eat well, travel often, dream big!

Slow Cooker Moroccan Beef and Green Bean Tajine

It’s been a long time since I’ve shared a Moroccan meal recipe and I’m sure you’ll love this one. In Morocco we don’t use a slow cooker often, though lately I’ve been adamant that we need one. With lots of work taking both of us out of the house I miss being able to put dinner in and have it warm and ready when I get home. After 8-10 hours out of the house walking the last thing I want to do at 9pm is figure out something to make. I’ve had the idea to turn this recipe into a crockpot friendly freezer meal but being without one for a year and a half now meant I had no way to test it out. So I asked my step sister if she would be my tester. She’s a new mom who works from home and both she and her husband love international foods. Perfect guinea pigs!

Slow Cooker Moroccan Beef and Green Bean Tajine is easy to make and will leave your stomach happy!

The easiest way to make this is to gather all of your ingredients ahead of time, then just dump them into the crockpot!  I’ve also adapted this so that you can mix everything together in a Ziploc bag and freeze it. When you want to have it for dinner all you’ll need to do is thaw overnight in the fridge and pop into your slow cooker in the morning. Take advantage of low cost frozen beans to shave time off of preparing and still have the same great taste.

Moroccan Beef and Green Bean Tajine is an easy crock pot meal with all the flavors of Morocco.

Slow Cooker Moroccan Beef and Green Bean Tajine


  • 1 lb. beef shoulder cut into several pieces (with or without bones) - fat trimmed
  • 1 onion, chopped
  • 3 cloves crushed garlic
  • 1 tomato peeled and finely chopped or 1/2 can (6-8oz) diced tomatoes
  • 2 Tbsp each dried cilantro and parsley
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper (or more -- adjust for flavor)
  • 1/2 teaspoon cumin
  • 1/2 cup water
  • 1 lb fresh or frozen green beans


  • In the bottom of a slow cooker add olive oil, onions, and garlic and turn heat on, leave for 10-15 minutes. Add meat and remaining ingredients (except for beans). Cook on low heat for 6-7 hours. 20 minutes before serving mix and add green beans to the slow cooker. Meat should be tender and falling off the bone, beans should also be tender.
  • **To prepare ahead of time for the freezer, mix the meat, spices, onions, garlic, tomato and olive oil in a large bowl so that everything combines evenly. Then add to a freezer safe storage bag and freeze. Beans should be kept separate. **

Kourtney told me that they loved this recipe and when her husband took it to work one of his co-workers begged for the recipe. This time you don’t even have to take my word for it – take hers!

Moroccan tajine is cooked in the original slow cooker, a conical clay pot. But you can put your slow cooker to work when you make this recipe for beef and green bean tajine.


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Moroccan Lamb and Fig Tajine

A few months ago we went to have dinner at Ksar Essaoussan in Marrakech. It’s a riad that has been remade into a restaurant, and unlike many riads here, has no rooms for guests – it’s purely somewhere to just enjoy a good meal. Just finding it was an exercise – and we’re quite familiar with the winding streets of the old medina. Thankfully each night a man in a red cape is posted on Bab L’kssour to show guests just how to get to the restaurant. The ambiance was incredibly nice and the food really well done. We had a variety of salads and tajines presented. But, the shining star was a lamb and fig tajine. The figs were sweet, falling apart and perfectly mixed with the more savory sauce of the tajine. I’ve made a similar tajine with prunes and beef with apricots – but never with figs.

Figs and Almonds

The first job was to find figs. They’re readily sold here dried and are inexpensive. But there’s two kinds, a more local variety and Turkish figs. I wanted the Turkish kind because they’re bigger and I like the flavor better. Once they were secured it was off to the kitchen. One hint on using dry figs, you’ll want to slice each one open and check inside to make sure there are no worms. While this isn’t likely, it’s good to double check.

This dish looks really complicated and even fancy but with just a pot and a pressure cooker, you can make this!

