Tagine Bil Kok Recipes

TAGINE BIL KOK

Steps:

• In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and sauté the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours. Discard the cilantro.
• Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Bring the sauce in the casserole back to a simmer.
• Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.
• Note: To toast and crush saffron, place threads in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes. Crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using.

AROMATIC CHICKPEA TAGINE (TAGINE BIL HUMMUS)

Steps:

• Cook the chickpeas in boiling water until tender. Drain, and peel if liked. *I may try this with 2 cans of cooked chickpeas.
• Heat the oil in a large saucepan, stir in the saffron and other spices and cook until fragrant.
• Add the tomatoes, onion, cilantro, parsley, chickpeas, and seasoning.
• Cover and heat through gently for about 15 minutes, stirring occasionally.