Algerian Vegetarian Zitoune Tajine
Here is a vegetarian tajine that captures all the sweetness and generosity of Algerian cuisine. The tender vegetables, olives, and the aroma of ras el hanout transport you straight to the family kitchens of Algiers. You might wonder which spices are the soul of this cuisine? Ras el hanout, cumin, and paprika are the pillars that give it that characteristic taste. And for a successful tajine, nothing beats slow cooking that lets the flavors meld together. This dish is an invitation to conviviality, to share around a warm table.
Ingredients
- Eggplants2 medium
- Zucchini2 medium
- Green bell peppers2
- Ripe tomatoes4
- Onions2
- Garlic3 cloves
- Pitted green olives100 g
- Olive oil4 tbsp
- Ras el hanout1 tsp
- Ground cumin1 tsp
- Paprika1 tsp
- Fresh cilantro1 bunch
- Salt1 tsp
- Black pepper1/2 tsp
- Preserved lemon (optional)1/2
Instructions
- 1
Wash and cut the eggplants, zucchini, and peppers into chunks. Chop the onions and garlic. Peel and crush the tomatoes.
- 2
In a large skillet or tajine, heat the olive oil and sauté the onions and garlic until translucent.
- 3
Add the spices (ras el hanout, cumin, paprika, salt, pepper) and stir for 1 minute to release the aromas.
- 4
Add the crushed tomatoes and simmer for 5 minutes. Then stir in the cut vegetables and olives. Mix well.
- 5
Cover and cook over low heat for 25-30 minutes, stirring occasionally, until the vegetables are tender.
- 6
Sprinkle with chopped fresh cilantro and, if desired, diced preserved lemon. Serve hot with bread or semolina.
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