Lamb, Fig, and Almond Tajine

Lamb and Fig Tajine


  • 2 lbs lamb pieces
  • 3 cloves crushed garlic (as fine as possible)
  • 1 1/2 tsp grated, fresh ginger
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • pinch of saffron threads, crushed
  • 1/2 tsp cinnamon
  • 2 tsp olive oil
  • small handful of cilantro
  • 10-12 Turkish dried figs
  • 1 Tbsp honey
  • 1 tsp cinnamon
  • 1 cup almonds
  • vegetable oil for frying


  • In the bottom of a pressure cooker, add olive oil. Rinse pieces of lamb and remove any excess fat. Add the lamb to pressure cooker and heat uncovered until it begins to brown.
  • Add garlic, ginger, salt, pepper, saffron, and cilantro. Mix well.
  • Cover the meat with enough water so that it's almost completely submerged.
  • Close the pressure cooker and heat on low to medium heat for 45 minutes.
  • While the meat is cooking boil the almonds in water for 5 minutes so that the skins become loose and can be removed.
  • Drain the almonds and set aside.
  • In a pot, add the figs and cinnamon and just enough water to cover the figs. Turn the heat to medium and allow to simmer.
  • While you're waiting for the figs and meat, prepare the almonds. Squeeze the almond between your thumb and forefinger to remove the skins.
  • Lay the almonds flat on a baking tray, and slide into a low over for 10-15 minutes. You do not want to cook the almonds, just to remove the excess liquid - this will help them fry better.
  • After the meat has cooked for 45 minutes, release the pressure and check it. The lamb should be tender and falling apart. You should also have a thicker liquid remaining in the pot.
  • If you have a lot of liquid keep the pan on the heat and cook it down. Scoop 3-4 Tbsp of liquid into the pot with the figs.
  • The figs are ready when they are soft and can easily be torn apart. Once they are at this point, stir in 1 Tbsp of honey and adjust the liquid, adding more cinnamon if it's overly sweet.
  • In a frying pan add a thin layer of vegetable oil and slowly fry the almonds until they just turn brown.
  • Remove using a slotted spoon and drain any excess oil. Toss lightly with a little bit of salt.
  • To arrange the tajine, place the meat in a large serving dish (like a tajine bottom) along with the liquid. Place the figs on top and drizzle the liquid from the figs all over the dish. Lastly, sprinkle the almonds on top.
  • Eat by scooping up with crusty bread.

Fig and Lamb Tajine

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#WeekdaySupper Chicken Tajine with Tomato and Onion Jam

It’s been a long time since I’ve blogged a tajine recipe. You see it’s not intentional but you may be surprised to know I don’t do a lot of our main meal cooking – especially when it comes to Moroccan food. My sister-in-law who happens to be an amazing cook handles the lunch time meal. So unless we want something that’s not Moroccan, I let her take care of things. But, you see, we had a little “issue” a few weeks ago. Most of my days I spend working. But, I work from home so it’s not always apparent that I’m “working” – because I’m always here and I might do other things when I take breaks. So, the other day my mother in law commented on my not cooking (not in a bad way). Truth be told I feel like my tajines don’t hold a candle to theirs. I know that I can hold my own but it’s just a personal flaw of mine.

With #WeekdaySupper this month the theme is red, and this is a tajine I’ve been wanting to try for  a long time. I do get tired of the same things over and over again, and while Moroccan food is amazing – eating mostly the same things day in and day out gets tiring. So it was time to give this recipe a shot. Now, the ultimate test for me is will my mother in law eat it. I’ve had a few fails already. I chock them up to different cultural values about what tastes good and what doesn’t. For me a goeey brownie is going to be amazing while a sheep brain, not so much. In the reverse she thinks a gooey brownie isn’t cooked and sheep brains are amazing – you can see where the issues come in right? After I made this one afternoon and tried it I knew I was onto something. Even though MarocBaba was stuffed from lunch he tried it too and thought it was great. We were going out for dinner that evening so I left the tajine for the family to have at dinner. When I came back well…

They’d eaten the whole thing and my mother in law?

She gave it 2 thumbs up.

