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Maximum Planck posted: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. emotive posted:When I do tagine I usually do eggplant, chickpeas, golden raisins and sweet potatoes. I usually use ras el hanout instead of harissa and squeeze in some lemon juice at the end-- not sure if it's still considered a tagine at that point, but hey. 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. A tajine is whatever you want in a big pot with spices, and if that makes me a Tajine Anarchist so be it.
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Apr 18, 2018 19:10
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| # ¿ Apr 26, 2024 17:37 |
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Maximum Planck posted: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. I always serve it over couscous with a slotted spoon so as to avoid drowning it (and keep the broth for soup!) but it's great with quinoa, rice and bulgur too. I know it's not really a firm counterpart but if you really don't like the texture don't be afraid to undercook the vegetables a bit and to use red pepper, carrots and celery or any crunchy vegetable that you like. I imagine using tomatoes and potatoes makes the dish mushier than it needs to be, but in my experience it's supposed to be a very fragrant mess that you mix with your couscous so the real difference in the end is the spice mix that you use. Still, adding the veggies in stages like you said could always be the thing that works for you!
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Apr 19, 2018 10:32
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