Tagine a la Anna I

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طاجين tagine/tajine describes both the stew-like dish and the conical ceramic dish it is served and cooked in. Along with Pastilla and Cous-cous, it is part of Morocco's traditional cuisine. Here is a tajine I made at home.

Ingredients:

Meatballs:

1 pound ground beef
1/2 onion grated (I used a food processor ; )
1 handful parsley
1 handful cilantro
S&P

Vegetables and Spices.

-Crispy pears* (we have a pear tree which copiously yeilds pears that are sweet but crunchier than granny smith apples)
-Fresh tomatoes
-Thyme
-Lemon Thyme
-Ras al Hanout (ie. tumeric, cayenne pepper, cumin, ginger...)
- Salt and pepper
-Vegetable oil
-olive oil

Directions:

1. Grate onions and finely chop cilantro and parsley (or use a food processor)
2. Mix in with ground beef
3. Make small meat balls.
4. Line Tagine * with a thin layer of vegetable oil. Sprinkle salt and pepper.
5. Peel pears and cut slices. Line the bottom with the pears.
6. Slice the tomatoes. Put a layer of tomatoes.
7. Nestle the meatballs in the tomatoes.
8. Add herbs and spices.
9. Add another layer of meat balls and tomatoes. Sprinkle herbs and spices
10. Top the tagine with the Lemon Thyme.
11. Cover tagine and place on low heat for about 2 hours. If tagine becomes to liquidy, displace the top slightly to let some steam escape.
12. Before serving, drizzle some extra virgin olive oil on top.
13. Serve with some rustic whole grain bread.


* In the absence of pears, one could use potatoes, although you lose the sweetness-savory factor.
* If you don't have a traditional tagine you can use a crock pot or a pressure cooker.