Chicken Tajine with Tomato Jam

#WeekdaySupper Chicken Tajine with Tomato and Onion Jam


  • 1 pound of chicken skin on
  • 1 Tbsp olive oil
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1 Tbsp crushed garlic
  • pinch crushed saffron
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 large onion
  • 1 Tbsp butter
  • 1 Tbsp oil (vegetable, sunflower etc)
  • 1 pound of tomatoes
  • 1 heaping teaspoon honey
  • sesame seeds (optional)


  • This is best prepared in a tajine but if you don't have one, a heavy bottomed pot will work too.
  • In a bowl combine olive oil, cumin, cinnamon, ginger, crushed garlic, saffron, salt, and pepper.
  • Wash chicken well and remove any excess fat - but leave skin on.
  • Coat chicken in marinade and refrigerate while preparing the rest of the meal.
  • Slice one onion in half, remove skin and slice into pieces as thin as possible.
  • In the bottom of a tajine or pan add 1 Tbsp butter and 1 Tbsp of oil.
  • Turn heat on to low, and add onions. Saute until onions become soft and start to brown.
  • Prepare tomatoes by either grating the insides into a bowl, or blanch in boiling water, and remove skins. Chop into small pieces and add to the onions.
  • Make space in the tomatoes to add the chicken pieces, skin side down. The chicken should be nestled into the tomatoes.
  • Add the cover to the tajine or pot and allow to cook for 45 minutes - 1 hour until the chicken is cooked through and falling apart and liquid has reduced in the pot.
  • Mix in a teaspoon of honey at the very end and allow for a few more minutes of cooking. You can also top with sesame seeds right before serving.
  • Eat hot with crusty Moroccan bread.
  • **To make cooking even faster, marinade the chicken the night before, slice onions and place in a container, and grate/blanch tomatoes and add to a container. When it's time to cook just pull everything out and follow the cooking steps.

Come and see what else my fellow bloggers are making for #WeekdaySupper;
Sunday Supper Movement
Monday – A Kitchen Hoor’s Adventures – Roasted Red Pepper and Quinoa Enchiladas

Tuesday – Hip Foodie Mom – Four Cheese Leek and Mushroom Pizza

Wednesday – MarocMama – Chicken Tajine with Tomato Jam

Thursday – Basic N Delicious – Tomato and Peppers Frittata

Friday – Meal Planning Magic - Turkey, Vegetable and Barley Soup


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One Pot Beef and Quince Tajine for #SundaySupper

I’ve been seeing a lot of fall pictures from my friends on Facebook. The changing leaves. Kids Halloween costumes. Pumpkin spice everything. I sniffle a little and feel a bit sad that I don’t think I’ll see much of fall this year. The olive trees don’t change colors, no trick or treating to prepare for, and pumpkin spice is only a memory.  When I talked to my mom yesterday I heard my niece say “grandma, I need my jacket.” Pfff jackets? My kids aren’t even in long sleeve t-shirts yet! I do keep reminding myself that when the snow starts falling back home, and I’m still in flip flops I’ll be the one smiling.

The theme for this week’s #SundaySupper is one pot meals and for me fall is the perfect season for warm soups, stews, and casseroles. Warm and comforting with minimal clean-up required. Most days, the last thing I want is something hot to eat but a good tajine is the perfect fit for any day. It’s quince season here and I’ll admit the first time I saw these for sale at the market I thought they were really deformed apples. Quince, like figs, are not something that often appear in the Midwest.


See just some ugly apples right? No, this is a quince. Don’t eat them raw – ask me how I know. Basically these make me think of a sweet potato and apple if they got married and had a baby. But they really have to be cooked to get the flavor to come out.  If you’ve never tackled cleaning one, here’s how.  I first cut around the edges, the same way I do with a mango.  There is a core and seeds in the center.

Inside of a Quince

If you have a really sharp knife you can probably cut right down the middle, but my good knives haven’t arrived yet so I’m working with sub par knives right now.  Next peel the skin off using a paring knife or a vegetable peeler.  The skin comes off just like the peel of an apple.  I like to keep the quince pieces a little bit bigger but you can cut them into whatever size you want. I make this in a tajine pot, but you could also make it in a large, dutch oven or pressure cooker (just cook the meat and quince separate).

