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Home » Howto & Style » Tagine With Artichokes And Green Peas/ طاجين القوق والبازلاء الخضراء – CookingWithAlia – Episode 861

Tagine With Artichokes And Green Peas/ طاجين القوق والبازلاء الخضراء – CookingWithAlia – Episode 861

Let’s Prepare this amazing Tagine With Artichokes And Green Peas!

500 grams (1 pound) beef or lamb, preferably shoulder/chuk cut into large pieces
1 kg (2.2 pounds) fresh artichokes
200 grams (7 oz) fresh green peas
1 medium onion, finely chopped
3 garlic cloves, grated
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground turmeric
Salt and pepper, to taste
5 tablespoons olive oil
1 liter (4 cups) water
1/2 preserved lemon
2 tablespoons finely chopped cilantro and parsley

1- Fill a large bowl with water and two tablespoons of lemon juice.
2- Clean the artichokes: using a paring knife, first remove the leaves. Cut the hard edges at the bottom of the artichokes. Then cut off the center and using a spoon, scoop out the hairy center of the artichokes until you get a nice clean artichoke’s heart. Submerge the artichoke hearts in the bowl with water and lemon juice so they do not oxidize, until they are ready to be cooked.
Note: rub some lemon on your hands and fingertips before cleaning the artichokes so your fingers don’t become stained.
3- In a pressure cooker, over medium heat, place the pieces of beef. Add the onions, garlic cloves, ginger, coriander, turmeric, salt, pepper, and olive oil. Mix all the ingredients. Add 500 ml of water, close the pressure cooker, and cook for 30 minutes or until the meat is half cooked. Check on the meat from time to time and add more water if necessary.
4- Drain the artichokes from the lemony water and wash them.
5- Open the pressure cooker, add the artichoke hearts, green peas, chopped parsley and cilantro, and preserved lemon. Add water if necessary, just enough to half cover the ingredients. Cover the pressure cooker and continue cooking on medium heat for about 30 minutes.
6- To serve, place the meat first (either in a plate or a tagine), top it with the artichoke heart and green peas, then pour all the sauce around. Top with more finely chopped parsley and cilantro. Serve immediately with crusty bread!

Note: when cooking, never open the pressure cooker until you turn off the heat and release the pressure. Otherwise, it can explode!

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Fennel Soup / حساء البسباس – CookingWithAlia – Episode 869

Fennel Soup / حساء البسباس RECIPE: INGREDIENTS: 1 fennel, sliced 5 celery stalks, chopped 1 leek, sliced 1 medium potato, peeled and diced A pinch of saffron threads 250 ml (1 cup) milk 1 tablespoon butter Salt and pepper, to taste 1L (4 cups) water For decoration Chopped walnuts Pennyroyal min DIRECTIONS: 1- In a large pot over medium heat, melt the butter. Add the fennel and the leeks, and sauté for 1 minute. 2- Add the potato slices and cook for 5 minutes. Then add the celery stalks and cook for another 3 minutes. 3- Season with salt, pepper, and saffron. 4- Add water, cover the pot and simmer for 20 minutes or until the potato pieces become soft. 5- Transfer the soup to a blender and blend. Add the milk and blend again until the soup has a smooth and creamy texture. 6- Return the soup in the pot, and reheat before serving. Add more milk for a more liquid texture. Serve hot and top with walnuts and pennyroyal mint.

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