Whether you cook these Moroccan dishes using a heavy cooking pot or a tagine, It will only differ in the cooking time and the quantity of liquid added during the cooking process, but the "spicing" logic remains the same. So make sure you check these posts This is the reason I wrote a few post on how to get you there:
Many Moroccan tagines are cooked M'qalli style with small variations in some cases. They just need coriander, turmeric, ginger, salt and pepper, ginger, saffron and olive oil.
This is an example of how you can master a few stews by mastering just one: learn how to make Moroccan broad beans (fava beans) stew or tagine and you would have learned how to make:
- Green peas tagine
- Artichokes tagine (globe artichoke or wild artichoke)
- Turnips' tagine (tagine d'elleft)
- Jerusalem artichoke tagine (batata qessbiya)
- Cardoons tagine (tagine el qannaria)
- Thistle tagine (tagine el guernina)
- Carrots' tagine (tagine dial khizzou), just add lemon juice in the end)
- A version of the potatoes tagine (tagine dial lebtata bezzitoun), you could add paprika
- Courgette tagine (tagine dial guera'a khedra), just add thyme or/and oregano which can be cooked with chicken, red meat or served vegetarian.
- Some tagines are just associations of vegetables which are usually available in the same season make the best of dishes. They are also cooked the same way as the master recipe.
|A dash of paprika is the only addition to the master recipe in order to make this |
medley of vegetables tagine
- Or a combination such as this one
|Courgette, green peas, fennel and artichoke tagine garnished with |
different local olives
- Or just a limited mix of vegetables..
|Another green peas, tomatoes and olives tagine|
No wonder our grandparents cooked without piling cooking books or even writing down any.
So find the common spicing combination between all the Moroccan dishes you know and see what you can come up with. I think this is an easy method to learn faster.