Beef and Quince Tajine

One Pot Beef and Quince Tajine for #SundaySupper


  • 2 lbs beef (bone-in pieces if possible)
  • 1 large onion diced
  • 3 cloves of garlic grated
  • 2 Tbsp vegetable oil
  • 1 Tbsp butter
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp red pepper (you can add more for a spicier dish)
  • 1 1/2 tsp cumin
  • pinch of saffron threads crumbled
  • 2 quinces, cut, peeled, and cored
  • 2 Tbsp honey
  • 1 cup of water


  • This recipe is to be made in a tajine.
  • In the bottom of a tajine add 2 Tbsp vegetable oil and 1 Tbsp butter. Heat on low heat.
  • Add diced onion and grated garlic.
  • In a large bowl mix cinnamon, salt, red pepper, cumin, and crushed saffron threads. Mix with 1 cup of water.
  • Coat pieces of beef in the spice mixture.
  • Place beef in the bottom of the tajine. Reserve the marinade.
  • Cut, core and peel quince then add to the top of the beef.
  • Pour the remaining marinade mixture over the quince and beef.
  • Cover the tajine and cook for 45 minutes - 1 hour, occasionally checking the water to make sure there's enough liquid in the dish.
  • When the meat is cooked through and starting to fall apart. Drizzle the top of the quinces with honey. You may need to add more depending on how sweet your quinces are.
  • There should be liquid remaining in the tajine.
  • Eat using crusty bread to break apart the pieces and soak up the juices.

Need more inspiration? The #SundaySupper team has come up with some really great one pot dishes to keep your stove busy all fall (and winter) long!

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm

Sunday Supper

ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

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Sweet Chicken Tajine from Curious Cuisiniere

Today I’m welcoming guest blogger, and fellow Wisconsinite Sarah of Curious Cuisiniere, who cooks, photographs, and writes the recipes that appear on her blog, while her husband (like mine!) gets to weigh in on taste.  This was their first time trying Moroccan food and I’m so happy to find out they loved it! Truly, one of the greatest joys that has come from blogging is introducing the food I love to new people. I hope you enjoy their experience and recipe! 

Sweet Chicken Tajine from Curious Cuisiniere

I’m so excited to be here guest posting for Amanda today!

Now, I have to be honest here, Moroccan food isn’t a realm we’ve ventured into before. I owe a lot of thanks to Amanda for giving us this opportunity to try something very new and for her support as we were putting together the recipe for today. We really enjoyed leaning about Moroccan food in the process. And, now that we have had a taste, we will definitely be trying more Moroccan dishes in the future!

I will admit that I was a bit intrigued by the prospect of combining the acidity of tomatoes with the sweetness of honey and raisins, but the tomatoes mellowed out beautifully and their sweetness really came through.

Just to round things out, we made some of Amanda’s Khobz to eat with the meal. The chewy flatbread and the deeply spiced flavors of the tajine really made us wonder why we hadn’t discovered Moroccan food sooner!

Sweet Chicken Tajine from Curious Cuisiniere



  • 1 tsp oil
  • 1 onion, sliced
  • 1 lb chicken thighs, bone in, with skin removed
  • 1 Tbsp parsley
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp ginger
  • ½ tsp cumin
  • ¼ tsp black pepper
  • 1 (14 oz) can diced tomatoes, undrained
  • 2 Tbsp honey
  • 1/3 c raisins
  • 2 c cooked chickpeas


  • Heat oil in a Dutch oven, over medium heat. Add onions and sauté until soft.
  • Push onions to the side and add meat, searing on all sides.
  • Add spices and remaining ingredients in the order listed.
  • Cover and cook over low heat for 40 min.
  • Remove lid and check to be sure there is enough, but not too much liquid. There should be just enough liquid to keep the ingredients moist, but not so much that you find yourself with a soup.
  • For too much liquid, simmer 10-20 min uncovered.
  • For not enough liquid, add water ¼ c at a time and simmer, covered, for an additional 10-20 min.
  • Remove from heat and serve hot.

