Recipes from Kasbah Derkaoua
Tying a headscarf (Okay, it's not a recipe!)
Recips from Kasbah Agafay
Other Moroccan Recipes
The outdoor kitchen in the herb garden at Kasbah Agafay
RECIPES FROM KASBAH AGAFAY
sliced oranges | vegetable tagine | preserved lemons | stuffed peppers
In a large dish or the base of a tagine place ...
mint leaves in bottom of dish
peeled sliced oranges
sprinkle with white raisins
sprinkle with icing sugar
decorate with mint leaves and geraniums
Any combination of vegetables can be used in this vegetable tagine. At Kasbah Agafay we used red, yellow and green capsicum, zucchini, zucchini flowers, onions, tomatoes, carrots and olives. The vegetables were fresh from the garden.
Cut vegetables into strips of similar length and layer attractively in the tagine. Prepare sauce
Sauce for vegetable tagine
1 cup water
1 tbs tomato paste
garlic
black pepper
Stir together the above ingredients then add
heaped dessertspoon paprika
heaped dessertspoon cumin
dash of saffron powder
parsley
Mix and spoon over vegetables
Pour over a little olive oil
Cover and place on stove. Cook over low heat for 30 minutes
Put one slash in the side of each lemon
Pack sea salt inside lemon
Pack lemons tightly in a jar, add a dash of water
After one week drain off a small amount of water - say 1 cm - and top up with more water.
Leave 4 weeks before using in your Moroccan cooking. Can be stored up to several years.
Mince meat, cinnamon, salt, pepper, minced onion, sugar
Cut top off pepper, stuff with mixture, bake 40 minutes
Serve with top slightly offset
Moroccan Cooking home | about us | privacy | site map