Cayenne pepper (0.25 tsp), turmeric (0.5 tsp) ginger (1 tsp), some white pepper, cumin (0.5 tsp), bay leaves (1-2), garlic (1 tsp), sea salt (0.5 tsp), some Kerrie powder, sugar (1 tsp), almond one red onion, one tomato, prunes, cilantro, parsley, one pound and half of lamb, 2 tbsp of orange blossom water, little bit of cinnamon powder Cut the onion in julienne and fry them in little oil in a non stick pan. When the onions are caramelized, take them out. Take 0.5 to 1 cup of water, add cayenne pepper, turmeric, ginger, white pepper, cumin, salt, curry powder, and mix into the water. Now add onions in the tagine, lamb above onions, add water and let it simmer for 10 minutes, then add tomatoes, cilantro parsley, bay leaves, and garlic. Lower the heat and close the lid for one hour. In a small pan, add orange blossom water with prunes, add sugar and let it boil till they become soft. In another pan, boil the almonds for a little while and bleach them. Add prunes and almonds over the tagine when it's cooked.
@Jack Beanstalk No. Me sight doesn't extend that far. If you fancy getting me a ticket I'll be happy to go and sample the snails and other delectable delights of French culture. I hear that there are 6 million French Muslims. You and I should be right at home!
Thank you Hamid for taking the time to show us how to make authentic tagine. I just got back from a fantastic road trip in Morocco and loved eating tagines there, even the cafés attached to fuel stations served tagines and mint tea (so much healthier than plastic wrapped sandwiches and a can of fizzy drink). The tagines themselves were so cheap (5€ for a large one) so I bought back 12 for myself and our friends. Anyway I have friends over for lunch and will be making a vegetarian tagine for them. When you have a chance I'd love you to make a couscous dish. Shukram 🌱🙏🏼🌳
Dear Hamid, thank you so much for your generosity in sharing this recipe with the world. I made this last night and the family enjoyed it. Good video with clear instructions.Thank you!!!
It's wonderful to see a step-by-step cooking process that is so unfamiliar to me. After watching this video, I'm inspired to learn more about Moroccan cuisine.
So nice! Thank you for the explanation of the Tadjine. Its origin, history, materials, construction, function, ingredients and the actual demonstration of how, what, when and why!A LOVELY Dish for Lamb.
I recommend asking him for his Moroccan Mechoui recipe. I've cooked based on that instructional video of his before and it was delicious, but I lost the video.
I usually never comment on vids but damn chef you’re incredible. The rose water w/ the prunes!!! Excellent cooking!! Plz keep up w/ the good work & keep us posted. Subscribed 🙇🏻♀️
I recommend asking him for his Moroccan Mechoui recipe. I've cooked based on that instructional video of his before and it was delicious, but I lost the video.
tabaraka Allaah abdolHamid **** excellent thank you for representing moroccan kitchen. this is my favourite tajine. spicy full tasty moroccan and indonesian food is best of world
I would like to spend a day with you. Your voice and manner of speaking ... along with my love of cooking, should make for a most memorable experience.
I have a Moroccan friend who has sent me some Ras El Hanout spices and I got a Tagine for Xmas. Do you cook predominantly on the hob/stove? I really want to do as authentic job as possible and this looks great!
I recommend asking him for his Moroccan Mechoui recipe. I've cooked based on that instructional video of his before and it was delicious, but I lost the video.
Amazing 👍 but can you tell us how you prepare the tagine before first use to can use on direct flame. I ust buy one but I don't know how to prepare. Thanks a lot
when u buy new Tajin make sure to Dipp / immerse it into water over night just water next day let it dry by it self , then put some olive oil in it let it on fire just to give the new tajin that flavor and tast and to get ride of clay smell then us it after damping that unused oil . just before put the tajine on stove make sure to place it over a piece of steel never put it on direct fire it may crack and not last for long since old tagins taste very good over time :)
When buying a tagine, it must be applied well with olive oil from the outside and the inside and placed in the oven for 20 minutes at a medium temperature, after which you can use it.
hi Mujahidah sadiq,i jast want to give you a good method to keep yr tagine works for longtime, when you bay a new tagine or anything made of clay wich you will use for cooking ,first you have to put it in water for 72 hours then take it off and put it in low heat untell is dry ,add olive oil , vegetables, water and keep cook for 1 hour,take it out and clean, now you can use,,, one morething always use under liner when you want to present it
+norduk A lot of these recipes do not mention the 'curing' or 'seasoning' method before using the tajine for the first time. You only have to do it once to insure the longevity of the pot. Look it up on youtube if you're going to cook with a tajine.
