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      "body": "I love this tagine, it’s so fragrant, lemony, vibrant, healthy and super easy to prepare. Get your veggies and your fish, take 3 minutes to make chermoula and let it do the job for you.\n\nReally, chermoula works like a flavour bomb! It is a type of paste or marinade that is very common in North Africa and goes very well with fish, meat, poultry and vegetables. Pretty much with everything savoury.\n\nToday I am sharing a slightly ‘jazzed up’ version of the classic Moroccan fish tagine.\n\nTraditionally, this recipe is prepared with a whole fish stuffed with chermoula, on a bed of sliced potatoes, carrots and tomatoes and topped with sliced bell peppers.\n\nHere’s why I changed it.\n\nI prefer to use fillets, grated carrots and potatoes rather than a whole fish and sliced vegetables to accelerate the cooking time but also to enable the preparation of this tagine for small portions (as opposed to a whole fish). I don’t know about you, but I cook more often for two or four people than for eight. Plus, with fillets you don’t have to deal with bones and, who likes bones?\n\nI chopped the bell peppers simply because I find it so pretty and vibrant, it makes me just want to look at the dish and eat it. The truth is after flipping through my old pictures of the Park Güell in Barcelona I realised that I had to make one of my dishes on the blog look like it. Or at least, try to, so thank you for the inspiration Gaudí!   INGREDIENTS\n1 cup chermoula\n\n4 cod fillets (200g each) or any type of meaty and flaky white fish fillets\n\n4 medium sized carrots (200g), peeled and grated\n\n2 large potatoes (400g), peeled, grated and drained to remove excess moisture\n\n3 bell peppers, seeded and chopped (any colour)\n\n1 large preserved lemon\n\n200g cherry tomatoes\n\nMETHOD\n• Preheat oven to 200 C (400 F)\n\n• Prepare one cup of chermoula.\n\n• Cover the fish fillets with 1/2 cup of chermoula and place in the fridge to marinate. \n\n• Heat a large deep skillet over medium heat and add the carrots, potatoes and the remaining chermoula. Stir and cover with a lid. Leave to cook for 25 to 30 min, until the potatoes and the carrots are soft and cooked. Stir occasionally.\n\n• Meanwhile, remove the flesh from the preserved lemon, and finely chop it.\n\n• Divide the potatoes and carrot mixture into 4 equal parts and place each portion on a baking sheet. Each portion will make a small nest for the fish fillets.\n\n• Place one marinated fish fillet on top of each potato and carrot nest. Top the fish with chopped bell peppers and preserved lemon and decorate with cherry tomatoes.\n\n• Drizzle some extra olive oil (optional) and cover the baking sheet with foil. Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets. \n\n• Serve warm with bread or brown rice.\n\nNotes\n• You can use any type of bell pepper but I recommend using at least one red bell pepper. Red peppers will bring sweetness and balance the taste of this this tangy and lemony dish.\n![image-asset (6).jpeg](https://cdn.steemitimages.com/DQmUC2NCDf8CQBmV7iZS9kFJqiEy9UXPcyqESyouVkru3TU/image-asset%20(6).jpeg)\n\n![image-asset (5).jpeg](https://cdn.steemitimages.com/DQmSCRY6QH74FK89f89M3PG6HgnnxfsGXZs7uDgsyUWUb4c/image-asset%20(5).jpeg)\n\n![image-asset (4).jpeg](https://cdn.steemitimages.com/DQmRU1rYcPSV61CDZdAAm8ZUcdGxJELLmWKzx5StnTkrWbu/image-asset%20(4).jpeg)\n\n![image-asset (3).jpeg](https://cdn.steemitimages.com/DQmWHca9SFQMN7BmbbfDkHM1qWESLfvoxsvdXDfzx5VkuNk/image-asset%20(3).jpeg)\n\n![image-asset (2).jpeg](https://cdn.steemitimages.com/DQmPvGjw8GEmQXzGpeyWqzc1mG2u3uhzC78zPabFTWo8kbE/image-asset%20(2).jpeg)\n\n![image-asset (1).jpeg](https://cdn.steemitimages.com/DQmSf1uFTiKfShqMhaXx5ASHNZJyGxzLx4UtQ7yfaPvWLgf/image-asset%20(1).jpeg)",
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      "author": "foodymm",
