries.
Okra with tomato sauce recipe made with small whole okra, fresh or canned tomatoes, garlic and onions.
Terms of using music:
Music in video:
Soundtrack: Latin boulevard by Rick Dickert provided by
Vegetarian Okra Tagine - Sizzling by Tagines.com
Brought to you by Tagines.com. A sizzling vegetarian okra tagine.
Okra & Lamb Tagine بامية ولحمة بالفرن
صينية بامية ولحمة سهلة و زاكية على طريقتي تقدم مع الخبز وعصرة ليمون.
Simple & sumptuous okra & lamb tagine served with Arabic bread and a lemon squeeze!
Music: We don't talk anymore (Oud cover) by Ahmed Alsheiba youtube.com/user/ahmedns10
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المقادير
بامية ولحمة بالفرن
يسخن الفرن مسبقاً على درجة ٢٠٠˚
١/٢ كيلو لحم خروف راس عصفور
۸٠٠ جرام بامية
٤ طماطم مقطعة مكعبات
٢ ملعقة كبيرة دبس فليفلة
٣ ملعقة كبيرة صلصة الطاطم
١ ملعقة كبيرة كزبرة مطحونة
١ ١/٢ ملعقة صغيرة بهارات عربية
١ كوب كزبرة مفرومة
١ بصلة مفرومة
٤ سن ثوم
١ مكعب مرقة الدجاج
١/٤ كوب زيت زيتون
ملح وفلفل
تقدم مع الخبز العربي
Ingredients
Okra & Lamb Tagine
Preheat oven at 200°
1/2 kg small lamb cubes
800 grams okra
4 diced tomatoes
2 tbsp mild red pepper paste
3 tbsp tomato paste
1 tbsp ground coriander
1 ½ tsp Arabic spices
1 cup chopped coriander leaves
1 diced onion
4 garlic cloves
1 chicken stock cube
¼ cup olive oil
Salt & Pepper
Best served with Arabic bread