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Tunisian tajina appetizer with chicken and cheese

Tunisian tajina appetizer with chicken and cheese

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Peel and chop the onion and garlic.

Heat the oil, add the onion and garlic and brown.

Add the chopped chicken.

Salt, pepper and add turmeric powder and 1/3 cup boiled water. Let it drop to the right heat.

In a bowl, robot or deep bowl, combine eggs, milk, breadcrumbs, grated cheese, melted cheese and chopped parsley.

Add the baking powder and set aside.

Preheat the oven to 200 ° C.

When the chicken is cooked, chop the meat, add the chopped olives and a little chopped coriander.

Allow to cool and incorporate into the egg composition.

Grease the desired shape with butter.

Pour the composition and bake for 30 minutes.

It must be well colored.

Check if it is baked with the blade of a knife.

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Good manners at a festive meal (1)

It is normal not to eat caviar, snail or mussel shrimp cocktail every day, but some cut the sandwiches and put butter over the vegetables.

Although these are not very big mistakes, the rules of good manners show us that you can offend a cook or the host if you do not know how to eat or behave in society.

Here are some rules to keep in mind when going to a festive meal:

- the caviar brought in small bowls, take it with a teaspoon and put it in your own plate. From here, use the knife to put butter, caviar and onion or lemon on toast or biscuits. The sandwich is eaten by hand!

- Appetizer cheese is spread with a knife on a slice of bread and eaten by hand, and the cheese-dessert is eaten with a fork and a knife along with peeled fruits with a knife.

- shrimp cocktail - if served by the glass, take the shrimp from the glass with a fork and bite one piece at a time, after soaking them in the sauce. If they are served on a plate, they are eaten with a fork and a knife!

- cherry tomatoes - eat by hand, in one gulp, do not bite them!

- the salad is eaten with a fork, but in the case of large leaves, the knife is also used. Iceberg lettuce is always eaten with a fork and knife. Don't put your salad on the plate with food! If you do not have a personal salad bowl, put it on the butter plate or on another plate than the one with.

- the chicken is eaten with a fork and a knife! Cut one small piece of chicken at a time! But the frog's feet are eaten by hand.

- small and cold sandwiches are eaten by hand, large and hot sandwiches with fork and knife!

- Mussels or mollusks are eaten with a special fork with which you extract them from the shell. The juice from the shell is not sucked, but you can eat the sauce in which they were served with bread.

- the snails are eaten by hand or with the help of spoons with which the shell is held, and the meat is extracted with a special fork.

- the thin sauces are poured directly over the meat or vegetables, the more bound sauces are placed next to the meat in the plate, each piece of meat is taken and passed through the sauce, then it is eaten.

- do not put butter over vegetables or salt or pepper in food before tasting - they are real insults to the host or cook!

- one hand is inserted in the hand washing bowl (only the fingertips!) and this container does not smell or go into the mouth

- if you have olives or cherries in the drink, they can be removed with your fingers, but the easiest thing would be to finish the drink and then tilt the glass to reach them more easily.

Taginiada & # 8211 a new contest!

I'm back with a new recipe: Carp caviar salad

At the end of the fair I also came running with a recipe & # 8230 Leek soup-cream:

Laura, this soup is a miracle, these hot days!

Tomorrow I'll try to cook something, to gain an extra chance & # 8230: P

I think this is the 5th recipe I would like to participate with
Once again I want to thank you for the recipes, everything I've tried so far has been superlative, I would have a few more on the list to see how I fit

Hi Laura. The 5th recipe with which I participate in the contest organized on your wonderful blog is Lasagna. The link is Thanks!

last week it was very cold in our country, your recipe was very welcome

I also managed to post

time flies flies & # 8230and I still haven't managed to post all the networks I would like to participate in the contest with! :) & # 8230inca una Laura:

Hardworking as you know me, I also tried a recipe of yours, very delicious and fragrant. The 4th recipe registered by me in the Taginiada contest

Thanks for a new contest. For starters I will participate with a simple but good recipe:

Hello Laura,
I am looking forward to the prize won at Bloggospodina, but in the meantime I came up with a recipe, because I like the dish too much, and I don't want to lose the chance to win such a jewel.

Licuta, I'm very glad you decided to participate, I'm really curious
to see what a beautiful picture you took of these biscuits :), I'll run to the bottom
to you as soon as I write the comment. I wish you good luck.

I find it very, very disappointing that you haven't received the box yet
recipes, I paid for it more than 2 weeks ago and the ASEL company gave it to me
gave assurances that he will send it on June 15 (they told me they are
packaged packages etc.). I apologize and I will try to fix it

Ingredients for Moroccan Tajina with lamb and vegetables

  • 350 g lamb, cut into cubes
  • Two bell peppers
  • A zucchini
  • A red onion
  • 10-12 cherry tomatoes
  • 2 tablespoons peeled pistachios
  • 2 tablespoons dried apricots, chopped
  • 2 tablespoons olive oil (or if you have argan oil for cooking, even better!)
  • A lemon preserved in brine
  • A teaspoon of harissa pasta
  • A tablespoon of pomegranate concentrate
  • A teaspoon of ras-el-hanout spice mix
  • 4 small glues (or 2 normal)
  • 1 tablespoon pomegranate concentrate
  • 1 tablespoon olive oil
  • Zataar spice mix

How do we prepare the Moroccan tagine recipe?

