Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: VICKI TAY­LOR

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.



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

50ml wa­ter

¼ cup chopped pars­ley

1 clove gar­lic, finely grated

50ml cream

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.

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