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This has me interested with the dates. I am picking up some of the Ras El Hanout spice blend and going to give this a try. Any further specifics about this recipe? How critical is the preserved lemon and how much do you use?
So.... I cooked something like this following loosely Merkab's direction. I didn't get the preserved lemon but did use shallots, chicken stock, Ras el Hanout, and dates. Turns out I couldn't find the Tagine I thought my wife had and I was short on time so I cooked it in a pressure cooker. I used venison stew chunks and I can see why a longer cooking process will concentrate the flavors. Served it over cous cous and added cilantro and finely shaved lemon peel as finishing touches and my dinner party enjoyed it. Surely the leftovers will improve over time to intensify the flavor.Cool inspiration....Thanks! Dave
Quote from: KillerBeee on March 28, 2017, 11:24:26 AMSo.... I cooked something like this following loosely Merkab's direction. I didn't get the preserved lemon but did use shallots, chicken stock, Ras el Hanout, and dates. Turns out I couldn't find the Tagine I thought my wife had and I was short on time so I cooked it in a pressure cooker. I used venison stew chunks and I can see why a longer cooking process will concentrate the flavors. Served it over cous cous and added cilantro and finely shaved lemon peel as finishing touches and my dinner party enjoyed it. Surely the leftovers will improve over time to intensify the flavor.Cool inspiration....Thanks! DaveHey glad to hear it KillerBeee. So now that you did that you should take it a step further. Do as you did before, but add 4 cloves diced garlic as you sauté the shallots, when that is done, add a 1"piece of ginger grated, and 1 tbs honey, half apricots half dates and one cinnamon stick while the dish simmers. An hour into the simmer add 1/2 cup chickpeas. And instead of normal couscous add a pinch of saffron to your couscous. And garnish with both cilantro and flat leaf parsley.