Tajin are one of the most famous traditional dishes in Morocco and are prepared in a vase made of heavy clay which sometimes is mottled and consists of two parts, the base and the conical cover designed so that the stock is evaporated to the bottom, and the base which is used as a plate once the cover is lifter.
- 4 cups of Abukass Rice
- 1 kg meat bone
- 4 teaspoon olive oil
- 10 small white onions
- 10 garlic cloves
- 4 tomatoes, peeled, minced
- 2 tbsp vinegar
- 2 tbsp pomegranate molasses
- ½ cup noodles
- Cumin, turmeric, paprika, coriander, cinnamon, coffee seeds, garlic powder, onion powder, ginger powder, black pepper, salt for taste
- Parsley for garnish
- Mix all the spices with each other, scrub half of it on the meat.
- In a medium saucepan, turn the meat over medium heat until it becomes dark brown in color and then set aside.
- In the same pan add the onion and garlic and stir the mixture for several minutes, then add tomatoes and stir on high heat. Return the meat to the pot and add the rest of the spice mixture, then add the vinegar and pomegranate molasses and cover the pot and let the meat rest over medium heat for 10 minutes and then cover the meat in water until its half and let cook over low heat for an hour, taking into account adding a little water if the amount of water decreases.
- In the meantime, fry the rice vermicelli to decorate and cook the rice as usual.
- In a serving dish pour the meat Casserole decorated with parsley, and stir the rice in another dish and garnish with fried vermicelli and nuts.
There are so many components to prepare tajin and most famous is pigeon, red meat, dried fruits, olives and vegetables. And Tajins usually have special spices such as ginger, saffron, garlic, cumin, and pepper. Quince and prunes are also frequently used and added to the meat.