PULL OUT YOUR TRUSTY TAGINE
MOROCCAN TASTES ARE PERFECT FOR SPRING
Spring is here, so it’s time for some spring cleaning. This is the time of the year where I do all my planning for the next year and refresh of all the cooking classes, spice classes and kids cooking classes. A friend asked me for a very old Moroccan tagine recipe. It has a gorgeous pine nut and tahini sauce. I’d forgotten about this easy, yet extremely tasty dish from my travels through Morocco and had to dig out my travel diary to find it.
This will also be included in our Middle Eastern and North African cooking class in 2020.
MEATBALLS TAHINI INGREDIENTS:
500g minced lamb or beef
2 tbsp olive oil
1 medium brown or white onion
2 garlic cloves, cut in half
1 Tablespoon Red Hot Chilli Pepper Ras el Hanout (Moroccan spice blend)
½ cup fresh parsley
75g toasted pine nuts, plus a few extra for serving 50g toasted slivered almonds, plus a few extra 75g tahini paste
¼ cup chopped parsley
1 clove garlic, finely grated
Zest of 1 lime, juice of ½ lime
Sumac, chopped parsley leaves to serve
Process onion and garlic n a food processor until finely chopped. Add minced meat, Ras el Hanout spice, fresh parsley, salt and pepper. Process for one minute. Roll into 10-12 balls and put in fridge. Tip toasted pine nuts, slivered almonds and garlic clove into a mortar and pestle; crush to a rough paste. Transfer ground paste to a bowl, add tahini, cream, grated lime zest and juice, water, chopped parsley and whisk. Season with salt and pepper In a large tagine or frying pan, heat through olive oil until quite hot then cook the meatballs, turning regularly until they are browned all over (8-10 minutes).
Add in sauce mixture and heat through until hot. Shake the pan to cover the meatballs and stir gently. Sprinkle with sumac, torn parsley leaves and the reserved pine nuts and slivered almonds. Serve immediately on Moroccan flavoured fluffy couscous.