Beef tongue tagine
To most of you, this tagine recipe is going to look very strange and somehow unusual, but in the Jewish and Arab culture, it is very famous, here is its Moroccan variation:
The ingredients:
The ingredients:
Ingredients
- 1 pound beef tongue
- 500g onions
- 1 onion, chopped
- Two tablespoons of raisins or prunes
- Half a cup of canned chickpeas
- 3 tablespoons of olive oil
- 1/2 tablespoon of smen, Moroccan rancid butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon saffron
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 cinnamon stick
- Water
Instructions
- Now for the preparation:
- Cook the tongue in boiling water for 30 minutes
- Remove the skin while it is still hot and slice into large pieces
In a skillet, place oil, rancid butter and onion - Place the pieces of tongue and spices
- Add water (enough water to cover everything) and cook for 30 minutes (place a lid)
- Place the chickpeas in a clean cloth and close it
- Add the closed cloth in the pot and add the raisins (you can use prunes instead of raisins)
- Add 500 g onions, halved
- Cover and cook for 45 minutes
- Presentation: Place the pieces of tongue and sauce on a serving tagine
- Open the clean cloth containing chickpeas and pour all over.
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