TagineDining's channel --- Where to get those TAGINES? But also I would prefer that the tagine's plate at the bottom to have high borders to it to contains the juices without them going out due to overfilling or overflowing. By the way, coming back to the tagine I say HAS TO BE DELICIOUS WITH ALL THOSE JUICES, HERBS, ALMONDS AND THE PRUNES. THERE IS NOT OTHER WAY TO DESCRIBE IT. D-E-L-I-C-I-O-U-S!!!
Let me correct you my friend, the first Tagine recorded was from a Abbasid caliphate in the ninth century it means the Arabs brought it to North Africa
@@Ching21286 thanks for your reply my friend, I never doubted the fact that Berber existed before the Arab, of course they did it’s their native land, I’m not even talking about the recipes I believe all the recipes are North African but I’m talking about the terracotta pot and it’s earliest mentioned was in the collection stories of the Arabian (one thousand night and one night) there are many sources confirm that.
Question #1; I noticed you don't use a difuser for your gas stove. I have been told tagine will break if I don't use a difuser. What are your thoughts on this. Question #2; I just bought a tagine and it is glazed inside and out. Will it being glazed on the inside make much of a difference?
+Spudwellington because traditional clay berber crockery, ie TAGINE, cannot be placed in an oven, they will crack, she can use a diffuser on her electric oven... I am not "his wife" I am the co-founder of Tagine and a chef as well. But thank you for your presumptive comment.
coriander is cilantro in most engish speaking places. coriander seed and fresh coriander leaves. cilantro seems to be used in spanish speaking countries and the states.
Simo Harjane That's true. Good observation. What we do is we use half amount during cooking time and a little bit for seasoning. That's more than enough!
Did he just say, in not so many words, that the steam goes up into the unglazed surface inside the cover of the tagine, the steam condenses to liquid water, minerals from the clay dissolve into the liquid water, and then that newly mineral-enriched water trickles down into the food? Really?! Why do so many amateur cooks say stupid shit like this that is just imagination rather than actual science?
Hello, I would like to correct the information I mentioned to you The tagine is of Moroccan origin, not Africa I don't know whether you, the American or the European, always say that the tagine is Africa I did not search for its origin You are giving wrong information The tagine is of Moroccan origin, neither Algerian nor from Tunisia In Morocco, traditions differ from the rest of the African country Stop posting incorrect information
If this guy owns the restaurantin fashion district near 39th street, his restaurant had bad reputation. if you are a group and you don't redo the math of the bill he ll charge you at least twice. he did it to us, lukily we found out and we asked for a new bill and he did. he wasnt ashamed. . but I heard from other people that you really have to watch what he does. I even heard from Moroccan freinds that he puts stuff in his customers drinks to make them hi or something. anyway I stopped going to his restaurant. I didnt trust him nor what was going on in his restaurant. Ihe use to have bellydancers. I had a good time that evening but when I realized he cheated in the bill and I heard the stoyr of the drinks I stayed away from this place. Moroccsans that I know avoid this place. I could vaguely remember him. he always had log hair like that.
This man looks like the Maroccan Marco Pierre White :)
Mocro Pierre white hahahah
Lmao lmao true!!!
He does! 🤣
Absolutely right!!!
You can watch either one. IT'S YOUR CHOICE.
Cayenne pepper (0.25 tsp), turmeric (0.5 tsp) ginger (1 tsp), some white pepper, cumin (0.5 tsp), bay leaves (1-2), garlic (1 tsp), sea salt (0.5 tsp), some Kerrie powder, sugar (1 tsp), almond one red onion, one tomato, prunes, cilantro, parsley, one pound and half of lamb, 2 tbsp of orange blossom water, little bit of cinnamon powder
Cut the onion in julienne and fry them in little oil in a non stick pan. When the onions are caramelized, take them out. Take 0.5 to 1 cup of water, add cayenne pepper, turmeric, ginger, white pepper, cumin, salt, curry powder, and mix into the water. Now add onions in the tagine, lamb above onions, add water and let it simmer for 10 minutes, then add tomatoes, cilantro parsley, bay leaves, and garlic. Lower the heat and close the lid for one hour. In a small pan, add orange blossom water with prunes, add sugar and let it boil till they become soft. In another pan, boil the almonds for a little while and bleach them. Add prunes and almonds over the tagine when it's cooked.
I love you
@@familia3sgte sweet "🍋" Lemon
Tanks for writing down the recipe. Makes it a lot easier. Thanks.
