Moroccan style vegetable tagine_P1010360

A late lunch today

 

I made this Moroccan style vegetable tagine today. I call it Moroccan style because I don't really know whether or not this is authentic Moroccan. (Link to recipe below).

 

The most authentic ingredient in my dish would have to be the imported Harissa paste, the stuff in the yellow tubes, Le phare du Cap Bon. www.chilliworld.com/harissa-le-phare-du-cap-bon-70g

 

Note:

Harissa Spice Blend (as per recipe) is not the same as Harissa Paste from the tubes. The spice blend may be a bit milder but, if making a Moroccan dish one might as well use real Harissa to give the dish the fire it deserves :)

 

Harissa paste is hot, very H-H-Hot! I only once added one tablespoon of paste. Now, and until I am more or less familiar with the recipe, I usually follow the recipe quite strictly.

 

Anybody who is unfamiliar with Harissa from the yellow tubes may start with a teaspoon even if it requires one tablespoon. Then, taste the dish, and gradually add more until you feel the fire on your tongue! At this stage, it may be too late and too much. Don't forget, you don't have to eat just a tasting spoon full, you have to eat a whole plate of fiery food! :D

 

That's why I garnished the dish with a few sultanas, to take the heat off the food - a bit. I think that may be the reason for adding apricots, to deflect from the heat.

 

Overall, I liked the taste of this casserole which I served with pearl couscous. A serve of this size is quite filling!

 

Here is the recipe again:

www.themediterraneandish.com/moroccan-vegetable-tagine-re...

 

And, I just realized that I am in the picture too :)

 

Done