What is Moroccan goulash?

Moroccan goulash, also called tagin, is a spicy food usually containing a dozen herbs and spices and a wide range of subtropical vegetables. The word tagine refers to a conical, clay container in which Moroccan goulash is traditionally cooked. Meat-eaters usually include small lamb strips, although vegetarians can replace lambs from chickpeas as protein. Some varieties also include dried fruit and couscous or rice. Many Moroccan natives enjoy mixing a tablespoon of yogurt in a bowl before eating. These two -piece terracotta meals usually have the lower half in the shape of a bowl that has depressed its lip and a cone -shaped lid that fits smoothly into the bottom. Within the tagin, steam and heat circulate, slowly cook the contents and allow all flavors to blend. Different tagin types can be heated over a smoldering flame or inside the oven. They require very little heat to allow cooking meat.

OKS without access to tagin can use a slow cooker or a large pot to create a Moroccan steamed meat. The only requirements for these vessels is that they have a firmly adjacent lid and can keep a small air cushion over food. In most cases, Moroccan goulash must be cooked for more than an hour, so those who have charged plans may want to use a slow cooker instead of tagin or pots.

spice is one of the most important parts of the recipe for Moroccan goulash. They not only give the taste, but also attract the tastes of all other ingredients together. The list of spices that chefs can use is long and diverse. Some of them include cumin, cinnamon, coriander, black pepper, coriander, curry, saffron, turmeric, cardamom and pepper. Most of these spices are used by dried and powder, although many recipes require fresh herbs. Chefs can use all these spices in moderation or play with just a few, in each dose of steamed meat.

Vegetables in Moroccan steamed meat is just as important andas diverse as spices. Yellow onions, hard gourd, such as walnut and acorn, and tomatoes are almost always included in the recipe. Green olives, red potatoes, dried fruit and chickpeas, albeit traditionally used in this bowl, are optional.

This vegetable is usually cooked with chicken or vegetables with spices. Couscous or rice is cooked separately and is added when the meat is almost prepared. If the chef contains lamb, it usually cuts it into small pieces and adds them at the beginning of the cooking process. In this way, the meat absorbs a large part of the taste of the stew, it is fully cooked and disgusting in place.