Description
Fascinated by TV shows about travelling to Morocco, I really wanted to cook a tagine. Tagine-this special dishes, the dish, which is cooked in it. Tagine-cookware is clay, and cast iron. A wide frying pan, which served a special elongated lid with a small hole at the top. Tagine is a dish in the tagine dish is cooked on the coals and cook very long, sometimes all day. The dish is stewed in its own juice under the action of high temperature and becomes a delicious, juicy, melting in the mouth. At home I have no coals, no tagine, but there is a great desire to entertain family and You have a delicious dish. So, I decided to cook a tagine with their hands from improvised products. Let's see what happens.
Ingredients
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Chicken egg
1 piece
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Yeast
5 g
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Yogurt
100 g
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Flour
250 g
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Salt
-
Figure
150 g
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Prunes
6 piece
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Dried apricots
6 piece
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Apple
1 piece
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Carrots
1 piece
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Onion
1 piece
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The Apium graveolens Dulce
1 piece
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Honey
2 Tbsp
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Olive oil
3 Tbsp
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Turmeric
-
Spices
-
Tomato
3 piece
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Zucchini
0.5 piece
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Saffron
Cooking
1. The dough on the lid tagine set up any thick yeast that You like. I breed in warm water and the yeast with sugar. After 5 minutes add the egg, salt, yogurt and flour. Make a thick batter. Put into heat for 1-1,5 to increase in volume 2 times. A pinch of saffron pour hot water and put to infuse.
2. Apple, dried fruit, carrots and celery cut into large pieces and fry until Golden brown in a mixture of butter and honey.
3. Long grain parboiled rice "Basmati gold" TM "Mistral" pour the dried fruit, add a pinch of turmeric, salt, pepper, favorite spices and saffron water.
4. Meat tagine of meat portions cut pieces and slightly to fry. Vegetables - cut into lattice tomatoes and zucchini. Grease a heatproof dish with oil. Put a mound of rice with dried fruit, top, or meat, or tomatoes with zucchini. Pour in the form of about 50-60 ml. of water. Fold the foil in several rows and roll up a small cone, with the diameter of the form.
5. Install the cone with rice to it tightly against the edges of the shape and the rice underneath was like in the header. The finished dough will stick on a greased cone of foil, leaving the top a small opening for the steam outlet. The test will cover all the holes and cracks where the cone contacts the form.
6. Put the stew in heated to 160град. the oven for 1.5-2 hours. After the expiry of the due date, if time allows, leave the rice under the cap in the switched-off oven for another 15 minutes, to breathe. The rice is steamed even more.
7. Our pseudo-tagine at home ready. Thanks to long time fighting, and exotic spices, the dish turns out just fabulous. Rice becomes amber, and the meat-sweet-cravings Chim.
8. Vegetable tagine I especially liked, while my husband and daughter flew on the meat.
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