Moroccan Tagine of Potatoes with Olives and Preserved Lemon
This potato tagine with olives and preserved lemon is a journey into the heart of Moroccan flavors, where the softness of potatoes meets the delicate acidity of lemon and the saltiness of olives. It's a generous vegetarian dish, perfect for a family meal or with friends. Wondering what are the essential spices in Moroccan cuisine? Cumin, paprika, turmeric, and ginger are must-haves, and here they elevate this simple yet characterful dish. Prepare it and let yourself be enchanted by the aromas that will fill your kitchen!
Ingredients
- medium potatoes6
- green olives, pitted150 g
- preserved lemon1
- onion1
- garlic2 cloves
- tomato paste2 tablespoons
- olive oil3 tablespoons
- ground cumin1 teaspoon
- sweet paprika1 teaspoon
- fresh coriander1 bunch
- salt and pepperto taste
Instructions
- 1
Peel the potatoes and cut them into thick slices. Cut the preserved lemon into small pieces.
- 2
In a casserole or tagine, heat the olive oil and sauté the chopped onion and crushed garlic until translucent.
- 3
Add the tomato paste, cumin, paprika, salt, and pepper. Mix well.
- 4
Place the potato slices, olives, and preserved lemon in the sauce. Add a glass of water (about 200 ml).
- 5
Cover and simmer over low heat for 30 minutes, stirring gently halfway through.
- 6
Sprinkle with fresh chopped coriander before serving, accompanied by Moroccan bread.
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