Quince tagine

Original name : Tajine bchfarjal

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Where Homemade
When Lunch, Dinner
Taste Sweet and salty
Price $ $ $
Where
Homemade
When
Lunch, Dinner
Taste
Sweet and salty
Price
$ $ $
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Quinces, these fruits whose texture is hard and almost inedible when they are raw, when cooked in the tagine, the fruit becomes soft and reveald the subtlety of its aromas.
In the recipe for quince tagine, the veal or beef (less strong in taste than lamb) is the most used.rnrnThe slightly sweet quince marry beautifully with the salty meat and the cooking sauce (seasoning: ginger-garlic olive-oil).
About this dish
In the local culture - For everyday
Season - Spring
SpicyModerately spicy
How to eat it - Dipping bread
Caloric valueMedium
Temperature - Hot
Vegetarian , Vegan
Difficulty of preparationAverage
How to cook - Pressure cooker or pot
- Tajine
Cooked - Raw - Cooked
Components
  • Oil
  • Turmeric (Optional)
  • Salt
  • Quince
  • Olive oil
  • Water
  • Ginger
  • Beef
  • Onion
  • Side food

    Homemade bread

    Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!

    Related food

    The guide of gastronomy of Morocco