BERBER VEGETABLE TAGINE (serves 4)

Product Description

Ingredients

• 2 Zucchinis
• ½ lb of Pumpkin
• 2 Carrots
• 2 Potatoes
• 2 Red Peppers
• 2 midsize Tomatoes
• 2 Small Onion
• 1 Chopped small onion
• 2 Tsp Olive Oil
• 1 Tsp of Harrissa (if you like hot broth)
• ½ bouquet Fresh flat leaf Parsley
• ½ bouquet Fresh flat leaf Cilantro
• 2 Cloves Garlic
• 1 pinch of Salt and Pepper

Method

Sautee the Onions and garlic in Olive Oil then place the vegetables in the Tagine (first the potatoes, then Carrots), add ½ cup of water and cover the Tagine. (you can cook in water the potatoes and carrots in advance) Once they all cooked, add Parsley, Cilantro,  Pepper, Salt, check if you have enough and Water. Bring to boil. Serve hot

Vegetarian ( Not vegan) VEGETABLE CIGARS (serves 4)

Ingredients

• The Dough
• 4 Sheets of phyllo dough
• 2 Tbs melted butter for brushing
• 1 Egg yolk for gluing
• Oil for frying

The Filling

• 6 oz of sautéed vegetables cut in thin Julien shape (Zucchini, Carrots and Onions
• ½ Tbs of Salt and Pepper

Method

The Filling: In a pan Sautee the Vegetables until soft and cool down.

Cut each phyllo sheet width ways into two equal Rectangular, brush with butter, place along the base of each rectangle a soon worth of vegetable, leaving ¼ inch clear at each side. Roll up from the bottom up to make a cigar shape, then seal with eggs at the end. Refrigerate.

Making of the cigars: Deep-fry the briwats at 350°F for about 3 to 5 minutes until they are golden brown. Take out and place on absorbent paper to remove any oil excess, then serve hot.