The Tajine with dry plums is undeniably one of the authentic Moroccan recipes which kind of represent the country and its culinary history, besides Harira soup, couscous versions, pastilla (check my previous posts). The list is actually longer than that.
I have no tajine in my Qatari kitchen (shame on me, blame the extra-kilos in my luggage), so I am serving in that funny plate.
I shouldn’t be using the waord “tagine” in my description of today’s dish I haven’t used a proper tagine vessel to cook it but because this is to show you than you can cook a Moroccan stew using a proper tagine or a dutchoven or pressure cooker..Surely a tagine especially cooked over charcoal taste way better but I’m sure this is not very convenient for everyone..
It is sweet and yet savory, what a balance! just perfect for a satisfying meal! Oh, about that, if you really want to cook THE authentic Plum tajine the Fez way, you can’t add cumin, you can’t add preserved lemon and no you can’t add harissa! Why am I saying that? Because i’ve seen it online and also boldly written in some cooking books who claim to reproduce the authentic recipe. I am sure that if they’ve taken the time to travel down here, they will get to know that such thing DOES NOT EXIST.
|Prunes and apricot stew served differently, with a thicker onion gravy called “deghmira”|
However, you may add apricots (like I did today), replace meat by chicken or any or your favourite. skip saffron or orange blossom which may not be available everywhere! CHOOSE THE BEST DRY PLUM! for better results. Finally, cook it with love (slow cooking is a form of love according to me).
– 400 g of good chunks of lamb or beef meat with bones (osso bucco cuts)
– 1 medium white or yellow onion finelly chopped
– Salt and white pepper to taste
– 1 little bunch of coriander
– ½ tsp of turmeric
– A few threads of saffron
– 1 tsp of ginger powder (you can use 2 tsp of freshly grated one)
– 1 cinnamon stick
– 2 tbsp of olive oil/vegetable oil mixed together
– Salt to taste
– 2 tbsp of honey
– 2 tbsp of sugar
– ½ tsp of cinnamon
– 300 g of dry plum, pre-soaked
– 100 g of dry apricots, pre-seaked
– 1 cinnamon stick
– 2 tbsp of orange blossom water
To me, a good tagine or Moroccan stew should be nicely reduced to achieve a sort of thick sauce/gravy. It also tastes better than a pool version of it. Too much sauce is usually not a good sign of a good dish ahead however it’s convenient for a large family since they’ll use more bread to soak the sauce/broth and reach a level of satiety.