You can follow Curious Cuisiniere on her website, Facebook, Pinterest and on Twitter too. Keep watching as I share more great guest posts.  Today we’re likely to be settling into our new home in Morocco and if we don’t have an internet connection yet, you can rest assured I’m running around Marrakech trying to get things hooked up!

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Braniya {Lamb and Eggplant Tajine} for #SundaySupper

The tajine is a Moroccan slow-cooker. It’s an ancient cooking pot originally used by the indigenous Berbers of North Africa. It is not only the word used to describe the cooking vessel but the meal contained inside. Braniya happens to be one of MarocBaba’s favorite meals, though it was only this year that he “remembered.” This week’s #SundaySupper theme is low and slow, and a tajine certainly fits the bill!

Braniya and Bread

Regional names for varieties of tajines are often unknown even to other Moroccans.  In Marrakech this dish is braniya, but when talking with some friends of ours who are from the Rabat area, they had no clue what he was referring to.  So, not only do no other Arabic speakers (save for some Algerians) understand Moroccan Arabic, even other Moroccans in the country don’t understand all the variations of the language! I’m sure this tajine is prepared in other parts of the country, though I’m not sure the other names it goes by.

Here’s what I do know. 

  • This dish is amazingly delicious.
  • It’s got lamb
  • It’s got eggplants
  • It has a delicious, rich sauce.
  • DO NOT serve this on top of, next to, or anywhere near couscous.  Couscous and tajine are two different dishes that do not go together!

Most tajines are prepared, left alone to slowly cook, and then eaten by scooping up the pieces with crusty Moroccan bread.  There’s a little more work involved with braniya, but I promise it’s worth it. If you want to try your hand at Moroccan bread I’ve got a recipe for khubz here at MarocMama.  Otherwise a good loaf of French baguette does the trick.

Braniya before Cooking

Braniya {Lamb and Eggplant Tajine} for #SundaySupper


  • 2 lb of lamb, any cut works, I like a cut up rack or neck pieces
  • 1/2 large onion chopped finely
  • 1 Tbsp crushed garlic
  • 1/2 preserved lemon
  • 2 tsp liquid from preserved lemons
  • 1 1/2 tbsp ginger powder or 1 Tbsp fresh grated ginger
  • 1 handful chopped Italian parsley
  • 2 tsp olive oil
  • 1 tsp black pepper
  • pinch of saffron threads
  • 4tsp water + more as needed
  • For the Eggplant Topping
  • 1 large or 2 small eggplants
  • 2 tsp vinegar
  • vegetable oil for frying
  • 6-8 Tbsp liquid from cooking tajine


    Starting the Tajine
  • In the bottom of a large tajine, add the olive oil and onions. Remember to follow all stovetop cooking directions for your tajine. Turn the heat to medium low and allow the tajine to heat up.
  • Meanwhile, clean and trim the lamb you will be using.
  • In a bowl add the preserved lemon liquid, ginger, black pepper, and garlic.
  • In a smaller bowl crush the saffron threads between your fingers and put into the bowl. Add 2 tsp warm water and leave for about 5 minutes. Then, mix with the lemon mixture.
  • Rub lamb pieces with the marinade, adding the chopped parsley to the top.
  • Place the pieces of lamb into the tajine, arranging so that all the pieces fit when covered.
  • Break up the preserved lemon with your fingers and slide into cavities all around the tajine.
  • Add 2 tsp of water to the bottom of the tajine, cover, and leave it alone!
  • After 1 1/2 hours check the tajine. There should be plenty of liquid from the meat cooking. If not, add some water.
  • To Prepare the Eggplant Topping
  • Peel eggplant and cut into 1/2 inch rounds.
  • Place the rounds into a large bowl full of salted water.
  • In a deep fryer or a large pan, add enough oil so that the eggplant pieces will float.
  • Heat on medium high, you'll know it's hot enough if you can add a drop of water and it sizzles.
  • Remove several of the eggplant rounds and dry on a towel. Add them to the oil and fry until they are brown on both sides. Do not crowd the pan!
  • Remove from the oil and place on a paper towel (or cloth towel) to absorb any excess oil.
  • Continue until all of the eggplant has been fried.
  • In a large frying pan, add all of the eggplants and 6-8 spoonfuls of the liquid from your cooking tajine.
  • The eggplant will start to break down, add the vinegar at this point.
  • Use a fork or wooden spoon to mash up the eggplant as it cooks. It should not be a liquid but more like a cooked salad.
  • When the lamb has cooked through completely, and there is still some liquid remaining in the tajine, remove from the heat and add the eggplant to the top of the meat.
  • Serve hot. This is usually eaten communally with plenty of bread to scoop up the meat and eggplant - don't forget an extra dip in the sauce before eating!

