Moroccan style dinner recipe. Moroccan beef tagine with tfaya is one of the best dishes that i have ever eaten.

Tagine is also a name of cooking vessel and there are many beautiful colors and styles of it. However, If you don’t have this dish, you can prepare this Moroccan beef tagine with tfaya in a deep skillet as well. You can also use chicken instead of beef If you like. Be sure to skip step of cooking meat in a pressure cooker If you are using chicken.

How To Make Tagine

Firstly, cook beef in a pressure cooker with oil for about 40 minutes. After that, transfer it to a bowl. Peeled and sliced onions, spread over tagine pot, enough just to cover the bottom. Cover and let cook for about 2 minutes, then pour a bit of water. Let cook for another few minutes, then pour olive oil and oil after 2 minutes. Add salt, mix and cook on medium heat for about 10 minutes then pour water. Spices divide into two, except salt, that was already used on tagine. One part sprinkle on the meat and the rest on tagine. Pour olive oil on beef then stir. Using knife or fork poke holes in meat, so it will tenderize it and reduce cooking time. Transfer meat to a bowl of tagine, cover and cook for about 5 minutes. After that, pour 1/3 cup of water. Sprinkle meat with mix of spices. Let cook, checking from time to time. When tagine gets dry pour another 1/4 cup of water and cook from 40 to 50 minutes on medium heat. Set aside until needed.

How To Make Tfaya

To make tfaya, transfer rest of onions to a pot. Pour olive oil and oil, then pour 1/2 cup of water. Cover and cook for about 7 minutes, then add spices. Stir and cook mixing from time to time. Pour another 1/2 cup of water when it gets dry. Let cook for 15 minutes, then pour 1 tsp sauce from tagine. Stir occasionally, until the onions are very soft and golden. After 30- 35 minutes, add cinnamon and cover for another 10 minutes. Pour 1/2 cup of water then stir. Cover and keep checking from time to time. Fold in raisins and continue stirring, after that add sugar. Keep mixing gently until water evaporate. Remove from heat. In a sauce pan, cook almonds in water for 7 minutes on high heat. Remove from heat, transfer to small bowl. Gently squeeze the almonds between two fingers so the skin will peel off. On medium heat, heat up oil on a pan. Fry almonds until golden brown. Heat up tagine, fold tfaya and almonds on the top of it.

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Moroccan Beef Tagine With Tfaya

Moroccan style dinner recipe.
Prep Time1 hr 20 mins
Total Time1 hr 20 mins
Course: Main Course
Cost: 7 €

Equipment

  • Tagine

Materials

Tagine

  • 500 g beef
  • 6 tbsp vegetable oil
  • 5 medium onions
  • 5 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp white pepper
  • 1 tsp curry
  • ½ tsp paprika
  • mix of spices onions, paprika and garlic optional
  • water
  • almonds

Tfaya

  • medium onions
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • ½ tsp black pepper
  • ½ tsp white pepper
  • ½ tsp salt
  • ½ tsp curry
  • ½ tsp paprica
  • 1 tsp sauce from tagine optional
  • 70 g raisins
  • ½ cup sugar
  • 1 tsp cinnamon

Instructions

Tagine

  • Beef place in a pressure cooker. Add water just to cover the meat. After that, pour oil and cook on high heat for 40 minutes. Remove from heat, then transfer meat to a bowl.
  • Peel and thinly slice the onions. Place tagine pot on medium heat. Spread enough onions (about 1/3) just to cover tagine, keep the rest for later.
  • Cover and let cook for a moment, then pour water. Let cook for another few minutes, then pour olive oil and oil after 2 minutes. Add salt, mix and cook on medium heat for about 10 minutes, then pour water.
  • Prepare all spices on the plate. Divide them, one part sprinkle on the meat and the rest on tagine except salt that was already added to tagine. Pour olive oil on beef then stir. Using knife or fork poke holes in meat, so it will tenderize it and reduce cooking time.
  • Transfer the meat to a bowl of tagine, cover and cook for about 5 minutes. After that, pour 1/3 cup of water. Sprinkle meat with mix of spices. Let cook, checking from time to time. When tagine gets dry add another 1/4 cup of water and cook from 40 to 50 minutes on medium heat. Set aside until needed.

Tfaya

  • Rest of onions transfer to a pot. Pour olive oil and oil, then pour 1/2 cup of water. Cover and cook for about 7 minutes, then add spices.
  • Stir and cook mixing from time to time. Pour another 1/2 cup of water when it gets dry. Let cook for 15 minutes, then pour 1 tsp sauce from tagine. Stir occasionally, until the onions are very soft and golden.
  • After 30- 35 minutes, add cinnamon and cover for another 10 minutes. Pour 1/2 cup of water then stir. Cover and keep checking from time to time. Fold in raisins and continue stirring, after that add sugar. Keep mixing gently until water evaporate. Remove from heat.
  • In a sauce pan, cook almonds in water for 7 minutes on high heat. Remove from heat, transfer to small bowl. Gently squeeze the almonds between two fingers so the skin will peel off. On medium heat, heat up oil on a pan. Fry almonds until golden brown.
  • Heat up tagine, fold tfaya and almonds on the top of it.

Video