Thank you!
How fantastic for this gentleman to share his time for us to learn, thank you.
@Jack Beanstalk lol. That's the dumbest comment I've read for a long time.
@Jack Beanstalk No. Me sight doesn't extend that far. If you fancy getting me a ticket I'll be happy to go and sample the snails and other delectable delights of French culture. I hear that there are 6 million French Muslims. You and I should be right at home!
We were just in Marrakech & Casablanca and I’m obsessed with the local Moroccan tajines! Soooo good!
Thank you Hamid for taking the time to show us how to make authentic tagine. I just got back from a fantastic road trip in Morocco and loved eating tagines there, even the cafés attached to fuel stations served tagines and mint tea (so much healthier than plastic wrapped sandwiches and a can of fizzy drink). The tagines themselves were so cheap (5€ for a large one) so I bought back 12 for myself and our friends. Anyway I have friends over for lunch and will be making a vegetarian tagine for them. When you have a chance I'd love you to make a couscous dish. Shukram 🌱🙏🏼🌳
One of the best recipe videos available on UA-cam. Thanks Chef Hamid!!
Thank you chef for showing us how to use a Tagine.
Dear Hamid, thank you so much for your generosity in sharing this recipe with the world. I made this last night and the family enjoyed it. Good video with clear instructions.Thank you!!!
It's wonderful to see a step-by-step cooking process that is so unfamiliar to me. After watching this video, I'm inspired to learn more about Moroccan cuisine.
Let me know if you need any further help. PS. ther's lot to Moroccan cuisine than a lamb tajine.
Easy and delicious
Thank you for sharing
This chef just knows exactly what his doing
So glad I found you !!!! Got one for my birthday...You are wonderful!! Thank you dear friend! xx
Looks amazing, Thankyou..I’m obsessed with everything Moroccan. I can’t wait to start cooking with a tangine.
So nice! Thank you for the explanation of the Tadjine. Its origin, history, materials, construction, function, ingredients and the actual demonstration of how, what, when and why!A LOVELY Dish for Lamb.
Oh my gosh, I can watch you all day. Love your cooking. I have to try this.
I swear I thought that was Marco Pierre White for a second lol, love this dude's passion
looks excellent by the way.
Just cooked this - what an amazing, simple and gorgeous recipe... 😍😍😍
Best tagine tutorial ever
Awesome recipe . Thanks
Too bad he doesn’t post any more videos I really like enjoying watching the chef work
I recommend asking him for his Moroccan Mechoui recipe. I've cooked based on that instructional video of his before and it was delicious, but I lost the video.
when i miss home , i see this video . nothing is better than the tagine that my mother used to make :(
Great recipe, thanks Chef Hamid. One observation if you don't mind... your teaspoon is kind of tablespoon sized 🙂
This is what I have been searching for choukran jazeelan khoya Hamid for the recipe!
الله ياخويا وكنتي غير غتفهم هاد كمنط .
طاجين للحم بالبرقوق كاك متتجي فيه ماطيشة😂
@@esqallifatima-ezzahra2811 و الله 😂😂😂😂
Excellent lesson and recipe. Thank you Chef
Damn, another reminder not to watch cooking videos at evening/night, sir thank you for sharing!
Fantastic Master Cheff!!! Great recipe.
I usually never comment on vids but damn chef you’re incredible. The rose water w/ the prunes!!! Excellent cooking!! Plz keep up w/ the good work & keep us posted. Subscribed 🙇🏻♀️
I recommend asking him for his Moroccan Mechoui recipe. I've cooked based on that instructional video of his before and it was delicious, but I lost the video.
tabaraka Allaah abdolHamid
**** excellent
thank you for representing moroccan kitchen. this is my favourite tajine.
spicy full tasty moroccan and indonesian food is best of world
***** 5stars abdolHamid
Fascinating and informative.
I would like to spend a day with you. Your voice and manner of speaking ... along with my love of cooking, should make for a most memorable experience.
Wow! Sweet and delicious. It is beyond my mind to say thank you. You are really The Master Chief.
Post your Moroccan Mechoui recipe, please! I've cooked based on that instructional video of yours before and it was delicious, but I lost the video.
Thank you. Please don't forget you are precious. I'm berber.
that looks incredible
Wauw Thank you brother! I will Make this Tajin soon.
Nice, but why the Indian music???
