Moroccan Vegetable Tajine\Tagine from Mourad New Moroccan Cookbook

Just recently, I bought Mourad Lahlou's new cookbook called: Mourad New Moroccan.  I love seeing a man who is passionate about cooking.  I enjoyed the pictures and the stories, but most of all the recipes.  He even shows you how to make couscous from scratch, which I will be trying soon.  When I saw the vegetable tajine, I wanted to try it right away.  It was very good and great for those who are vegetarians.

Red Charmoula

1 tbs kosher salt

1 tbs sweet paprika

1 tsp smoked paprika

1 tsp ground cumin

Salt\pepper to taste

4-5 garlic cloves, minced

2 tbs each of Italian parsley and cilantro, chopped

1 tbs chopped preserved lemon

1 tbs fresh lemon or lime juice (I prefer the taste of lime)

1 cup water

1\2 cup tomato puree

1\2 cup of olive oil

A pinch of saffron

A pinch of cayenne pepper or harissa

Mix all together in a large bowl and set aside.  The original recipes calls for 2 recipes of Charmoula but use only 1 cup of water and 1\2 cup of olive oil.  Make one batch of charmoula and if you feel that it will not be enough, then add the second batch.  Store in an airtight container in the refrigerator for up to two weeks.

Vegetable Tajine

12 cups of prepared vegetables such as: cauliflower, broccoli, Carrots, potatoes, turnips, fennel bulbs, cipollini ( I used boiler onions) onions, all cut into 1- 1 1\2 inches pieces and the cauliflower and broccoli into small floweret’s.

1\2 cup of cooked chickpeas

1\4 cup of golden raisins (optional)

Put the charmoula in a sauce pan and bring to a simmer. Cook for 25-30 minutes and stir often and cook until the sauce has reduced by 1\4. Layer the vegetables in the bottom of the tajine with the largest and most dense vegetables on the bottom. The chickpeas and raisins go in the middle of the mixture.  Then pour the warm charmoula over the vegetables . Put the heat on medium and bring to a simmer.  Cover and cook for about an hour or until the vegetables are tender. Garnish with parsley and some preserved lemon slices and paper thin slices of the vegetables.  Enjoy

Cooks Note:  I liked this recipe but found that the smoked paprika interfered with the overall taste.  I am not sure that smoked paprika is used in Morocco.  Use at your discretion.