Vegetables Tajine Berber Style Recipe Video
How to make the famous vegetables tajine Berber style, like the one you would eat in the Atlas mountains. simply heavenly.
Ingredients
| Tomatoes | 2 , slice | |
| Onion | 1 Large, sliced | |
| Potatoes | 3 Medium, peeled, cubed | |
| Turnip | 1 Large, peeled, cut in to half | |
| Carrots | 3 , peeled, cut in half | |
| Zucchini | 2 , peeled, cut in half | |
| Green peas | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon | |
| Garlic | 1 Teaspoon, crushed | |
| For the spices | ||
| Thyme sprig | 3 | |
| Ginger powder | 1 Teaspoon | |
| Rosemary | 1 Tablespoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Red chili powder | 1⁄4 Teaspoon (to taste) | |
| Salt | 1 Teaspoon (to taste) | |
| Pepper | 1⁄4 Teaspoon (to taste) | |
Nutrition Facts
Serving size
Calories 335 Calories from Fat 110
% Daily Value*
Total Fat 13 g19.2%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 578.7 mg24.1%
Total Carbohydrates 53 g17.5%
Dietary Fiber 11.1 g44.6%
Sugars 13.7 g
Protein 9 g17.1%
Vitamin A 176.7% Vitamin C 145.3%
Calcium 11.6% Iron 19.5%
*Based on a 2000 Calorie diet
Directions
MAKING
1. In a pan on medium heat drizzle the olive oil, add the onions and let them cook for 10 minutes.
2. Put potatoes and turnip. Cook for a few minutes then add carrots, zucchini, tomatoes, and green peas.
3. In a cup of water mix all the spices rosemary, turmeric, chili pepper, ginger, salt, and pepper. Add the crushed garlic and mix well. Pour this mixture over the vegetables.
4. Cover the tajine/ pot and let the vegetables cook for around 2 hours. From time to time, pour some of the sauce over the vegetables on the top (Baste the vegetables). Check if vegetables are cooked by poking with a fork.
5. When the vegetables are done, remove the lid of the tajine/pan, and let the sauce thicken for the 15 minutes. Turn off the heat.
SERVING
6. In a serving plate, serve this vegetable tajine with bread.
TIPS
If you are using a Tajine to cook this dish make sure that you set the heat on low. However, if you are using a normal cooking pot, you can set the heat to medium.
1. In a pan on medium heat drizzle the olive oil, add the onions and let them cook for 10 minutes.
2. Put potatoes and turnip. Cook for a few minutes then add carrots, zucchini, tomatoes, and green peas.
3. In a cup of water mix all the spices rosemary, turmeric, chili pepper, ginger, salt, and pepper. Add the crushed garlic and mix well. Pour this mixture over the vegetables.
4. Cover the tajine/ pot and let the vegetables cook for around 2 hours. From time to time, pour some of the sauce over the vegetables on the top (Baste the vegetables). Check if vegetables are cooked by poking with a fork.
5. When the vegetables are done, remove the lid of the tajine/pan, and let the sauce thicken for the 15 minutes. Turn off the heat.
SERVING
6. In a serving plate, serve this vegetable tajine with bread.
TIPS
If you are using a Tajine to cook this dish make sure that you set the heat on low. However, if you are using a normal cooking pot, you can set the heat to medium.
Editors Review
This video shows an authentic Moroccan dish cooked in a traditional Moroccan tajine. The vegetables here are cooked in a berber style. Berbers are natives of Morocco living in the Atlas mountains known for their delicious tagine. Serve this vegetable tajine with bread for a sumptuous meal!Comments
Comments: 7 |
Add a Comment
Anonymous says :
To Shanti,
the Berbers are the indigenous people of North Africa. I guess you confused 'pepper' with 'Berbers'. Actually, The word Berber is the English name for them...in Morocco,they prefer to be called 'Amazigh or Emazighen'.
This is to Alia, sorry but the Berber people dont live in the mountains only. They are all over the country,especially in big cities. Many businesses in the major Moroccan cities are run by Berbers (Agadir, Casablanca, Rabat...).Generally, most regions of Morocco (Souss, Rif, Atlas...) are heavily Berber, including their cities. By the way, I am an Amazighi from Rabat.
I enjoy your recipessssssssss! Keep them coming.
Thanks
Posted on: 1 July 2009 - 9:53am
shantihhh says :
Yes I know of the Berbers of North Afrika. My mom in particular is quite facinated with their culture. She and my dad loved Morocco as do our children! Someday we will visit as I am crazy for the cuisines of North Afrika. I have traveled thus far to 71 countries always those of great flavoured foods, and I so want to shop the shouks and smell all those glorious spices and foods of North Afrika.
Berbere "Pepper" is a favourite seasoning of mine. It is common in Ethiopian cuisine, but I do use it in some Tagines as it works so well for flavour. It is a combination of hot and sweet spices. I will share a recipe for Berbere Paste.
Berbere is a hot pepper seasoning essential for most Ethiopian dishes.
You can buy it at some African and Middle Eastern Stores. It is nice with butter or even smen/semneh to boost those the lovely flavour and aroma of a dish.
I hope you share some of your recipes! I make Merguez Moroccan, Algerian, Tunisian, Libyan and even the French way, but I am looking for the perfect taste still. I have a friend in London whose uncle used to make Merguez for Harrods-it was perfect. He was from Malta but lived in Tunesia for many years. He won't tell me that spice that gives it perfection of flavour and aroma!
I have made it using beef (OK), lamb (love it), and goat. To me goat is too lean and dry IMHO for making Merguez. I am able to buy excellent local Halal meats and the sheep casings, and almost any spice here in the San Francisco Bay Area. I have a nice meat grinder and sausage stuffer as we love maing many types of sausages of the world.
Posted on: 1 July 2009 - 12:05pm
veg foodie says :
oh...my heart just skipped a beat I think. I loooooooovvvveee spicy vegetables in a dry-ish curry. This looks so good! The fresh herbs and the spices. Its a real treat. I can eat my whole dinner just with this and bread..or maybe rice... feeling so gluttonous!
Posted on: 17 April 2009 - 10:44am
ifoodiee says :
Looks really good, a little extra time but simple and worth it i guess though I would add a little more chili powder:-)
Posted on: 13 April 2009 - 4:31pm
foodpsychologist says :
Thanks for the Vegetables Tajine Berber Style from the Moroccan cuisine. The clay cookware looks good. Does the Vegetables Tajine Berber Style alter in anyway when cooked in a mettalic Tajine?
Posted on: 13 April 2009 - 11:50am
lunalovefood says :
Thts a yum tajine recipe in berber style and makes a good combi with bread and bun.. gotta try this out.. thanks for sharing the recipe Chef..
Posted on: 13 April 2009 - 6:27am
shantihhh says :
Wonderful! I love Berbere "pepper", it has been a favourite of ours for many years. I always keep it in the refrigerator to preverse the flavour. It is amazing on eggs, vegetables, almost anything.
Shanti/Mary-Anne
Posted on: 11 April 2009 - 2:11pm
Chef
