Fish tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish tagine Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Fish tagine.







Preparation Time 15 minutes



Cooking Time 20 minutes







Ingredients (serves 4)







1/4 cup (60ml) olive oil



2 Spanish onions, halved, thinly sliced



1 small (200g) orange sweet potato, halved lengthways, sliced



1 red capsicum, seeded, thickly sliced



2 tsp freshly ground black pepper



1 tsp ground cumin



1/2 tsp ground turmeric



1/2 tsp ground cinnamon



1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces



2 tomatoes, cut into wedges



2 cups (400g) couscous



1/2 cup (40g) flaked almonds, roasted



1 clove garlic, crushed



2 tsp finely grated lemon rind



1 cup coarsely chopped coriander







Method







1. Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.



  



2. Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.



  



3. Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.







Source



Notebook: - July 2006, Page 121



Recipe by Michelle Noerianto











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Fish tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish tagine Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Fish tagine.



Preparation Time 15 minutes

Cooking Time 20 minutes



Ingredients (serves 4)



1/4 cup (60ml) olive oil

2 Spanish onions, halved, thinly sliced

1 small (200g) orange sweet potato, halved lengthways, sliced

1 red capsicum, seeded, thickly sliced

2 tsp freshly ground black pepper

1 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces

2 tomatoes, cut into wedges

2 cups (400g) couscous

1/2 cup (40g) flaked almonds, roasted

1 clove garlic, crushed

2 tsp finely grated lemon rind

1 cup coarsely chopped coriander



Method



1. Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.

  

2. Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.

  

3. Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.



Source

Notebook: - July 2006, Page 121

Recipe by Michelle Noerianto








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Chicken & chickpea tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken & chickpea tagine Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Chicken & chickpea tagine.



Cooked under pressure, this sweet, tender chicken with apricots is ready in 45 minutes.



Preparation Time 15 minutes

Cooking Time 35 minutes



Ingredients (serves 4)



2 tsp olive oil

1 brown onion, coarsely chopped

2 garlic cloves, finely chopped

1 x 400g can diced tomatoes

500ml (2 cups) chicken stock

8 chicken thigh cutlets

165g (1 cup) dried apricots

3 tsp ground cumin

1 tsp ground cinnamon

Large pinch of saffron threads

1 x 400g can chickpeas, rinsed, drained

55g (1/3 cup) pitted black olives

3 tsp finely grated lemon rind

Fresh coriander sprigs, to serve

Cooked couscous, to serve

Lemon wedges, to serve



Method



1. Heat oil in the pressure cooker over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes.

2. Add tomato, stock, chicken, apricots, cumin, cinnamon and saffron. Season with salt and pepper. Stir to combine.

3. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 25 minutes. Release steam following manufacturer's instructions.

4. Stir in the chickpeas, olives and lemon rind. Season with salt and pepper. Top with coriander. Serve with couscous and lemon wedges.



Notes

Swap it: Swap chicken for 4 lamb forequarter chops. In step 1, cook lamb for 2-3 minutes or until browned before adding the onion and garlic.

For the kids: To make this dish kid friendly, simply omit the olives.



Source

Good Taste - July 2009, Page 100

Recipe by Gemma Luongo




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Vegetable tagine with apricots recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable tagine with apricots Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Vegetable tagine with apricots.



This vegetarian tagine is full of healthy goodness. Not only is it low-GI, low-fat and diabetes-friendly, with its subtle blend of dates, apricots and spices, it tastes great too!



Preparation Time 20 minutes

Cooking Time 25 minutes



Ingredients (serves 4)



2 tsp olive oil

1 brown onion, halved, cut into wedges

2 carrots, peeled, coarsely chopped

2 garlic cloves, crushed

2 tsp finely grated fresh ginger

2 tsp cumin seeds

2 tsp ground paprika

1 x 7cm cinnamon stick

Large pinch of saffron threads

375ml (1 1/2 cups) vegetable stock

650g butternut pumpkin, deseeded, peeled, coarsely chopped

250g green beans, topped, cut into 6cm lengths

100g dried Turkish apricots

100g fresh dates, halved, pitted

1 x 400g can chickpeas, rinsed, drained

2 tsp finely grated lemon rind

1/3 cup fresh coriander leaves

Greek-style natural yoghurt, to serve



Method



1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.



