We are preparing a vegetarian stew of pumpkin and tomatoes with lots of spices from the Middle East. It is the spices that make this stew incredibly fragrant, tasty and rich, as well as low-calorie. You can also add any vegetables to this stew. If you prefer meat, then the stew goes well with chicken.
How to cook Moroccan stew?
Traditionally, stew in Morocco is prepared in a special dish — tagine. A tagine is a clay cooking vessel with a cone-shaped lid in which steam circulates during cooking, allowing fragrant condensate to drip back into stew or vegetables. If you don’t have a tagine at home or you don’t live in the Middle East at all, then just take a thick-walled pan.
Oriental spices are an incredible find for cooking delicious dishes. The richness and aroma of spices reveal the whole taste of the stew and make the cooking process cozy. Cardamom, cumin, coriander fill and permeate the air in every corner of the kitchen. It feels like you’re floating in a thick fragrant cloud. As soon as the spices are combined with vegetables in a tagine or a saucepan, magic happens, which makes you dizzy and immediately want to try the not—yet-ready stew.
Traditionally, this vegetarian stew can be served with couscous or steamed rice. The side dish absorbs all the notes of the stew, which makes the dish even more intense in taste.
This Moroccan stew goes especially well with almonds. This nut complements the taste of vegetables combined with spices. The aftertaste leaves a slight piquancy on the tongue from hot pepper and ginger. For this simple reason, a spoonful of fresh thick yogurt is added to the stew.
Recipe type: Stew
Recipe type: Middle East