tag:blogger.com,1999:blog-25888171334822852992024-03-18T20:10:21.666-07:00Moroccan RecipesAnonymoushttp://www.blogger.com/profile/16590960159051413366noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2588817133482285299.post-85765789818166172302014-04-05T13:53:00.001-07:002014-04-05T13:56:49.376-07:00Special Moroccan dish | Tangia (photos)<div dir="ltr" style="text-align: left;" trbidi="on">
Hi all, well in my<a href="http://mroccanrecipes.blogspot.com/2014/04/special-moroccan-sish-tangia.html"> last article</a> i showed you <a href="http://mroccanrecipes.blogspot.com/2014/04/special-moroccan-sish-tangia.html">how to make the<b> Moroccan tangia</b> </a>( but i don't think there is another country who makes tangia LOL ), anyways i decided to show you some great picture of this delicious dish well here is some pictures :<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxBJ0Ulv_Vj6phyLctB3yYMRvo_NiIf0YySNfliQBr-tgjiTqK7PQHtJrU5I-bBqXlCYGVY2BVnbBREd4smGB1H8iyucjIOs1k7-lxiHYCBGa5BYV-qLMzXCy_0tc6qFqPrAaJJyaJYQ/s1600/tangia.jpg" height="394" width="400" /></div>
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Well, you should know that Moroccans cook TANGIA in this Crock pot that we call it TANGIA, so basically the name of he <b>dish </b>is related from the crock pot that we cook in it the <b>repast</b> .</div>
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Usually we serve Tangia in a <b><a href="http://mroccanrecipes.blogspot.com/2014/03/meatballtaginewithlemon.html">Moroccan Tagine</a></b> like this one :</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOzFPosuuknzJEoUgFIITMYvi1fg3KmSrVG-sadU7uQFONix9wrHhlbD-RoIBECv2ocv5W7UdKCpGzsB5Pc9WE-v_E_-DNAOXIEUDqQYW6l5U7gTfIMsG9F5QmVK6lzII_NF3TqbIPw0/s1600/tagine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOzFPosuuknzJEoUgFIITMYvi1fg3KmSrVG-sadU7uQFONix9wrHhlbD-RoIBECv2ocv5W7UdKCpGzsB5Pc9WE-v_E_-DNAOXIEUDqQYW6l5U7gTfIMsG9F5QmVK6lzII_NF3TqbIPw0/s1600/tagine.jpg" height="297" width="400" /></a></div>
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This a little tip specially for you : you can add some almonds and dried apricots on the top of <b>tangia </b>to make it look more delicious and it adds a special flavor to the dish , trust me you will love it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Gvaq7V9UzKJcc8ibcY7z-kxpJOVcA5e2SEQynt8d_mA8cveNpLEVkagGjbGPg5OQTq9zijCEvY-AUcnsanAm8imQgftMDuX6Wh4zD_1Cjm7GqnBT_b7hVU-M0kk364u3BtKKggaTugI/s1600/tangia2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Gvaq7V9UzKJcc8ibcY7z-kxpJOVcA5e2SEQynt8d_mA8cveNpLEVkagGjbGPg5OQTq9zijCEvY-AUcnsanAm8imQgftMDuX6Wh4zD_1Cjm7GqnBT_b7hVU-M0kk364u3BtKKggaTugI/s1600/tangia2.jpg" height="222" width="400" /></a></div>
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Finally if you want the tangia recipe recipe just click here : <b><i><a href="http://mroccanrecipes.blogspot.com/2014/04/special-moroccan-sish-tangia.html">TANGIA RECIPE</a>.</i></b></div>
Anonymoushttp://www.blogger.com/profile/16590960159051413366noreply@blogger.com0tag:blogger.com,1999:blog-2588817133482285299.post-68440550935938200362014-04-04T13:34:00.001-07:002014-04-04T13:39:47.437-07:00Special Moroccan dish | Tangia <div dir="ltr" style="text-align: left;" trbidi="on">
<title>Moroccan Recipes | The authentic Moroccan food</title>
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<span style="border: 0px; font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><i><b><a href="http://mroccanrecipes.blogspot.com/">Moroccan recipes </a></b></i></span><span style="border: 0px; font-family: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-style: inherit;">offer you the way to make a </span><b><i><a href="http://mroccanrecipes.blogspot.com/2014/03/meatballtaginewithlemon.html">special Moroccan dish</a></i></b><span style="font-style: inherit;"> witch is "</span><i><b>TANGIA</b></i><span style="font-style: inherit;">" with beef meat . It is so delicious and easy to make . Well enough talking , here is the ingredients : </span></span></div>
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<li><span style="font-family: inherit; font-style: inherit;">1.5 kg fresh beef meat</span></li>
<li><span style="font-family: inherit; font-style: inherit;">1 ground piece of garlic</span></li>
<li><span style="font-family: inherit; font-style: inherit;">1/2 tea cup of olive oil</span></li>
<li><span style="font-family: inherit; font-style: inherit;">1 tbsp of butter</span></li>
<li><span style="font-family: inherit; font-style: inherit;">1 tsp of ginger</span></li>
<li><span style="font-family: inherit; font-style: inherit;">1 tsp of ground Saffron</span></li>
<li><span style="font-family: inherit; font-style: inherit;">1 tbsp of paprika</span></li>
<li><span style="font-family: inherit; font-style: inherit;">1 tsp of coriander</span></li>
<li><span style="font-family: inherit; font-style: inherit;">some salt</span></li>
<li><span style="font-family: inherit; font-style: inherit;">1/2 Liter of water</span></li>
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<li style="text-align: center;"><span style="font-family: Tahoma, Geneva, sans-serif; line-height: 20px;">Cut the meat into a medium pieces and put into a Pressure Cooker.</span></li>
