Tanjin Recipe
Tanjin Contents:
500 gr of meat (beef, lamb or mixed meat)
1 medium onion
2 cloves of garlic
1 cup of almonds
1 cup of liquid oil
1 cup of flour
1 cup of yogurt
1 cup of red bell pepper
1 cup of tomatoes
1 cup of salt
1 teaspoon of black pepper
1 teaspoon of red pepper flakes
1 teaspoon of cumin
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of red pepper flakes
1/2 teaspoon of cumin
1/2 teaspoon of dried mint
1/2 teaspoon of salty salt
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of red pepper flakes
1/2 teaspoon of cumin
1/2 teaspoon of dried mint
1/2 teaspoon of salty salt
Tanjin Preparation of:
Start by cutting 500 grams of meat into small cubes, and set it
aside.
Peel and finely chop 1 medium onion and 2 cloves of garlic.
Heat up 1 cup of liquid oil in a pan and sauté the onion and garlic
until they become translucent.
Add the meat to the pan and cook it until it browns, making sure to
stir occasionally.
While the meat is cooking, grind 1 cup of almonds into a fine powder in
a food processor or with a mortar and pestle.
Once the meat is cooked through, add the ground almonds, 1 cup of
flour, 1 cup of yogurt, 1 cup of red bell pepper, 1 cup of tomatoes, 1
cup of salt, 1 teaspoon of black pepper, 1 teaspoon of red pepper
flakes, and 1 teaspoon of cumin to the pan. Mix everything well.
Add enough water to the pan to cover the meat and bring the mixture to
a boil.
Reduce the heat and let the mixture simmer for about 30-40 minutes or
until the sauce thickens and the meat is tender. Make sure to stir
occasionally to prevent sticking and burning.
If you find the sauce too thick, you can add more water.
Once the sauce is thickened and the meat is cooked through, turn off
the heat and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley and serve with rice, bulgur, or
bread.
To make it more filling, you can also add some chickpeas or potatoes to
the dish.
For a restaurant-style presentation, you can serve the dish in a
traditional tajine pot with a dome-shaped lid, or you can use a
casserole dish.
Tips:
You can also use almond flour instead of whole almonds.
You can also add some saffron threads for more flavor
If you want the dish to be more spicy, increase the amount of red
pepper flakes
Adjust the amount of salt to your taste
You can also use other types of meat such as chicken or lamb
About Tanjin Country
Tanjin is a dish commonly made in
Turkey. It is made in
various forms in different regions of Turkish cuisine. Its origins can
be traced back to the Ottoman Empire and it is also made in regions
such as the Middle East and the Balkans.
Tajine, is a dish that is
popular in Arabic countries
like Morocco, Tunisia, Algeria, and Morocco. The dish is named after
the earthenware pot, in which it is cooked, called "tajine" in Arabic.
It typically consists of meat, vegetables, spices, and salted
lemons.
The dish is usually cooked in a tajine pot, which is a type of
earthenware pot with a conical lid. This pot allows the food to be
cooked at a low heat, preserving its flavors and also reducing water
loss.
In conclusion, Tanjin is an important part of Turkish cuisine and has
emerged due to the influence of the
Ottoman Empire. It is
also considered as a variation of the Arabic dish Tajine.
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