Moroccan Lamb and Eggplant Tajine

Come see what my other #SundaySupper contributors are bring to the table today. Susan of The Girl in the Little Red Kitchen is this week’s host (love her blog!) and you’re going to find a ton of great recipes using slow cookers, smokers and other slow cooking techniques.  on’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

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الدار البيضاء Fish Tajine for #SundaySupper

This week’s Sunday Supper theme is awesome.  I’m so excited!  Everyone is sharing a movie inspired recipe. Even though I loathe it, I wonder if you can guess which movie I’ve chosen?

Want to know a little insider secret? There’s no such place as Rick’s Cafe – never was.  Flocks of tourists visit Casablanca every year to find it, and they do find a Rick’s Cafe but it’s just a tourist trap. It’s interesting to watch this movie, knowing a bit of history surrounding the area during that time.  Casablanca was certainly an international city though it’s safe to say English wasn’t the language d’jour. The first time I went to Casablanca it wasn’t at all what I expected.  It looks like every other large city in the developing world. While I am sure there are some very nice parts of town, the places I’ve been have not been anywhere I would want to live long term.

Because Casablanca is a port city, fish and seafood is fresh and plentiful. It’s very easy to buy fish for only a dollar or two, that I can only dream about here in the middle of the US.  Up and down the Moroccan coast there are variations of tajines, stuffed fish, and other seafood dishes specific to that region and sometimes even a specific city.  This fish tajine can be found in Casablanca.  It’s easy to make and even if you think you don’t like fish, well you may just change your mind after trying this!

Casablanca Fish Tajine


  • one large handful of Italian parsley
  • 1 tsp kosher salt or sea salt
  • 2 minced garlic cloves
  • 2 tsp cumin
  • 1 tsp hot paprika
  • juice of 1 lemon
  • 1 lb thick, white fish such as cod, haddock, or halibut
  • 6 whole carrots peeled, and halved
  • 1 large tomato
  • 1 green pepper


Preparing the Marinade

1. If you have a mortar and pestle add the parsley, minced garlic, and sea salt to the mortar and break it down using the pestle. If you don’t have this, simply add the ingredients to a bowl and use the back of a spoon to break them down.  When you have broken down the parsley and garlic, add the cumin, hot paprika, and lemon juice. Stream in a little bit of water so that there is an easy to pour marinade.

2. Clean your fish fillets, removing all of the skin from the fish.  This may be difficult however you will not want the skin in the tajine.

3. Coat the fish with the marinade and place on a plate or in a large bowl.  Place in the refrigerator for 30 minutes – 2 hours.  The longer you allow it to sit the more flavorful the fish will be.

Fish for Casablanca Tajine

4. While you are waiting for the fish, begin to prepare the vegetables.  Peel and cut the carrots into halves.  Wash the tomato and slice horizontally into several thin slices, discard the top and stem.  Wash and cut the top off of a green pepper. Scoop out the seed and cut horizontally into thin slices.

