Vegetable Tagine – Spicy Casserole From Morocco

The tajine is a clay pot with a cone-shaped lid from Morocco, in which fish, meat and vegetables are gently steamed. This cooking utensil is available in many North African grocery stores, but if you don’t have a tajine, you can also use a Roman pot or possibly fireproof glassware.

Coat the bottom of the tajine with olive oil at the beginning.

Then cut the onions into rings and distribute them evenly in the tajine. Rinse the beans, carrots and zucchini and cut them into strips. Dice the tomato and spread evenly over the vegetables. On top, season with cumin, paprika, ginger, saffron and finely chopped coriander greens. Add half a glass of water and cook on a gas stove over medium heat for half an hour or in a heated stove at 200 °C for a good forty minutes.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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