❤️ Moroccan cuisine 🙏👍
almonds should be toasted, to give the dish some crispiness. they get mushy when you moil them and you throw them at the end as a garnish
they were blanched then toasted:)
great video.. nice way to cook... i'll do without the sweet ingredients
That's how a french + russian english sounds like
awesome
One bay leaf. Or two. Boris would approve👍🏼
Fascinating
I have a Moroccan friend who has sent me some Ras El Hanout spices and I got a Tagine for Xmas. Do you cook predominantly on the hob/stove? I really want to do as authentic job as possible and this looks great!
yes you cook directly on the stove:)
email me at hotchefhamid@hotmail.com with any other questions Chokran
I use a heat diffuser to put underneath. It works well.
Thanks Marisa Idrissi & Arjy
Great advice!
Great recipe and video! can you show us how to make a good traditional Couscous?
I recommend asking him for his Moroccan Mechoui recipe. I've cooked based on that instructional video of his before and it was delicious, but I lost the video.
cool, can't wait to get a tagine.
looks fabulous! thanks for sharing
Amazing 👍 but can you tell us how you prepare the tagine before first use to can use on direct flame. I ust buy one but I don't know how to prepare. Thanks a lot
I have this same question!
when u buy new Tajin make sure to Dipp / immerse it into water over night just water next day let it dry by it self , then put some olive oil in it let it on fire just to give the new tajin that flavor and tast and to get ride of clay smell then us it after damping that unused oil . just before put the tajine on stove make sure to place it over a piece of steel never put it on direct fire it may crack and not last for long since old tagins taste very good over time :)
When buying a tagine, it must be applied well with olive oil from the outside and the inside and placed in the oven for 20 minutes at a medium temperature, after which you can use it.
thank you chef!
Just wondering why you don’t toast the spices?
Made it and it was fantastic.
Wonderful
hi Mujahidah sadiq,i jast want to give you a good method to keep yr tagine works for longtime, when you bay a new tagine or anything made of clay wich you will use for cooking ,first you have to put it in water for 72 hours then take it off and put it in low heat untell is dry ,add olive oil , vegetables, water and keep cook for 1 hour,take it out and clean, now you can use,,,
one morething always use under liner when you want to present it
Thanks for the tip! What do you mean by under liner, please?
Omg that lamb looked to good open a restaurant in Manchester pls mate
Indian music?? Love the Tagine.
Tabark’Allah
♥ Morocco ♥
a clay tajine would not work on an induction stove... can this be made in the oven? what temperature?
heather or get a Tagine with a cast iron bottom like le creuset
Will if you use an old pan put tajine on top of the pan
Indian Music with Moroccan cooking.
Lumanix1 arabe music not indian
Wrong
this is indian music indeed...
@Yassir Bahtoki no it isnt you desperate attention seeker.
It's actually Chinese.
Trust me, i know what i'm talking about.
Tajin morrocain 🇲🇦🇲🇦🇲🇦🇲🇦
The background music sounds exactly like the one from the youtube channel al's kitchen. I wonder if it's a middle east folk song lol
I am a middle eastern of Indian origins and I can tell that the music is Indian!
Doesnt crack because the fire? Any special careful? It looks so nice!!!
+norduk A lot of these recipes do not mention the 'curing' or 'seasoning' method before using the tajine for the first time. You only have to do it once to insure the longevity of the pot. Look it up on youtube if you're going to cook with a tajine.
TagineDining's channel --- Where to get those TAGINES? But also I would prefer that the tagine's plate at the bottom to have high borders to it to contains the juices without them going out due to overfilling or overflowing. By the way, coming back to the tagine
I say HAS TO BE DELICIOUS WITH ALL THOSE JUICES, HERBS, ALMONDS AND THE PRUNES. THERE IS NOT OTHER WAY TO DESCRIBE IT. D-E-L-I-C-I-O-U-S!!!
You said right.clay tagine do cook a superb moist meal.You can probably get one on line or at a specialty cookware store
delicious meal is right
😋 yummy chef👍
Tommy Wiseau really throws himself into his characters 😐
looks good chef.Shukraan
Let me correct you my friend, the first Tagine recorded was from a Abbasid caliphate in the ninth century it means the Arabs brought it to North Africa
New day, new algerian son of a b
Berber exist in Morocco before Arabs my friend. That’s a well known fact. And there is no convincible info source of what you mentioned above
@@Ching21286 thanks for your reply my friend, I never doubted the fact that Berber existed before the Arab, of course they did it’s their native land, I’m not even talking about the recipes I believe all the recipes are North African but I’m talking about the terracotta pot and it’s earliest mentioned was in the collection stories of the Arabian (one thousand night and one night) there are many sources confirm that.
