Potatoes & Green Olives Tagine at The Beach!

We have decided to go vegetarian for dinner tonight. Actually, it was not a choice, we had no meat and nobody would volunteer to go get some, so we opted for Potatoes and green olives tagine. Another simple, yet filling vegetarian tagine.

 Moroccan Potatoes & Olives Tagine INGREDIENTS:
– 2 lbs of red potatoes
– 3 small (or 2 medium) red onions
–  1 tomato
– 1/4 bunch of parsley
– 5 sprigs of cilantro
– 1/4 tsp of turmeric
– 1/4 tsp of ginger
– 1/4 tsp of black pepper
– 1/2 tsp of paprika
– 1 tsp of salt
– 15-20 green olives with some olive juice.
– 1/2 cup of water 

PREP:
Cut the potatoes in wedges, thinly slice onions, dice tomatoe, and chop the Gently mix all the ingredients, except for the water and the olives, in a mixing bowl then separate the onions from the rest of the ingredients. Place the onions first in the bottom of the tagine, pour the 1/2 cup of water from the edges, then build on top of it with the rest if the ingredients as shown in the photo.

Moroccan Potaotes & Olives Tagine Set the stove top on low heat between Lo and Med and let cook for 45 minutes and check if sauce is too low. If so, add 4 tbsp of water. Add the olive and let slip the olive juice from the edges and cook for 20 more minutes. 

Check the thickest potato wedge with a knife, for tenderness. If it runs through it effortlessly, your  tagine is done.

B’saha!

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3 Responses to “Potatoes & Green Olives Tagine at The Beach!”

  1. Renegade Says:

    Both of these sound great…. tomorrow is my day off so I am going to do the okra one.

  2. Issie Says:

    I made this last night, because we had vegetarian friends coming for a supper, but added 1/2 tsp of Cumin Seeds and 1/2 tsp of coriander, plus 2 cloves of Garlic crushed.
    It was lovely, the sauce was thick and taste, we used lots of bread to dip in.

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