Beef tajine from Algerian cuisine-DiePresse.com

North African cuisine has fallen behind a little in the face of Lauter Ottolenghi – at least in German -speaking countries. It’s a bit different in France, there the North African communities are large and their kitchen is widespread.

The Algerian-born food stylist Mehdiya Kerairia has packed the kitchen of her childhood in a book that is full of colorful dishes, from couscous to fries sandwich. The tajines in particular could do it. The recipes are kept relatively simple and well explained. (Beba)

Beef tajine

Ingredients for four people: 1 onion, 2 cloves of garlic, 1 tablespoon of butter, 2 tablespoons of olive oil, 500 g beef (upper or bottom or lower shell), 1 teaspoon of ground ginger, 1 ground turmeric, 100 g of baked tree, 100 g of dried apricots, 50 g sultanine, 1 star anise, 1 cinnamon bar, 1 tablespoon, 1 tablespoon, 1 TL orange blossom water, 3 tablespoons of sugar, 50 g peeled almond kernels, roasted, salt and black pepper from the mill

Preparation: peel the onion and the garlic, cut the onion into fine strips, chop the garlic. Dice the meat. Heat the butter and olive oil in a casserole. Sweat the onion and garlic, add the meat and fry brown on all sides for a few minutes. Add the ginger and the turmeric, season with 1 pinch of salt and pepper and pour in 1 glass of water (250 ml). Put on the lid and braise the meat on a low flame for 45 minutes until it is tender. If the sauce boils too much, add a little water. Mix back plums, apricots, sultanas, star anise, cinnamon stick, vanilla pod, honey, orange blossom water and sugar in another pot. Add a trowel of the Schmors fan and let the mixture thicken for 15 minutes over low heat. Prison the dried fruit and your sauce under the meat and cook for another 5 minutes over low heat. Arrange the meat and fruits in deep plates and pour some sauce over. Garnish with the roasted almonds.