North African dishes cooked tagine style were mentioned in The Thousand and One Nights stories collection of the ninth century.
The dish is named after the cooking pot. The earthenware pot functions like an oven over open fire, the lid drips the collected steam onto the food allowing cooking with very little liquid thus a perfect vessel for cooking tough cuts of meat.
ingredients
- 2 medium potato, peel & cut into 3/4 in (2cm) chunks
- 1 eggplant, peel striped & cut into 3/4 in (2cm) chunks
- 2 medium zucchini, halve lengthways & slice 3/4 in (2cm) thick
- 2 Italian pepper, cut into large chunks
- 200 g oyster mushroom, , cut into large chunks
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium onion, slice
- 5-6 clove garlic, thin slice
- 1 1/4 tsp coriander powder
- 1 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika
- 1/8 tsp caraway seed, crush
- 1-2 tsp hot pepper paste
- 2 tbsp white wine (optional)
- 1/2 tsp lemon juice
- 1/4 tsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp grape molasses
- 500 g tomato, peel & chop
- 100 g sun dried apricot, large dice
- 1 cup chickpea, boiled
- 1 cup water or vegetable stock
- parsley or cilantro for decoration
preparation
Mix the potato, eggplant, zucchini, pepper and mushroom in a large bowl. Drizzle over 2 tablespoons of the oil, sprinkle salt and pepper and mix to coat. Heat a large, non-stick frying pan over a high heat, add the vegetables, sauté for 3-4 minutes til lightly browned.- Heat the remaining oil in a lidded casserole (preferably cast iron) over medium heat. Add the onion, sprinkle a pinch of salt and sauté for 4–5 minutes, stirring regularly, til softened.
- Stir in garlic and the spices, cook 1-2 min til aromas are released.
- Blend in pepper paste.
- Pour in wine to deglaze the pot, cook for 2-3 min.
- Add lemon juice, vinegar, honey and molasses.
- Mix in tomato, cook til color fades.
- Mix in apricot, chickpea and cooked vegetables. Cover, cook for 2-3 min.
- Bake for 30 minutes in the preheated 355°F (180°C) oven.
- Remove from the oven. Reduce the heat to 320°F (160°C). Blend in water. Back into the oven. Cook for 30 more minutes.
- Sprinkle parsley. Enjoy with pilaf or couscous!
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: I used seasonal vegetables that I love. You can cook with any vegetable mix you choose.
- ps: if you have lidded earthenware, use it.
- ps: if u don't have caraway seed, don't worry. :)
- ps: Can substitute prune for sun dried apricot .
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