      "body": "@@ -1,16 +1,373 @@\n+!%5BShakshuka+-+Meatballs+and+eggs+tagine (2).jpeg%5D(https://cdn.steemitimages.com/DQmPxywV8nzZXKjwXHULXmKUvS2WSnTmRh1ZqSceVSiXM13/Shakshuka+-+Meatballs+and+eggs+tagine%2520(2).jpeg)%0A%0A!%5BShakshuka+-+Meatballs+and+eggs+tagine (1).jpeg%5D(https://cdn.steemitimages.com/DQmeZn7QYCjvwfrJnBREZ24oikweuY6HTxGu9NgPhgfw6p1/Shakshuka+-+Meatballs+and+eggs+tagine%2520(1).jpeg)%0A\n Shakshuka is a v\n",
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      "body": "Shakshuka is a very common Middle Eastern dish and originally from a country that has had a persistent passion for eggs and tomatoes: Tunisia! \n\nThe Moroccan version of the shakshuka includes kefta meatballs and in Morocco we don’t call it shakshuka but simply \"kefta and egg tagine\", but isn’t shakshuka just too cute?\n\nOne of the reasons I love this recipe is because it is so convenient to prepare and is yet full of flavours. My favourite thing about it is the poached eggs. I am always amazed by how creamy and smooth they come out, I am pretty sure the fragrant tomato sauce has something to do it.   \n\nGet some bread, dip it in the sauce, get another piece of bread and this time, dip it in the sauce and the creamy egg yolk… Repeat and include the meatballs. So tasty and comforting!  INGREDIENTS\n \n![Shakshuka+-+Meatballs+and+eggs+tagine.jpeg](https://cdn.steemitimages.com/DQmShVRi35yWpG6DLnBi2kTAzhRHdou1sgoHboxVbrV2vra/Shakshuka+-+Meatballs+and+eggs+tagine.jpeg)\n\n450g kefta\n\n2 tablespoons olive oil\n\n2 garlic cloves, peeled and finely chopped \n\n1 can peeled tomatoes (400g/14oz.) or 5 ripe tomatoes, chopped\n\n1 tablespoon chopped fresh parsley\n\n1 teaspoon ground cumin \n\n1 teaspoon paprika\n\n½ teaspoon salt or more to taste\n\n¼ teaspoon ground black pepper  \n\npinch of cayenne pepper\n\n4 eggs\n\n1 teaspoon chopped fresh coriander for garnish\n\nMETHOD\n• Shape the kefta into small meatballs (2,5 cm diameter), cover and keep in the fridge.\n\n• In a large frying pan (or deep skillet) stir in the rest of the ingredients, except the eggs, over medium heat. Bring to the boil and cover with a lid under low heat. Let simmer until it becomes a thick and fragrant tomato sauce, about 25min.\n\n• Transfer the meatballs in the sauce and cover until they are almost cooked, about 7 to 9 min.\n\n• Make some room for the eggs and gently break them into the sauce. Cover with a lid until the eggs are poached; egg white set and yolk still runny (4 to 5 minutes).\n\n• Garnish with fresh chopped coriander and serve immediately with bread.\n\nNotes\n• To save time and wash fewer dishes, chop the tomatoes directly inside the can using scissors.t.\n\n• Feel free to add any other type of vegetables in the beginning of the recipe and don't hesitate to make it more spicy! My favourite additions are chopped aubergine and harissa.",
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      "body": "This is one of my favourite sweet and savoury Moroccan dish because I find that the various flavours of this tagine beautifully balance each other. The sweet and caramelised prunes work perfectly with the deep and richly spiced meat and onion sauce.\n\nYou will find a lot of different recipes of this tagine online. The one I am sharing with you today is a very authentic version but also the the way I like it. I tend to use more onions because I like to have a thick sauce. And you know, more sauce always means more pleasure and yumminess. Also, some of the recipes don’t advise to cook the prunes separately; there is nothing wrong with it. The reason why I think it’s better to cook them separately is because this allows to caramelise the prunes properly and also prevents the whole dish from turning brown/black-ish.\n\nEveryone should try this all time classic at least once throughout their life! It is divinely tasty and it will make your taste buds travel somewhere warm and colourful!              