Tagine, a renowned dish from North Africa, captivates food enthusiasts worldwide with its unique flavors and cooking method. Traditionally cooked in a conical earthenware pot, tagine creates tender and flavorful dishes by trapping and circulating steam.
This culinary masterpiece holds a special place in the heritage of countries like Morocco, Tunisia, and Algeria. Tagine embodies communal dining and preserves age-old traditions and authentic flavors.
One remarkable rendition is beef tagine, a meat lover’s delight. It showcases succulent cuts of beef infused with aromatic herbs and a blend of spices. Meatballs are often added, seasoned with cumin, paprika, and cinnamon. Slow-cooked in a fragrant sauce, the meatballs become tender and absorb the flavors, creating an unforgettable culinary experience.
Beef meatball tagine pairs perfectly with fluffy couscous or steamed rice, which absorb the flavorful sauce. Fresh herbs like parsley or cilantro add vibrancy and balance.
While tagine has deep roots in traditional slow-cooked stews, it has evolved over time. Modern adaptations feature a variety of ingredients, from vegetables to seafood. This adaptability allows for creative experimentation while capturing the essence of tagine.
Embark on a culinary journey through North African cuisine with tagine. Whether cooked in a traditional earthenware pot or modern cookware, tagine enchants with its aromatic spices, tender meats, and delightful flavors. It’s more than a meal—it’s an immersive experience celebrating cultural heritage and communal traditions.
Even without a traditional tagine dish, I managed to create wonderful meatball tagine using a regular pot. It was a delightful surprise to see how perfectly it turned out! This experience reinforced the notion that you don’t always need fancy equipment to achieve fantastic results in the kitchen. With a little creativity and some culinary know-how, anyone can whip up a delicious and satisfying dish, no matter the tools they have on hand.
Moroccan Beef Tagine
Ingredients
- 400 g minced beef
- 1 onion - finely chopped
- 1/3 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic
Seasoning
- 3-4 tbsp frech parsley
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp black pepper
- 1/2 tsp powdered ginger
- salt - to taste
Sauce
- 2-3 tbsp olive oil
- 1 onion
- 4 cloves garlic
- 2 tsp cinnamon
- 1 tsp turmeric
- a pinch saffron
- 2 cups beef stock (or 1 beef cube and 2 cups of water)
- 400 g chopped tomato
- 1-2 tbsp raisins (chopped)
- 1 carrot
- 2 tbsp parsley
- 5-6 olives
- salt,pepper - to taste
Instructions
- In a larger bowl, thoroughly mix all the ingredients for the meatballs, ideally using your hands to combine them like a dough. Shape the mixture into small meatballs and place them on a plate. Cover the plate with plastic wrap and refrigerate for 30-60 minutes.
- Heat some oil in a pan and fry the meatballs until they are lightly browned. Remove the meatballs from the pan and drain them on a plate.
- In a tagine dish or a large pot, heat olive oil. Add the chopped onion and sauté for approximately 15 minutes. Then, add the garlic, cinnamon, turmeric, and saffron, stirring for 2 minutes. Pour in the broth, tomatoes with their juice, carrot, and raisins. Mix well and cook over medium heat for about 10 minutes. Next, add the meatballs and continue cooking for 20 minutes. Season with salt and pepper to taste. If the mixture appears dry, you can add some more water.
- Towards the end of the cooking process ( in the last couple of minutes), sprinkle in the chopped parsley. The resulting sauce should have a thick consistency.
- Serve the meatballs and sauce over couscous or rice, and drizzle some lemon juice over the dish.