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Anyone have a favorite tajine recipe? I made this one and while it tasted fine, it came out way too mushy — and I didn't even add the stock mentioned in the recipe. I bet the texture would have worked out if I'd added the vegetables in stages (looking at you, eggplant & zucchini) and maybe used a wider pan for more surface area. While I'm at it, I'd welcome any other recipes that use harissa! I accidentally made a ton.
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Apr 8, 2018 22:05
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| # ¿ Apr 17, 2024 00:00 |
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Thanks for all the tajine tips (and reminding me to cook more lemon rice)!x420ReDdIT_Br0nYx posted:I use ras el hanout too, it's my favorite spice mix. I just put an aubergine, courgettes, a red pepper, chickpeas, celery stalks and sometimes carrots in a big pot with olive oil, then I add the vegetable stock, water and spices and let it simmer for a while. It does come out mushy but I've never seen a tajine that wasn't and I love overcooked veggies anyway. Do not be afraid to go crazy with dried fruits and nuts, too. Raisins and prunes are great, but my mom used dried apricots and almonds and it worked really well. Adding more types of dried fruits and nuts sounds delicious. I've never had authentic tajine, just local interpretations of it, so I'm wondering: if it's meant to be all soft, do you then serve it with a side or by itself? It seems like it could use a firm counterpart.
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Apr 18, 2018 20:08
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No, that makes a lot of sense! Using the broth for soup is clever, I'm definitely doing that next time.
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Apr 19, 2018 13:09
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