INGREDIENTS\n\n\n2 tablespoons olive oil\n\n1.2kg lamb shanks trimmed of excess fat (about 4 small or 3 large shanks) - check notes for other types of meat \n\n4 large onions (about 800g), chopped\n\n1 tablespoon finely chopped garlic (about 4 cloves)\n\n1 teaspoon ground turmeric\n\n1 teaspoon ground ginger\n\n1 teaspoon salt or more to taste\n\n¼ teaspoon ground black pepper\n\n¼  teaspoon saffron\n\n1 large coriander bouquet, tied\n\nToasted sesame seeds or chopped roasted almonds for garnish\n\nCaramelised prunes\n300g soft dried prunes\n\n3 tablespoons honey\n\n1 teaspoon ground cinnamon\n\nMETHOD\n• In a large casserole, heat the olive oil to medium-high heat and brown the lamb shanks on each side. Make sure the pan is very hot before placing the meat in the pan, you should hear a sizzle when the meat touches the pan, if you don't, it means the pan is not warm enough. The meat will be naturally released once browned, don’t be tempted to flip it earlier. If you try to flip too early, you will notice that the meat sticks to the pan and you might damage it .\n\n• Remove the browned lamb shanks from the pan and set aside. In the same casserole, place the onions and lower the heat to medium. Cover with a lid and leave the onions until they are soft and translucent, about 10 to 15 minutes. This will allow sweating the onions.\n\n• Once you’ve sweated the onions, place the lamb shanks, the garlic, spices, salt and pepper in the casserole. Pour a cup and half of water (320 ml) in the casserole and place the coriander bouquet on top of the meat. Bring to the boil and cover with a lid over medium-low heat. Leave to simmer gently for 2 hours or until the meat is soft and separates easily from the bone.\n\n• Halfway through cooking, after about 1 hour, reserve ½ cup of liquid from the casserole and set aside. At this stage, if it looks like there is almost no liquid left in the tagine, add a few tablespoons (or 1/4 a cup) of water in the casserole to avoid the tagine from drying out and sticking to the pan. \n\n• Meanwhile, prepare the caramelized prunes. Transfer the prunes in boiling water for 5 minutes to soften them and drain. Then, in a small deep skillet, transfer the liquids you reserved earlier (½ cup) along with the drained prunes, cinnamon and honey over medium-low heat. Leave to simmer for 5 minutes until the sauce starts to thicken. Set aside until ready to serve. \n\n• To serve, place the lamb shank and the onion sauce in a plate, arrange the prunes and the syrup (from the prunes) on top. Garnish with toasted sesame seeds or chopped roasted almonds. Enjoy with a side of couscous or crusty bread. \n![image-asset.png](https://cdn.steemitimages.com/DQmcrx5vSGxvAvrduaiqEXmMNQfhH6imrnP9jTDiY2Etjo5/image-asset.png)",
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      "body": "Enjoy this beautifully lemony and fragrant tagine. Celebrate the beginning of the sardine season the Moroccan way.                INGREDIENTS\n\n![image-asset.jpeg](https://cdn.steemitimages.com/DQmaAGJdfLL7PvhotaYiy6YFRpKv4Skj9tJfQd1HM7E757i/image-asset.jpeg)\n\n1kg fresh sardines, deboned and cleaned (heads removed)\n\n1 cup chermoula\n\n3 tablespoons preserved lemon flesh\n\n3 large potatoes, thinly sliced \n\n3 bell peppers (any colour), seeded and sliced into rings\n\n3 large tomatoes sliced\n\n1 large zucchini, sliced  \n\nLemon slices (or chopped preserved lemon) for garnish \n\nChopped coriander for garnish\n\nMETHOD\n• Finely chop the preserved lemon flesh and mix with the chermoula.\n\n• Using your hands, cover the sardines and the inside of the sardines with half of the chermoula. Set the rest of the chermoula aside. Place the fish in the fridge until ready to cook the tagine, the longer the sardines will marinate, the better. \n\n• When you are ready to cook the tagine, preheat the oven to 200 C (390 F).