5. Once the fish has marinated begin to prepare the tajine.  I used an unglazed clay tajine.  If you don’t have a tajine you can use a heavy bottomed pot with a lid. Start by layering the carrots in the bottom of the vessel. Next add the fish, then the tomatoes, and finally the green peppers.  Pour the rest of the marinade from the bowl on top of the tajine. Finally, add 1/4 cup of water around the outer edges.

6. Turn the heat to low and cover the tajine.  Leave untouched for 20-30 minutes. After this time, quickly uncover and check the water level.  If it is low add a little more to the outer edges.  If not, re-cover and leave alone for another 20 minutes. The tajine is done when the fish is flaking, the liquid has reduced to a thick sauce and the vegetables are soft to the touch.

Casablanca Fish Tajine Cooked

Serve the tajine with crusty bread and several Moroccan salads such as zaalook, green pepper and preserved lemon salad, and Arabic salad.

I hope you enjoy this taste of Casablanca.

I’ll leave you with a few of my favorite quotes from the movie.

Casablanca Quote Collage

Be sure to check out the other Sunday Supper contributors too to see their movie inspired recipes! Join us , at 7 p.m., EDT, join us for a Twitter chat about food and movies. Use the hashtag #SundaySupper. See our href=””>#SundaySupper Pinterest board for amazing photos and recipe inspiration.

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

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Moroccan Preserved Lemons for #SundaySupper

Moroccan Preserved Lemons

I can’t believe I’ve never shared a how-to post for preserved lemons.  These are THE ingredient that makes Moroccan cuisine what it is.  A Moroccan pantry simply cannot exist without a jar of preserved lemons. Most often they are used in tajines though you will also find them in salads and fish dishes. The reason I’ve never shared a recipe is pretty simple.  I’ve never had to make the lemons.  We usually get a giant jar from my mother-in-law when we’re returning from Morocco and they last me until our next trip.  I know that not everyone is this fortunate so today I’m sharing a very easy way to make preserved lemons.  The hardest part might be the few weeks you have to wait to use them!

preserved lemon ingredients

Really those are all of the ingredients.  Lemons, salt, and a tight sealing glass container.  I recommend using organic lemons and sea salt but you can really use any lemon and any salt – even table salt.  You will want to really scrub the lemons well and dry them off.  Be sure to also clean out the glass jar with hot, soapy water and dry completely before adding the lemons and salt.

Segmented Lemon

After you’ve gathered your ingredients begin by cutting a lemon.  You will want to cut through the skin but DO NOT cut all the way through.  Cut in half the other way, again taking care not to cut through the lemon.  You can leave it in 1/4 slices or you can cut diagonally to create 8 segments.  I can not stress enough that the lemon should remain whole, just cut down to one side.  Squeeze some of the juice into the jar and fill the lemon with as much salt as possible.

Lemons in Jar

Place the lemon into the jar and add more salt if it falls out.  Continue this process until the jar is packed tight with lemons.  You can cut and segment a few lemons if you need to to make a tight seal.  Close the container and place in a cool, dark location.  After a few days check the lemons and add another if the others have begun to break down.  Avoid opening the container too much.  It is very important to limit air exposure of the lemons.  Even after they are ready to use, keep the container closed as much as possible. When you’re ready to use the lemons remove a piece from the jar.  You can remove the membrane and rinse off the rind to reduce the salt, however in most recipes you don’t need to.  Most often I toss in 1/8 or 1/4 of a lemon straight out of the jar.  As the lemons break down they will create a liquid, almost like a syrup.  This is great to use in marinades or for added punch in a salad dressing.

Aged Preserved Lemon

Once the lemons have been in the jar for 3-4 weeks they should look like this picture.  The rinds will be sot and pliable, the color tinged brown.  If you taste the liquid or the lemon that has been produced you will see it’s a mix of sweet and salty.  Lemons will keep for many months, again in a cool dark place, so only make as many as you think you’ll use in that time!

The rest of the #SundaySupper team is cooking up a citrus feast this week!  The snow is melting here and it’s got me yearning for more bright flavors.  Be sure to stop by and visit some of my fellow contributors for more recipes and inspiration.

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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