Berber Tagine Omelette Recipes

BERBER TAGINE OMELETTE

Steps:

• Preheat oven to 180ºC.
• Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes, add the spices and cook for a further 3 minutes, this releases the flavours.
• Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
• Remove from the heat and pour the beaten eggs over the sauce, cover with the tagine lid and place in the oven for about 10-15 minutes or until it lightly puffs and sets.
• To serve, season well and drizzle with a little olive oil.

MOROCCAN BERBER TAGINE WITH LAMB OR BEEF AND VEGETABLES

Steps:

• Pour the olive oil into the base of a tagine.
• Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top.
• Arrange the meat, bone-side down, in a mound in the center of the tagine. (The taller the mound, the more conical your arrangement of vegetables will be.)
• Combine the spices in a small bowl.
• Sprinkle a little less than half of the seasoning over the meat and onions.
• Place the prepped vegetables in a large bowl.
• Add the remaining seasoning and toss to coat the vegetables evenly.
• Arrange the vegetables in a conical shape around the meat.
• Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapeño pepper, Garnish the tagine with the preserved lemon quarters and olives.
• Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.
• Add the water to the tagine, cover, and place the tagine over medium coals in a brazier, or stovetop over medium-low heat. Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommended for other heat sources as well.
• Leave the tagine to reach a simmer. This may take a long time, 20 minutes or so; be cautious in feeling the need to increase the heat.
• Once simmering, continue cooking the tagine over medium-low heat until the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb.
• While the tagine is cooking, you may check the level of the liquids occasionally and add a little water as necessary, but otherwise, try not to disturb the tagine.
• Do stay alert for the smell of anything burning, and lower the heat if necessary to avoid scorching ingredients and/or cracking the tagine. It is normal, however, for some of the base onions to burn and adhere to the bottom of the tagine as they caramelize and reduce.
• Remove the cooked tagine from the heat and serve. It will stay warm while covered for 30 minutes.