Best 4 Berber Recipes

BERBER CARROTS

Steps:

• Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant.
• Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle.
• Heat the oil in the frying pan, add the carrots and sauté gently for about 10 minutes, turning occasionally, until lightly browned all over.
• Add the ground spices and cook, stirring for 1-2 minutes.
• Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.

BERBER BREAD

Steps:

• In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides. Remove from the container, and cut into 4 pieces.
• On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.

BERBER VEGETABLE TAGINE

Steps:

• NOTE: Don't use all the vegetables. Recipe will fill both tajines
• Clean and prepare all vegetables
• Onion - Finely chop
• Tomato - Dice with the skin
• Carrot - Peel and cut into quarters
• Turnip - Peel and cut into quarters
• Potato - Peel and cut into quarters
• Zucchini - Trim ends and cut into quarters
• Red bell pepper - trim ends, seed, and slice into medium strips
• Green beans - trip ends and cut into medium strips
• Prepare marinade - combine all the marinade ingredients EXCEPT THE OIL in bowl and mix well
• Place chopped onion and tomato in tagine
• Arrange vegetables in tagine, starting with vegetables that take the longest to cook (carrot, turnip, potato) leaving at the top the ones that take less time to cook (zucchini, cauliflower, red bell pepper, green beans and green peas).
• Pour the spice marinade over the vegetables
• Drizzle oil at the end
• Cover the tagine and cook on medium heat for 45 minutes. From time to time check on the vegetables to make sure that there is enough liquid in the tagine. Add water if necessary.
• Serve with bread

BERBER TAGINE OMELETTE

Steps:

• Preheat oven to 180ºC.
• Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes, add the spices and cook for a further 3 minutes, this releases the flavours.
• Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
• Remove from the heat and pour the beaten eggs over the sauce, cover with the tagine lid and place in the oven for about 10-15 minutes or until it lightly puffs and sets.
• To serve, season well and drizzle with a little olive oil.