\n\n• Criss-cross the potatoes, bell peppers, zucchini and tomatoes slices across a large ovenproof dish. Mix the rest of the chermoula with 2 tablespoons of water and spread across the vegetables making sure all the vegetables are covered with chermoula (add a couple of tablespoons of water to make your chermoula runnier if necessary). \n\n• Arrange the refrigerated sardines on top of the vegetables and top with lemon slices. \n\n• Cover the dish with foil and place in the warm oven for 30 to 35 minutes or until the potatoes are soft and the sardines are cooked.\n\n• Serve hot with crusty bread or warm couscous. Garnish with chopped coriander.\n\n• To save time, ask your fishmonger to clean your fish.\n\n • Make sure the potatoe slices are not too thick, if they are too thick they will take longer to cook and the fish will dry out by the time they are cooked. I recommend using a mandolin to obtain thin slices.",
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      "body": "Enjoy this beautifully lemony and fragrant tagine. Celebrate the beginning of the sardine season the Moroccan way.                INGREDIENTS\n\n![image-asset.jpeg](https://cdn.steemitimages.com/DQmaAGJdfLL7PvhotaYiy6YFRpKv4Skj9tJfQd1HM7E757i/image-asset.jpeg)\n\n1kg fresh sardines, deboned and cleaned (heads removed)\n\n1 cup chermoula\n\n3 tablespoons preserved lemon flesh\n\n3 large potatoes, thinly sliced \n\n3 bell peppers (any colour), seeded and sliced into rings\n\n3 large tomatoes sliced\n\n1 large zucchini, sliced  \n\nLemon slices (or chopped preserved lemon) for garnish \n\nChopped coriander for garnish\n\nMETHOD\n• Finely chop the preserved lemon flesh and mix with the chermoula.\n\n• Using your hands, cover the sardines and the inside of the sardines with half of the chermoula. Set the rest of the chermoula aside. Place the fish in the fridge until ready to cook the tagine, the longer the sardines will marinate, the better. \n\n• When you are ready to cook the tagine, preheat the oven to 200 C (390 F).\n\n• Criss-cross the potatoes, bell peppers, zucchini and tomatoes slices across a large ovenproof dish. Mix the rest of the chermoula with 2 tablespoons of water and spread across the vegetables making sure all the vegetables are covered with chermoula (add a couple of tablespoons of water to make your chermoula runnier if necessary). \n\n• Arrange the refrigerated sardines on top of the vegetables and top with lemon slices. \n\n• Cover the dish with foil and place in the warm oven for 30 to 35 minutes or until the potatoes are soft and the sardines are cooked.\n\n• Serve hot with crusty bread or warm couscous. Garnish with chopped coriander.\n\n• To save time, ask your fishmonger to clean your fish.\n\n • Make sure the potatoe slices are not too thick, if they are too thick they will take longer to cook and the fish will dry out by the time they are cooked. I recommend using a mandolin to obtain thin slices.",
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      "author": "steem.history",
      "body": "Hello welcome to Steemit world! \n I'm @steem.history, who is steem witness. \n This is a recommended post for you.[Newcomers Guide](https://steemitdev.com/guide/@steemitblog/steemit-a-guide-for-newcomers) and [The Complete Steemit Etiquette Guide (Revision 2.0)](https://steemit.com/steem/@steem.history/the-complete-steemit-etiquette-guide-revision-20-homage-1598425779) and, recommended community [Newcomers Community](https://steemit.com/trending/hive-172186) \n I wish you luck to your steemit activities.<center> \n \n \n https://cdn.steemitimages.com/DQmXHwdcNs5VPcBft1iSosPdHLpBNBfjuG84g3ffWhMw5JQ/image.png \n <sub>(The bots avatar has been created using https://robohash.org/)</sub> \n @steem.history \n \n ### My witness activity \n - [My aspiration for STEEM witness](https://steemit.com/hive-185836/@steem.history/my-aspiration-for-steem-witness-1601280729) \n - Provides information on Steem.  \n [Reference](https://steemit.com/trending/hive-130095) \n - Supporting the Steem project. \n [SPUD4STEEM project](https://steemit.com/trending/spud4steem) \n - Supporting the community. \n ### My featured posts \n - [The Complete Steemit Etiquette Guide (Revision 2.0) -Homage](https://steemit.com/steem/@steem.history/the-complete-steemit-etiquette-guide-revision-20-homage-1598425779) \n \n [![image.png](https://cdn.steemitimages.com/DQmd7of2TpLGqvckkrReWahnkxMWH6eMg5upXesfsujDCnW/image.png)](https://steemlogin.com/sign/account-witness-vote?witness=steem.history&amp;approve=1) \n <sub>please click it!</sub> \n \n ![image.png](https://cdn.steemitimages.com/DQmWDnFh7Kcgj2gdPc5RgG9Cezc4Bapq8sQQJvrkxR8rx5z/image.png) \n <sub>(Go to https://steemit.com/~witnesses and type fbslo at the bottom of the page)</sub> \n \n </center>",
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      "body": "Morocco’s favourite way to make the most out of aubergines is without a doubt zaalouk! In the recipe, we are making a delicious dip based on my classic Zaalouk recipe. Easy and comforting, it’s definitely a crowd pleaser.                           INGREDIENTS\n2 large aubergines (600g) \n\n4 medium tomatoes (320g), seeded and chopped\n\n3 tablespoons olive oil\n\n3 garlic cloves, minced or pressed \n\n2 teaspoons paprika \n\n2 teaspoons ground cumin\n\n1 teaspoon salt \n\n¼ teaspoon caster sugar \n\nCoriander oil\n45ml olive oil \n\n25g coriander\n\n1 ½ teaspoon white wine vinegar\n\nSalt to taste \n\nPinch caster sugar \n\nGarnish\n70g crumbled feta \n\n¼ medium red onion, sliced into half moons\n\nOlive oil, to drizzle \n\nMETHOD\n• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes. \n\n• Heat the olive oil in a large pan and add the aubergines, tomatoes, garlic, paprika, cumin, salt and sugar. Cover over medium-low heat until the vegetables are soft, about 25 to 35 minutes. Stir occasionally to make sure the vegetables don’t stick to the pan. \n\n• Uncover, mash the vegetables and leave over medium heat until all liquids evaporate. Keep the zaalouk in the fridge for up to 4 days and serve at room temperature.\n\n• To make the coriander oil, combine coriander, olive oil, vinegar, salt and sugar in a food processor and process until very finely minced. Taste and adjust the seasoning with salt and sugar if necessary. \n\n• To serve, spread the zaalouk in a shallow plate, garnish with the feta, coriander oil, sliced onions and a generous drizzle of olive oil.               INGREDIENTS\n2 large aubergines (600g) \n\n4 medium tomatoes (320g), seeded and chopped\n\n3 tablespoons olive oil\n\n3 garlic cloves, minced or pressed \n\n2 teaspoons paprika \n\n2 teaspoons ground cumin\n\n1 teaspoon salt \n\n¼ teaspoon caster sugar \n\nCoriander oil\n45ml olive oil \n\n25g coriander\n\n1 ½ teaspoon white wine vinegar\n\nSalt to taste \n\nPinch caster sugar \n\nGarnish\n70g crumbled feta \n\n¼ medium red onion, sliced into half moons\n\nOlive oil, to drizzle \n\nMETHOD\n• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes. \n\n• Heat the olive oil in a large pan and add the aubergines, tomatoes, garlic, paprika, cumin, salt and sugar. Cover over medium-low heat until the vegetables are soft, about 25 to 35 minutes. Stir occasionally to make sure the vegetables don’t stick to the pan. \n\n• Uncover, mash the vegetables and leave over medium heat until all liquids evaporate. Keep the zaalouk in the fridge for up to 4 days and serve at room temperature.\n\n• To make the coriander oil, combine coriander, olive oil, vinegar, salt and sugar in a food processor and process until very finely minced. Taste and adjust the seasoning with salt and sugar if necessary. \n\n• To serve, spread the zaalouk in a shallow plate, garnish with the feta, coriander oil, sliced onions and a generous drizzle of olive oil. \n![zaalouk+dip.jpg](https://cdn.steemitimages.com/DQmcRAdiCZw8kF8jtRGYxZJ2UPdjV79z6k1bx5kCftdpNU8/zaalouk+dip.jpg)",
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      "permlink": "zaalouk-dip",
      "title": "ZAALOUK DIP"
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