2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.



3. Spoon among serving bowls and top with coriander. Serve with yoghurt.



Source

Good Taste - June 2006, Page 68

Recipe by Gemma Purcell





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Spicy Moroccan ratatouille recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy Moroccan ratatouille Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Spicy Moroccan ratatouille.



Ingredients (serves 6)



1 red onion, cut into thin wedges

600g butternut pumpkin, peeled, deseeded, cut into 4cm pieces

400g eggplant, cut into 3cm pieces

250g zucchini, sliced into 3cm-thick rounds

1/3 cup olive oil

1 1/2 tablespoons Moroccan spice mix (see note)

2 x 400g cans diced tomatoes

2 teaspoons chilli sauce

1 1/2 cups vegetable stock

1 1/2 cups couscous

400g can chickpeas, drained, rinsed

fresh coriander leaves, to serve



Method



1. Preheat oven to 220°C. Combine onion, pumpkin, eggplant and zucchini in a large roasting pan. Drizzle with oil and sprinkle with spice mix. Toss to combine. Roast, turning vegetables occasionally, for 30 minutes or until golden.



2. Combine tomatoes and chilli sauce in a bowl. Pour over vegetables and stir to combine. Bake for a further 15 minutes or until vegetables are soft.



3. Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Remove from heat. Add couscous. Cover and stand for 5 minutes. Stir with a fork to separate grains.



4. Remove vegetable mixture from oven. Stir in chickpeas. Stand in pan for 5 minutes. Spoon couscous into bowls. Spoon over ratatouille. Sprinkle with coriander. Serve.



Notes

You can find Moroccan spice mix in the spices aisle of your supermarket.



Source

Super Food Ideas - July 2007, Page 70

Recipe by Alison Adams 




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Moroccan chicken skewers recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken skewers Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Moroccan chicken skewers.  



Ingredients (serves 4)



750g Lilydale chicken breast fillets, chopped

2 tablespoons Moroccan seasoning

1 1/4 cups chicken stock

1 cup couscous

1 tablespoon extra-virgin olive oil

150g chargrilled red capsicum, chopped

150g chargrilled eggplant, chopped

1/3 cup coriander leaves

olive oil cooking spray

1/3 cup Greek-style yoghurt



Method



1. Place chicken on a plate. Sprinkle with seasoning and turn to coat. Thread chicken onto skewers.

2. Place stock in a saucepan over high heat. Cover and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and stand for 5 minutes.

3. Transfer couscous to a large bowl. Drizzle with oil. Stir with a fork to separate grains. Add capsicum, eggplant and coriander. Season with salt and pepper. Stir gently to combine.

4. Spray skewers with oil. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.

5. Spoon couscous salad into bowls. Top with skewers and serve with yoghurt.



Notes

You will need 12 pre-soaked skewers



Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.



Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.



Source

Super Food Ideas - November 2006, Page 24

Recipe by Tracy Rutherford



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Moroccan-spiced lamb triangles recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-spiced lamb triangles Recipe. Enjoy tasty Moroccan recipes and learn how to make Moroccan-spiced lamb triangles.



Preparation Time 20 minutes

Cooking Time 30 minutes

Makes 20



Ingredients



1 tbs olive oil

1 small brown onion, halved, finely chopped

1 garlic clove, crushed

1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)

250g lamb mince

50g (1/4 cup) finely chopped dried dates

40g (1/4 cup) toasted slivered almonds (Ducks brand)

70g (1/4 cup) natural yoghurt

1/4 cup coarsely chopped fresh coriander

Salt & freshly ground black pepper

20 sheets filo pastry

80g butter, melted

1 tbs caraway seeds



Method



1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.



2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.



3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.



