October 18, 2007
So I christened my new tagine, and it is wonderful. Something magic goes on inside that conical lid when you aren't looking.
A tagine pot may look a bit daunting to the inexperienced. I googled it and found very little help, then when I just got stuck in I realised there's no help needed. You just stick everything in, put the lid on and leave it on a low heat for an hour or so.
Seven is a special number in Morocco.
Seven Spice Tagine
2 tspns Cumin Seeds
1 stick of Cinnamon
A few cloves of Garlic
2 tspns of Sumac
1/2 teaspoon of Tumeric
A handful of Parsley
7 closed handfuls whole mung beans
7 baby Carrots
7 baby Zucchini
7 small parsnip
ghee, salt and pepper to taste
Soak the mung beans for at least a few hours or overnight.
Put the tagine pot on a low heat and bring it up to temperature slowly.
Saute the cloves, cinamon, cumin, onions and garlic in ghee, in that order. When fragrant add drained mung beans and vegetables and stir through spice mix. Cover with water and add salt, sumac and pepper. Stir, cover and leave on a low medium heat for an hour. Don't open it-you'll spoil the surprise!
When you do finally open it mix through the parsley, olive oil and tumeric. Serve with rice, cous cous or flat bread. A good hearty meal, I reckon every peasant in the world must have their own version of beans, vegies and rice.
Of course this is a Vata Pitta mix. For Kapha use potatoes, chickpeas and peas instead of mung, zucchini and parsnip, and serve with millet.