On my recent trip to Morocco, we enjoyed the signature Morocco dish, Tagine cooked in a clay pot with a coned lid .Cooked with both meat and fish, the one that we opted is the vegetarian version.

The Riad that we stayed in the Medina had a wonderful cook and I tried to ask the lady to give me the recipe. We managed to communicate somewhat  through the ingredients she showed us and the process of making it.

I am recreating this recipe through my memory

Ingredients for Moroccon Spice

2 tbsp paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp chili powder
½ tsp cinnamon

1 sprig  fresh cilantro, chopped
6 cloves garlic, grated
1 lemon, juiced
4 tbsp pureed tomatoes and 2 tbsp tomato paste
2 tsp salt
¼ cup water
½ cup olive oil

2 fresh tomatoes, chopped
2 potatoes, cubed
1 cup canned chick peas
1 small cauliflower, chopped
1 zucchini, chopped into cubes
1 yellow squash, chopped into cubes
2 carrots, peeled and chopped

Take  a large glass  bowl, mix the  spices, lemon juice, garlic, tomato paste, and salt.  Add the water , stir in the olive oil and toss and coat the chopped vegetables and lemon in the bowl of spices. Cover and  Marinate for 3 to 4 hours in the refrigerator.

In a tagine or clay pot, preheat oven to 350 degrees. Coat the bottom of the tagine pot with  olive oil. Pour the marinated vegetables into the pot. Cover and slow-cook for 1 ½ to 2 hours, or until the vegetables are tender and juicy.

You can also cook this in a Dutch over. Serve with couscous  or savor it as I did with the vegetables alone

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