4. Arrange triangles on a large serving platter and serve immediately.



Source

Good Taste - December 2004, Page 170

Recipe by Sarah Hobbs



More Moroccan Recipes:



Moroccan lamb with carrot mash

Beef, date & honey tagine with almonds

Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine



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Moroccan lamb with carrot mash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with carrot mash Recipe. Enjoy tasty Moroccan food recipes and learn how to make Moroccan lamb with carrot mash.



Ingredients (serves 4)



1 tbs tomato paste

1/2-1 tbs harissa paste* (depending how hot you like it)

5 tbs (100ml) olive oil

2 garlic cloves

2-3 (4-cutlet) lamb racks

6 large carrots, peeled, roughly chopped

1 tbs honey

1 tbs lemon juice

2 tbs chopped flat-leaf parsley

1 tsp cumin seeds

1 cup (250ml) beef stock

Steamed green beans, to serve



Method



1. Combine pastes with 2 tablespoons olive oil and 1 crushed garlic clove. Place lamb racks in a dish and brush with marinade. Set aside for 10 minutes.



2. Meanwhile, place the carrots in a saucepan of salted water, bring to the boil, then reduce heat to medium and simmer until tender. Drain and mash. Add the honey, lemon juice, parsley, cumin seeds, 2 tablespoons of the remaining olive oil and salt and pepper, then beat well until mixture is smooth. Cover and set aside in a warm place.



3. Preheat the oven to 220°C.



4. Heat remaining oil in an ovenproof frypan, add the lamb racks (reserving any marinade remaining in the pan) - laying them meat-side down - and cook for 1-2 minutes. Transfer the pan to the oven and roast for 10 minutes. Remove and set racks aside in a warm place to rest.



5. Return the frypan to medium heat (watch the handle, it will be hot), add any remaining marinade and the stock, and bring to the boil, stirring, until sauce is reduced by half.



6. Divide the carrot mash between serving plates, add 2-3 lamb cutlets to each plate and drizzle with the sauce. Serve with the steamed green beans.



Notes

Available from gourmet food stores.



Source

delicious. - July 2003, Page 82

Recipe by Valli Little



More Moroccan Recipes:



Beef, date & honey tagine with almonds

Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine

Easy fish tagine recipe



Save and share Moroccan lamb with carrot mash recipe



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Beef, date & honey tagine with almonds recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, date & honey tagine with almonds Recipe. Enjoy tasty Moroccan recipes and learn how to make Beef, date & honey tagine with almonds.



Preparation Time 10 minutes

Cooking Time 140 minutes



Ingredients (serves 8)



85g (1/2 cup) whole blanched almonds

2 tbs olive oil

2 (about 1.5kg) beef rump steaks, cut into 2cm pieces

2 brown onions, halved, thickly sliced

2 garlic cloves, crushed

1/2 tsp saffron threads

2 x 7cm cinnamon sticks

2 tsp ground cumin

2 tsp ground ginger

375ml (1 1/2 cups) beef stock

375ml (1 1/2 cups) water

150g (1 cup) fresh dates, halved lengthways, pitted

2 tbs honey

Fresh coriander leaves, to serve



Method



1. Preheat oven to 180°C. Place almonds on a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Reduce oven to 150°C.



2. Meanwhile, heat half the oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef and half the remaining oil, reheating pan between batches.



3. Heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft. Add the saffron, cinnamon, cumin and ginger and cook for 2 minutes or until aromatic. Add the beef, stock and water. Bring to the boil. Remove from heat. Bake, covered, in oven for 2 hours or until beef is tender. Remove from oven and add the dates and honey. Cover and set aside for 10 minutes or until cooled slightly and the dates are soft.



4. Sprinkle the almonds over the beef tagine and top with coriander to serve.



Notes



Make this recipe up to 2 days ahead. Store almonds in an airtight container. Store the tagine in an airtight container in the fridge. To reheat, place in a large saucepan over low heat and cook, covered, stirring occasionally, for 15 minutes or until heated through.



Source

Good Taste - May 2006, Page 44

Recipe by Sarah Hobbs



More Moroccan Recipes:



Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine

Easy fish tagine recipe

Moroccan Lamb and Fruit Stew 



Save and share Beef, date & honey tagine with almonds recipe



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