<li style="text-align: center;"><span style="font-family: Tahoma, Geneva, sans-serif; line-height: 20px;">Add on it olive oil , butter, garlic , onion ground into a small pieces like <a href="http://www.sippitysup.com/wp-content/uploads/drupal-images/lambspiced_0.jpg">this </a>, coriander's grain , saffron , ginger ,salt ,paprika and 1/2 Liter of water.</span></li>
<li style="text-align: center;"><span style="font-family: Tahoma, Geneva, sans-serif; line-height: 20px;">Shake the cooker till the ingredients get mixed .</span></li>
<li style="text-align: center;"><span style="font-family: Tahoma, Geneva, sans-serif;"><span style="line-height: 20px;">Lo</span></span><span style="font-family: Tahoma, Geneva, sans-serif; line-height: 20px;">ck the pressure cooker, and cock it for 1/2 hour .</span></li>
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<span style="font-family: Tahoma, Geneva, sans-serif; line-height: 20px;">Serve the dish warm and enjoy the tasty savor of the authentic Moroccan Tangia.</span></div>
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<a href="http://fileml.com/file/04i61a"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesbt9Sk0QF2cRYR6kFSyF0wV8L0YP-geNOsUgIMZxP17UdsVSDQS4TEBGjv24ILAloFSHaFY2o1SQuC6udV0JEPbzXjquPKMTnyz41tjXYpW3CGCZrH1xhDTgnts-jgFHXDxjjzz26gA/s1600/tangia.jpg" height="301" width="400" /></a></div>
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<span style="font-family: Tahoma, Geneva, sans-serif; line-height: 20px;">You can have a free Moroccan recipes ebook , just hit the but button down below :</span></div>
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Anonymoushttp://www.blogger.com/profile/16590960159051413366noreply@blogger.com0tag:blogger.com,1999:blog-2588817133482285299.post-31031592050792559272014-03-18T07:27:00.002-07:002014-03-18T07:34:44.020-07:00Moroccan Recipes | Meatball Tagine With Lemon.<div dir="ltr" style="text-align: left;" trbidi="on">
<title>Moroccan Recipes | Meatball Tagine With Lemon</title>
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Meatball tagine with lemon & olives is one of the most popular <b><i>Moroccan recipe</i></b> , <b>Moroccan </b>love this dish because the meat and lemon flavors give the tagine an amazing delicious taste . This dish is full of protein but with a little bit of kalories. (OK sorry i know you want the <b><i>recipe</i></b> ).<br />
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Ingredients :</h3>
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3 oninos pleeled , 500g minced lamb ,zest and juice 1 unwaxed lemon carterd, 1tsp ground cumin , 1 tsp ground cinnamon , pinch cayenne pepper , small bunch flat-leaf parsley , chopped , 2tbsp olive oil , thumb-sized pice ginger , peeled and grated , 1redchilli, deseeded and finely shopped, pinch saffron strands , 250 ml lamb stock ,1 tbsp tomato purée ,100g pitted black kalamata olives,small bunch coriander, chopped and finally fresh bread to serve .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOID8FTu02aWc63KBgDoWJkkUklNLF7MC7WGVrvnwqPGmx_2dC6w4hIRx1tNSS5Yf3n82HMyCktzQUyUcaZ2alDDPkmM3G_6LNOxbbPxBfYHUlBAwS3bfxuTzXVbj4RjKifAsNkvjLnU/s1600/meatball+tagine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOID8FTu02aWc63KBgDoWJkkUklNLF7MC7WGVrvnwqPGmx_2dC6w4hIRx1tNSS5Yf3n82HMyCktzQUyUcaZ2alDDPkmM3G_6LNOxbbPxBfYHUlBAwS3bfxuTzXVbj4RjKifAsNkvjLnU/s1600/meatball+tagine.jpg" height="400" width="266" /></a></div>
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Method</h3>
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<li class="separator separator-solid-grayoffwhite first" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-size: 1.4375rem; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin: 0px 0px 20px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-size: 1rem; font-weight: normal; margin-right: 2px;">Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.</span></li>
<li class="separator separator-solid-grayoffwhite" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-size: 1.4375rem; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin: 0px 0px 20px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-size: 1rem; font-weight: normal; margin-right: 2px;">Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.</span></li>
<li class="separator separator-solid-grayoffwhite last" itemprop="recipeInstructions" style="background-attachment: scroll; background-color: transparent; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-size: 1.4375rem; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-size: 1rem; font-weight: normal; margin-right: 2px;">Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with fresh crusty bread. </span><span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; font-style: italic; font-weight: normal; line-height: 21px;">Recipe from Good Food magazine, </span><a class="text-style-alt" href="http://www.bbcgoodfood.com/search/recipes/date/1328054400" style="box-sizing: border-box; color: #447d75; cursor: pointer; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; font-style: italic; font-weight: normal; line-height: 21px; text-decoration: none;">February 2012</a></li>
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You'd better eat it hot once it gets cold it losts that special taste . Remember this is just one of the most popular <b>Moroccan recipes</b> there are many other easy delicious <b>morccan reipes</b> that i'll post them every day just follow me one Twitter ,Tumblr and Facebook </div>
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