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Moroccan Vegetable Tajine\Tagine from Mourad New Moroccan Cookbook
I' TOO' AM HERE18Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. kosher salt
- 1 Tbsp. sweet paprika
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- salt
- pepper
- 5 garlic cloves (minced)
- 2 Tbsp. Italian parsley (each of, and cilantro, chopped)
- 1 Tbsp. preserved lemon (chopped)
- 1 Tbsp. fresh lemon juice (I prefer the taste of lime)
- 1 cup water
- 2 cups tomato puree
- 2 cups olive oil
- 1 pinch saffron
- 1 pinch cayenne pepper (or harissa)
- 12 cups vegetables (prepared, 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.)
- 2 cups cooked chickpeas
- 4 cups golden raisins (optional)
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