Before we begin, a little parenthesis about the more special ingredients:

Harissa is a hot pepper paste with rose petals and has a slightly smoky taste. If you have nowhere to buy such a thing, you can add to the tagina some hot peppers, a drop of paprika and a few cloves of garlic, instead of.
Ras-el-hanout is a mix of traditional Moroccan spices. It usually contains: cumin, coriander, cinnamon, black or pink pepper, turmeric and cardamom.
Pomegranate concentrate (pomegranate molasses) is a syrup obtained by boiling pomegranate juice with sugar and lemon.
Zataar is a mix of Egyptian spices, it can be easily prepared at home: 3 teaspoons sesame seeds, 1 teaspoon sumac, 1 teaspoon dried thyme, 1 teaspoon dried marjoram)
Preserved lemons are also traditional in Morocco. Whole or quartered lemons, peeled, are pickled in brine with saffron and black cumin seeds. This pickle can also be prepared at home, it takes about three weeks until it is ready to use)

And now my favorite part: I left the tagine alone for two hours, during which time I enjoyed a glass of wine and rubbed mint on Facebook.

Moroccan tagine with lamb and vegetables recipe step by step

When I saw that the tagine was almost ready, I put the sticks on a pizza tray, greased them with olive oil mixed with pomegranate concentrate (using a silicone cake brush), sprinkled them with zataar and I put it in the oven for 5 minutes to brown. I took them out of the fixed oven when I also took the tagine off the heat. Good appetite!

The average jury score for this recipe is 9.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Moroccan Tajina with lamb and vegetables step by step recipe

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Moroccan chicken with vegetables

Tajine or tagine (in Berber), is a Moroccan dish, named after the dish in which the food is prepared. In Cyprus, a similar vessel is called tawas. The tajine pot is made of burnt clay and consists of two parts: the basic unit which is flat, circular and has low sides, and a large, tall cone in the form of a dome, which acts as a… lid! The lid has the role of making it possible to return the condensation in the basic dish where the poultry or fish, lamb, etc., vegetables and / or fruits intended for cooking are placed. The final preparation is very tasty and well flavored, due to all the specific spices that are added. Tunisian Tajine is different from the Moroccan one, it looks more like an Italian frittata. , nuts, pine seeds, almonds, candied lemons, honey, figs, pomegranates, dates, etc. With a very rich palette of vegetables or berries: chickpeas, lentils, green beans and berries, peas and others. It is flavored with a mixture of spices and flavors such as: cinnamon, garlic, ginger, saffron, turmeric, cumin, paprika, pepper, turmeric, etc. Serve with a garnish of couscous (couscous), for example. Tajine and couscous are considered to be traditional Berber dishes that have evolved over time. It is prepared in various combinations, in all corners of the world. The palette of ingredients being so rich and varied, everyone can give free rein to the imagination to be able to prepare one: tajine! Everything is not to replace the flavors and spices as some people who say they cook Asian cuisine and replace, for example, sweet and sour sauce with bechamel sauce or tofu cheese with sheep's milk !, Ingredients: 2 chicken breasts , 2 onions, 2 leeks, 1 red bell pepper, 1 large carrot, 2 large potatoes, 1 clove of garlic, ginger powder, ½ ginger root, a powder of turmeric, a powder of saffron, white pepper, poultry or beef concentrate, 1 candied lemon (pickled).

Difficulty: low | Time: 1h 20 min

Chicken Tajine with Figs and Honey

If you use dried figs we will soak them in warm water, if you use fresh or frozen we cut them directly into 4. In a deep saucepan or special tagina heat 4 tablespoons of oil, wash the chicken and place in the saucepan, leave for a few minutes to take on color.

After this time we add the onion and the finely chopped garlic, we continue with the spices, we mix to catch all the flavors. Leave for 5 minutes and add the honey, mix again, so the chicken will caramelize a little. We prepare chicken soup from a cube or instant, or if you have it made at home and so hot we pour it over the meat, the meat must be covered with soup.

Bring to the boil, with the pan covered with a lid until the chicken is well penetrated. Lift the lid and let the sauce drop until it becomes thick. Saram, piperam. We will add the figs cut in 4, cover with the lid and leave it on the fire for about 5 minutes so that it does not turn into jam. The dry ones require a little more time, but a maximum of 10 minutes.
Good appetite!
Serve with couscous or rice.

1 can of tuna pieces
1 medium onion
1 clove of garlic
2 tablespoons oil
5 eggs
150 g of cottage cheese (cheese or cheddar)
60 g of breadcrumbs
60 g of cous cous fin
170 ml of milk
3 tablespoons chopped parsley
1 jar of mushrooms
1 tablespoon baking powder
1 tablespoon turmeric powder (optional)
chopped coriander (optional)

Peel and chop the onion and garlic and fry them in hot oil. Add the drained and crushed tuna. Add the finely chopped mushrooms and cook for another 2-3 minutes. Allow the composition to cool.
Mix the eggs with salt and pepper, then add the milk, breadcrumbs, couscous, grated cheese and chopped parsley. Add the baking powder and then incorporate the cooled tuna and mix the composition. You can add turmeric powder and chopped coriander.
Grease a heat-resistant form with butter, pour the composition and put it in the preheated oven at 200 degrees C for 35-40 minutes, until it browns nicely.
Take out of the form, let it cool a bit on a grill and serve the hot tagine with salad or vegetables.
It is very good and cold.

Try this video recipe too

Video: تعرضت للعنصريةماعادش عندي ثقة في روحيأكثر موقف عنصري تعرضتلو قلقنيعمرك ما تعيش دور الضحية (June 2022).


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