@@feriak1975 no, there is no North African. Tajine is Moroccan.
@@AdamAzzrisn’t Morocco in North Africa
I feel like I just came off an acid trip
Wow so delicious 🥩
what was the total cooking time for the tagine?
Probably 70 to 90 mins. Depend what type of meat. If it’s baby lamb around 70 mins.. good luck . Thanks chef
Question #1; I noticed you don't use a difuser for your gas stove. I have been told tagine will break if I don't use a difuser. What are your thoughts on this. Question #2; I just bought a tagine and it is glazed inside and out. Will it being glazed on the inside make much of a difference?
Sorry for I do not use tomatoes in this recipe
And plum did not mature in his own way correct
we do not understand the question, sorry:(
اسم قناة الشاف من فضلكم وشكرا
what strange laboratory is that in the background at the beginning?
its shishaa
Oh licker yabladi yabladi😉✌👍
Indian music for a Moroccan dish? 🤷🏾♂️
I think Indians were cooking in claypot more than six thousand years
This is a perfect recipe to be on Khal,com. You should add it there. I am sure a lot of people will love your recipes there.....
can you cook the tajine in the oven ? i have an electric stove. thank you
no only on stove top
Thank you. Happy Thanksgiving.
+Nicole Caron wtf? yah of course you can put this in the oven....whoever told you no, im assuming this guys wife, does not know how to cook.
+Marisa Idrissi of course she can put it in the oven.......why would you tell her no?
+Spudwellington because traditional clay berber crockery, ie TAGINE, cannot be placed in an oven, they will crack, she can use a diffuser on her electric oven... I am not "his wife" I am the co-founder of Tagine and a chef as well. But thank you for your presumptive comment.
Gaaaarlic
Biggest red onion I've ever seen.
Coriander or cilantro? Cumin or curry?
coriander is cilantro in most engish speaking places. coriander seed and fresh coriander leaves. cilantro seems to be used in spanish speaking countries and the states.
either, irrelevant, it's like trying to correct someone who wrote grey by typing gray when both are correct
also do you really not know what cumin is?
The chef said Curry or Ras al Hanoud.@@okilol5599
Mohammed Pierre White
For a sec i thought he was Marco pierre white
why is there a washing machine behind him? lol looks like he's cooking in his garage.
wow you're ignorant, that's his basement
Lol so true.
That's a lot of coriander and cilantro
??
Simo Harjane are you like a master chef or something?? I’ve seen your not so positive comments on other videos 🙄
Simo Harjane That's true. Good observation. What we do is we use half amount during cooking time and a little bit for seasoning. That's more than enough!
Corriander is Cilantro 😂😂😂
Мнеоченьнравитьсяблюдососпециямиразнымитеракотоваяпосудаонапомоемусохраняетвсекачествавкусаинепригараетспасибо
Did he just say, in not so many words, that the steam goes up into the unglazed surface inside the cover of the tagine, the steam condenses to liquid water, minerals from the clay dissolve into the liquid water, and then that newly mineral-enriched water trickles down into the food? Really?! Why do so many amateur cooks say stupid shit like this that is just imagination rather than actual science?
Berbères tajiiin
Hello, I would like to correct the information I mentioned to you The tagine is of Moroccan origin, not Africa I don't know whether you, the American or the European, always say that the tagine is Africa I did not search for its origin You are giving wrong information The tagine is of Moroccan origin, neither Algerian nor from Tunisia In Morocco, traditions differ from the rest of the African country Stop posting incorrect information
But in which continent is Morocco?
@@alwaysbullish2024 do you call pizza european?
اش هاد تخربيق البرقوق مع مطيشه
Hiiiii
in my country they wouldn't let you enter a kitchen with those hairs.
It is unhygienic
Orale
خيلوطة
Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦
Wrong way to cook tagine😔😔
Rrrrrrrrr 😂
If this guy owns the restaurantin fashion district near 39th street, his restaurant had bad reputation. if you are a group and you don't redo the math of the bill he ll charge you at least twice. he did it to us, lukily we found out and we asked for a new bill and he did. he wasnt ashamed. . but I heard from other people that you really have to watch what he does. I even heard from Moroccan freinds that he puts stuff in his customers drinks to make them hi or something. anyway I stopped going to his restaurant. I didnt trust him nor what was going on in his restaurant. Ihe use to have bellydancers. I had a good time that evening but when I realized he cheated in the bill and I heard the stoyr of the drinks I stayed away from this place. Moroccsans that I know avoid this place. I could vaguely remember him. he always had log hair like that.