Recipe: Tagine b l'khora seasonal vegetable Tajin pot

Home Cooking Recipe: Tagine b l'khora seasonal vegetable Tajin pot

Notes:

2-3 servings. “If you are traveling alone, it is best to check the local activities you can attend first.” So I found a cooking class at a restaurant in Fez’s Old Town. Go through the online booking email contact - PayPal payment process, you can go directly to the time. The restaurant name is Cafe Clock and can be found online. Before the cooking class, chef will first provide a menu for each participant to choose the dish to be made, the order of the starter-main dish-dessert. Then I went to the nearby food market to buy ingredients, and introduced the local food culture and friends in the market. When I traveled to Morocco, it happened to be spring. I walked through the streets of the market. There were a lot of beautiful and large artichokes that made people want to stop... I decided to use the artichokes to make a vegetable Tajin. Of course, seasonal vegetable pot vegetables are ordered on a seasonal basis and can be replaced with any favorite vegetables.

Ingredients:

Steps:

  1. Home Cooking Recipe: Onions and tomatoes are chopped, carrots are peeled and diced; salted lemons are half cut (no ordinary lemons are replaced). Potatoes and artichokes are most easily oxidized and finally processed. The artichokes go to the corolla to remove the hair, leaving only the core to cut. Put it in the water for later use.

    Onions and tomatoes are chopped, carrots are peeled and diced; salted lemons are half cut (no ordinary lemons are replaced). Potatoes and artichokes are most easily oxidized and finally processed. The artichokes go to the corolla to remove the hair, leaving only the core to cut. Put it in the water for later use.

  2. Home Cooking Recipe: Cut the onion and tomato into half of the water, add a little olive oil (outside the material), and cook for 10 minutes on medium and small heat.

    Cut the onion and tomato into half of the water, add a little olive oil (outside the material), and cook for 10 minutes on medium and small heat.

  3. Add all the herbs, spices and garlic to cook.

  4. Add the carrot pieces and cook for five minutes, then add the potato pieces and other water. Add artichokes and peas in 10 minutes. Half of the lemon that was previously squeezed is placed on top. Continue to cook until the potatoes and carrots are cooked.

  5. Finally, the parsley leaves are decorated.

Tips:

Charmoula is a traditional Moroccan marinade, as long as it is a stew, regardless of the vegetarian, just add these spices and vanilla to make it full of North African flavor. Salted salted lemons are sold everywhere in the local market. They are immersed in salt water in a glass bottle. Therefore, if salted lemon is used, the salt should be kept as little as possible. If ordinary lemon is used instead, the salt dosage will increase as appropriate. Seasonal vegetables recommend that artichokes, bulb fennel, tender broad beans, and okra have a local flavor.


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