Okra Tagine with Tomatoes and Moroccan Spices
This okra tagine with tomatoes is a classic vegetarian Moroccan dish, loved for its creamy sauce with mild spices and the tender texture of okra. Perfect for exploring the rich flavors of North Africa, it pairs wonderfully with fresh bread or fine semolina. For authenticity, use ripe tomatoes and homemade preserved lemon—it makes all the difference. The secret to a great tagine lies in the quality of spices, especially cumin and cinnamon, which bring that comforting warmth so typical of Moroccan cuisine. Let the aromas guide you and enjoy the simplicity!
Ingredients
- Fresh okra500 g
- Fresh tomatoes4 medium
- Onion2 medium
- Garlic3 cloves
- Tomato paste2 tablespoons
- Olive oil3 tablespoons
- Ground cumin1 teaspoon
- Paprika1 teaspoon
- Ground turmeric1/2 teaspoon
- Ground cinnamon1/2 teaspoon
- Vegetable broth250 ml
- Preserved lemon1 (peel)
- Fresh parsleya few sprigs
- Salt and pepperto taste
Instructions
- 1
Wash the okra, trim the ends without piercing, and pat dry.
- 2
Heat the oil in a tagine or pot, sauté the sliced onions until translucent.
- 3
Add the minced garlic, spices (cumin, paprika, turmeric, cinnamon), and let sizzle for 1 minute.
- 4
Stir in the peeled and chopped tomatoes with the tomato paste, then the broth, and bring to a boil.
- 5
Add the okra and preserved lemon strips, cover, and simmer gently for 25-30 minutes until the sauce thickens and the okra is tender.
- 6
Sprinkle with chopped parsley, adjust seasoning, and serve hot with bread or couscous.
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