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Tajine with cardoons

Tajine belkharchouf

Original name

Tajine belkharchouf
Bitterness is an apreciated taste in Moroccan cuisine. It's naturally present in cardoons, a vegetable forgotten in other mediterranean countries where it grows.
The basis of this tajine remains the same : #preserved lemon,# olive oil, garlic and ginger powder. We add peeled rods of cardoons, cut into large pieces. Slow cooking makes the finest pieces of this vegetable (the center of rods of cardoons, near the root) as melting as butter. Absolutely!nnThis dish is the only Moroccan recipe where cardoons are used.
In the local culture - For everyday
Season - Winter
- Spring
SpicyModerately spicy
How to eat it - Dipping bread
Caloric valueMedium
Temperature - Hot
Vegetarian , Vegan
Difficulty of preparationAverage
Cooked - Raw - Cooked
Outils de préparration - Pressure cooker or pot
- Tajine

Side food

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The guide of gastronomy of Morocco

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