| I have a bunch of recipes for various tagines (I think I have even typed some
of them into the COOKS notes file at one time or another). You would usually
include chickpeas in the stew and serve them over rice (if not couscous), and
they include several different spices, so whether or not you can eat any of
them during Pesach will depend on what your own customs for the holiday are.
I'm going to leave out the recipes that need the chickpeas since our family
does not eat legumes. You may need to tinker with the pices if you only eat
black pepper, white pepper, ginger, cinnamon, and paprika during the holiday,
which some people follow as a custom (we don't).
LAMB AND APRICOT TAGINE
4 T fat - you can omit this and simmer for 2 hours instead
2 lb lamb, cut in 2-inch cubes - or chicken, or a combination
2 cloves garlic, minced or pressed
1/2 t turmeric or saffron
1/2 t ground coriander - or allspice
a/2 t cumin
1/4 t ground ginger
(salt)
pepper
cayenne to taste
2 medium onions, finely sliced
1 c whole dried apricots, soaked overnight - or dates or apple or pear slices
Melt fat and brown the meat.
Stir in garlic and spices.
Cook five minutes.
Add half of the onion, the water the apricots soaked in, and enough more water
to cover the meat.
Simmer for 1 1/2 hours until meat is tender.
After 45 minutes add remaining onions.
Add water as needed; sauce should come out thick.
When meat is tender, add fruit and cook until soft but not disintegrating.
KOFTA AND VEGETABLE TAGINE
You can substitute other vegetables such as eggplant, carrots, okra, red or
green bell peppers, or green beans (if you eat them during the holiday).
1 lb ground lamb or beef
1 small onion, finely minced
2 T chopped parsley
1 T chopped fresh mint (or 1 t dried mint)
1/4 t cayenne
1/2 t ground cinnamon
1/2 t ground cumin
(salt)
black pepper
4 T fat
2 medium zucchini, thickly sliced
2 medium potatoes, peeled and cut into large cubes
(1 1/4 c cooked chickpeas or other beans - if you eat them during Passover)
2 large tomatoes, skinned and quartered
4 eggs (optional)
Mix meat and spices and form into 1-inch balls.
Melt fat and brown meatballs.
Add vegetables and water to cover.
Boil, then cover and simmer until meatballs and vegetables are tender.
Remove lid if necessary to thicken the stew.
As a variation, break the eggs over the top and cook until set.
TAGINE T'FAIA
1 roasting chicken (4 lbs) cut up - or lamb
oil
(salt)
black pepper
1/2 t ground ginger
1/4 t saffron, optional
2 onions, finely chopped
4 T chopped parsley
6 hard-boiled eggs
3/4 c blanched almonds, or more
Put chicken in large pan with oil, (salt), pepper, ginger, saffron, onions,
and parsley.
Cover with water, bring to a boil, and simmer, partially covered, for 1 hour
or until cooked.
Heat some water with a pinch of saffron. Shell eggs and roll in the saffron
water to color.
Fry the almonds in some oil.
Put chiken in serving dish and pour sauce over it.
Arrange eggs on top.
Garnish with fried almonds.
If you eat them, you can put cooked chickpeas over the chicken pieces under
or in place of the eggs.
TAGINE WITH PRUNES
1 large or 2 small chickens
1 onion, sliced
1/4 t saffron
1/4 - 1/2 t ground ginger
(salt)
2 onions, finely chopped or grated
1 lb prunes, soaked overnight - can use sliced apples
Wash chickens and put in pan with sliced onion.
Sprinkle with saffron, ginger, (salt), cover with water and simmer
genly, covered, until tender.
After 3/4 hour, add the chopped onions.
When chicken is tender, add prunes.
Cook unocvered for half an hour, until prunes are soft.
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