#Tagine makfoul

[audreyofrps]

Moroccan Goat Curry Tagine Makfoul

#Moroccan #Goat #Curry

[foxbodymustangs]

Moroccan Goat Curry Tagine Makfoul

#Moroccan #Goat #Curry

[tastesoftamriel]

Goatherd's Pie Goatherd's pie is a speciality of Hammerfell, where hardy goats are farmed in the shadow of the Alik'r Desert. This dish is filled with Tagine Makfoul, a fragrant, spicy goat curry, which is a delicious surprise hidden beneath warm and buttery pastry! If you're looking to give your usual boring dinner a twist, be sure to try this out! ~Talviel You will need: 1 kg goat meat, chopped into generous 2" cubes 4 cloves garlic, finely chopped 2 large red onions, chopped 400g tinned tomatoes 1 cup goat's butter (or regular butter if unavailable) 1/2 cup vegetable stock 250g couscous or rice 1 tsp turmeric powder 2 tsp harissa 1 large cinnamon stick 1 tsp cloves 1/2 tsp cardamom 1 tsp cracked black pepper 1 tsp salt 1 tsp ginger (paste or freshly crushed root) 1 tsp saffron 1/2 tsp curry powder 2 tsp hot chili powder 1/4 cup slivered almonds, toasted 1/4 cup dried apricots, chopped Olive oil 500g frozen puff pastry, thawed Handful of pomegranate (optional) 1 spring mint leaves, finely chopped (optional) Method: In a large pot, add a generous amount of olive oil and combine the goat meat, garlic, salt and pepper. Fry until browned on the outside. Throw in the onions and sauté until well browned but not caramelised. Add all the spices, saffron, and the vegetable stock, stirring until well combined. Pour in the vegetable stock and 1/2 cup goat's butter, stir well, and leave to simmer on medium heat with the lid on for 25-30 mins with the cinnamon stick deep in the middle of the pot. While waiting, preheat your oven to 190C/375F. In a separate pot, boil the couscous along with the remaining vegetable stock (dilute with 1/2 cup water). Pour the couscous with any remaining liquid into the tagine and mix well. Add the almonds and apricot, and stir through. Remove the cinnamon stick and transfer the tagine into a deep baking dish. Lay down the puff pastry sheets on top, brushing each sheet generously with the remaining goat's butter, especially the top sheet. Bake until golden brown (approximately 15 minutes). Remove to cool for 10 minutes, then sprinkle with pomegranate and mint. Serve while hot.

#Moroccan #Moroccan food #Middle eastern #Tagine #Middle eastern food #Couscous #Goat #Tagine makfoul #Recipe #Recipes #Cooking #Meat #Pie #Pastry #Baking #Eso #Tes #The Elder scrolls online #The Elder scrolls #Hammerfell #Redguard #Elder scrolls online

[jeddahlicious]

Best Spanish & Moroccan Food in Jeddah | Tagine vs Paila

I have always thought that Moroccan food deserves to be better known. The “tagine” and the “couscous” alone contribute to the greatness of its cuisine which truly ranks as one of the world’s finest gastronomy.

The Argana Restaurant situated in:

Kunuz Al Ilm, As Salamah, Jeddah 23437

… is one of the very few restaurants in Jeddah which serves Moroccan specialties.

Incidentally, its menu also features Spanish or Andalusian food such as Paila.

“Tagine” along with “couscous” are Morocco’s national dishes. Tagine’s name is derived from the unique earthenware dish it is cooked in, a thick clay cone resting on a rounded base.

Tagine is a practical way of slow-cooking with no additional fat and minimum additional liquid. The heat remains trapped inside the pot by the raised outer ridges on the base of the tagine. Food need not be complicated to be good and tagine is a simple way to make a wonderful flavorsome meal, all cooked under one conical roof.

“Tagine with Almonds and Prunes,” one of the most popular Moroccan tagines is available as well as “Tagine Mrouzia,” a sweet version of this tagine. “Tagine Mrouzia” is prepared with mutton and it is spiced with honey, cinnamon, prunes, almonds and the famous Ras el Hanout, a blend of 20 to 30 spices.

Aromatic, zesty, spicy or sweet, a Moroccan tagine is so versatile. It can be made with lamb, beef , poultry, eggs, seafood and vegetables flavored with saffron, cumin, coriander, ginger, red pepper and cinnamon.

Argana serves a variety of tagines including:

“Tagine Makfoul,” “Tagine with Onions and Raisins,” “Tagine with Hamour,” “Sea Food Tagine,” “Tagine with Meat Balls,” “Tagine Kabab,” “Tagine Kofta,” “Chicken Tagine with Olives” and “Chicken Tagine with Capsicum.”

Couscous along with tagine is the most notable Moroccan specialty. This traditional Berber dish is made from granules of durum wheat sprayed with water to make small pellets which are then sprinkled with flour to form tiny granules of “couscous.” This labor intensive process is largely mechanized nowadays, and “couscous” is sold in markets around the world.

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#moroccan #food #foodporn #gastropost #gastronogram #tagine #couscous