I love cooking with the tajine, but honestly I’m not using the tajine often enough. The tajine gives the dish a real pure taste and the meat and fish cooked in it is always perfectly cooked, not dry and rarely overcooked. I really need to use the tajine more often! I promise you I will, you’ll see more posts like this coming soon.
Ingredients for 4 pers.:
- 600 gr beef
- 2 eggplants
- 1 red bell pepper
- 1 red chili pepper
- 250 gr mushrooms
- fresh parsley
- 1 clove of garlic
- 1 onion
- 1 can of tomato blocks
- black olives
- olive oil
- 50 gr feta cheese
- salt and pepper
How to prepare it:
Peel the onion. Trim and fine slice the onion. Cut the chili pepper in half, remove the seeds and trim the pepper. Peel the garlic, cut it in half and remove the root.
Wash the eggplant and the red bell pepper and cut both into small blocks. Cut the olives in half.
Cut the beef into bite sized blocks.
Chop the mushrooms into small slices.
Put the tajine on the stove and add the oil. Once the oil is hot, add the onion, red chili pepper and squeeze out the garlic. Let it fry for a minute and add the mushrooms. Put the cover on the tajine and let it simmer for 5 minutes.
Add the eggplant, bell pepper, olives and beef. Stir well and let it simmer for 5 minutes. Chop the parsley and grate the feta cheese. Stir the stew and add the parsley and the tomato blocks to the stew. Let the mixture simmer for 15 minutes, stir occasionally. Add some salt and pepper.
Serve the dish with rice or mashed potatoes.
Once the dish is ready you can sprinkle the grated feta and some parsley on top.
Enjoy!
Leave A Comment