Tu BiShvat Tagine

Photo by Serena Epstein https://www.flickr.com/photos/serenae/

Tagine Clay Pot. Photo by Serena Epstein.

In Morocco, the Jewish community would celebrate Tu BiShvat by gathering for a collective feast. Tu BiShvat is the New Year of the trees as described in the Mishna. The wealthiest family would serve a delectable slow cooked meat and dried fruit dish called a tagine. It was named after the special clay pot used to prepare the stew. Traditionally it was prepared with chicken or lamb, dried fruits, and nuts. When the feast ended, every person went home with their hat filled with a gift of various fruits.
You may celebrate with your friends and family with a taste of North African hospitality this Tu Bishvat. On February 10th, when winter is in full force in Philadelphia, serve an exotic fruity chicken tagine. Send your guests home with a care package of fresh or dried fruits, just like the parnassim of Casablanca, Tangiers, and Tetouan.

Photo by Scottish Association of Geography Teachers https://www.flickr.com/photos/sagtmorocco/

Chicken Tagine. Photo by Scottish Association of Geography Teachers.

Chicken Tagine with Honey and Dried Fruits
Adapted from Cuisine Marocaine

Ingredients:

  • 6 chicken drumsticks
  • 2 onions, chopped
  • 4 cloves of garlic, minced
  • 1 cup dried dates
  • 1 cup raw almonds
  • 1 cup vegetable broth
  • 4 tbsp. honey
  • 1 tbsp. olive oil
  • 2 tbsp. chopped cilantro
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • Pinch of saffron threads
  • Salt and black pepper to taste

Directions:

  1. Heat the olive oil in a heavy pot.
  2. Add the chicken and onions.
  3. Season with the ginger, cinnamon, saffron, salt, and pepper.
  4. Mix in the honey.
  5. Toast the almonds in a hot non-stick frying pan.
  6. Place the almonds in the pot.
  7. Add the dates, garlic, cilantro, and broth.
  8. Bring to a boil, cover the pot tightly with a lid, and lower the flame to a simmer.
  9. Cook for 30 minutes.
  10. Serve with fluffy steamed couscous.

Enjoy!

Passover: Haroset Leftover Heaven

— by Ronit Treatman

Haroset, the fruit and nut paste symbolizing mortar, has a cameo role in the Passover Seder.  This is usually the first and last time that it is consumed all year.  I am very enthusiastic about preparing home-made haroset.  I make a Sephardic, an Ashkenazi and another haroset for the Seder.  I always end up with way too much.  In order to make use of my leftovers, I have found that it is possible to create a whole meal around haroset.

More after the jump.
African DinnerThe appetizer course is a cheese platter, served with Indian halek (walnuts with date syrup) and matzo crackers.  The haroset complements many types of cheeses such as goat cheese, sharp cheddar, and blue cheese perfectly.  

A wonderful main course that incorporates haroset is a Moroccan tagine.  Tagine is meat or chicken that is slowly braised with dry fruits and nuts.  Adding the haroset just cuts back on a few steps when preparing your tagine.  

Chicken, Beef or Lamb Haroset Tagine

  • 2 pounds of chicken, beef or lamb cubes
  • 2 medium onions, diced
  • 3 cloves of garlic, minced
  • 1 cup Sephardic haroset
  • 1/2 teaspoon saffron threads, crumbled
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon Ras El Hanout
  • 1/2 cup minced cilantro
  1. Heat the olive oil in a heavy pot.
  2. Add the meat, onion, garlic, and spices.
  3. Fry over medium heat until the meat browns.
  4. Add 2 ½ cups water and bring to a boil.
  5. Add the cilantro.
  6. Cover the pot tightly, and simmer for 2 ½ hours.

To serve:

  1. Heat the haroset in a microwave safe glass bowl for 3 minutes.
  2. Place the meat on a large serving platter.
  3. Spoon the haroset over the meat.

Such a stellar main dish requires something really special to be a fitting dessert.  A haroset Souffle is up to the task, inspired by the traditional French dessert.

Haroset Soufflé

  • 1 cup haroset
  • 4 egg whites
  • 1/2 cup sugar
  • Vegetable oil
  • Powdered sugar
  1. Preheat the oven to 350°F
  2. Whip the egg whites and sugar until stiff and smooth.
  3. Fold in the haroset.
  4. Coat the inside of soufflé ramekins with vegetable oil.
  5. Pour the batter inside the cups.
  6. Bake for 15 to 20 minutes.
  7. Remove the soufflés, and sprinkle with powdered sugar.
  8. Serve immediately.