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Best vegetable tagine recipe

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There are many things modern Israeli restaurant? Dagon gets right – like their fattoush, hummus and mezze – but their vegetable tagine with roasted aubergine, cauliflower, rice pilaf, harissa, roasted almonds and herb stock should be at the top of the list. chef Ari BokovzaInspired by its Tunisian and Israeli family heritage, Green Celebration Stew’s “Green Celebration Stew” is the perfect summer vegetarian dish.

“This stew is a common dish served all over the Middle East, but I’ve always come across it in Jerusalem,” he explains.

Keep reading for how to make the ultimate vegetable tagine, what to serve it with, and a few pro tips along the way.

Related: 22 Easy Stews From Around the World

What is a vegetable tagine?

A tagine (a North African stew) composed of vegetables and non-animal products.

What is a North African vegetable tagine?

Usually it is a tagine seasoned with native North African flavours/spices such as candied lemon, harissa, olives and cinnamon.

Related: How To Make Moroccan Chicken Tagine?

Which vegetables are best in a tagine?

Personally, I like vegetables that are balanced with different textures – some cooked, some raw.

What do you serve with vegetable tagine?

We serve ours with rice pilaf, but again, whatever you like.

Ingredients for Vegetable Tajine

  • 600 grams white onion, thinly sliced
  • 350 grams spring onion whites thinly sliced, greens thinly sliced, separated
  • 600 grams celery, thinly sliced
  • 140 grams garlic, thinly sliced
  • 80 grams long hot green peppers thinly sliced, with seeds
  • 140 grams dill, finely chopped
  • 100 grams coriander, finely chopped
  • 255 grams parsley, finely chopped
  • 2 pounds spinach (1 bag)
  • 2 cups of EVOO
  • 6 liters of vegetable stock
  • 2 dried limes
  • Fried cauliflower (bite florets, fried in 350 oil until golden brown, then salted and mixed with lemon juice)
  • Japanese aubergine confit (eggplant medallions, salted, covered with EVOO and placed in a 250 degree oven for 90 minutes or until cooked through)
  • harissa
  • Roasted almonds
  • pilaf rice

How do you make a vegetable tagine?

1. Sweat the garlic and chili in olive oil; a little color is ok.

2. Then add the onions and sweat until soft; a little color is ok.

3. Then add the celery and the sweat.

4. Then add the onion vegetables, herbs and spinach.

5. Sweat until everything has collapsed.

6. Add stock and simmer until smooth.

7. Ladle the stew into a bowl or tagine and garnish with cauliflower, aubergine, toasted almonds, harissa and rice pilaf.

Related: 21 Best Rice Dishes

How To Make Dagon’s Rice Pilaf

Ingredients:

  • 700 grams basmati rice, rinsed 3 times and covered with cold water for 1 hour
  • 800 grams of water
  • 5 grams of turmeric
  • 1 cinnamon stick
  • 6 pods cardamom, cracked
  • 400 grams finely chopped white onion
  • 25 grams of salt
  • 150 grams EVOO
  • 2 bay leaves

Tools:

  • Wooden spoon and rubber spatula
  • Parchment/tin foil

Travel directions:

  1. Set the oven to 350
  2. Heat the oil and fry the onion a little color is ok
  3. Add the herbs and bay leaf and cook for a few minutes.
  4. Drain the rice and add to the pan.
  5. Roast until fragrant (3 minutes)
  6. Make sure to scrape the bottom with the wooden spoon.
  7. Add the water and salt.
  8. Bring to a boil.
  9. Cover with parchment and then with aluminum foil.
  10. Bake in the oven for 20 minutes.
  11. Let it rest, covered, for 5 minutes.
  12. Fluff with a fork.
  13. Store in baine marie.

More summer-worthy vegetable recipes:

vegetable tagine

Through Dagon Chef Ari Bokovza

ingredients

  • 600 gram white onion, thinly sliced
  • 350 grams spring onion whites thinly sliced, greens thinly sliced, separated
  • 600 gram celery, thinly sliced
  • 140 gram garlic, thinly sliced
  • 80 gram long hot green peppers thinly sliced, we seeds
  • 140 gram dill, finely chopped
  • 100 gram coriander, finely chopped
  • 255 grams parsley, chopped
  • 2 pounds spinach (1 bag)
  • 2 cups EVOO
  • 6 qts vegetable stock
  • 2 dried limes
  • Fried cauliflower (bite florets, fried in 350 oil until golden brown, then salted and mixed with lemon juice)
  • ounces spring onion whites thinly sliced ​​Japanese eggplant confit (eggplant medallions, salted, covered with EVOO, and placed in a 250-degree oven for 90 minutes or until cooked through) and in a 250-degree oven for 90 minutes or until cooked through
  • harissa
  • Roasted almonds
  • pilaf rice
key tags

Travel directions

  1. Saute the garlic and chili in olive oil.

  2. A little color is okay.

  3. Then add the onions and sweat until soft, a little color is ok.

  4. Then add the celery and the sweat.

  5. Then the onion vegetables, herbs and spinach.

  6. Sweat until everything has collapsed.

  7. Add the stock and let it simmer until well combined.

  8. Ladle the stew into a bowl or tagine and garnish with cauliflower, aubergine, toasted almonds, harissa and rice pilaf.

Counter

Serves 1-2†

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