Date, Fig and Cinnamon Tagine

20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #12134

February 21, 2014



"From the cookbook; " World Food Cafe' and Vegetarian Bible""

Original is 5 servings

Nutritional

  • Serving Size: 1 (1138.1 g)
  • Calories 1137.7
  • Total Fat - 29.3 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 30.5 mg
  • Sodium - 278.9 mg
  • Total Carbohydrate - 197.3 g
  • Dietary Fiber - 24.8 g
  • Sugars - 63.7 g
  • Protein - 35.7 g
  • Calcium - 585.6 mg
  • Iron - 15.4 mg
  • Vitamin C - 149.3 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

Layer the vegetables, dates and figs, in the bottom of a saucepan or heavy pot,in the order listed-dot with butter.

Step 2

Combine the pepper, ginger, ground cinnamon, saffron, turmeric, honey and 8 ounces of the warm water -- pour over the vegetables. Add salt to taste, the broken cinnamon sticks and another 8 ounces of warm water.

Step 3

Cover the pot, bring to a boil - then reduce the heat to simmer and cook until the vegetable are very soft - 30 minutes to 1 hour.

Step 4

Meanwhile, saute the almonds in a little butter until golden and dry roast the sesame seeds in a small pan until golden.

Step 5

Serve the tagine garnished with the almonds and sesame seeds - good with crusty bread.

Tips


No special items needed.

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