For the tagine:
- 300 g Prunes
- 600 ml Vegetable broth
- 900 g Beef
- 150 ml Oil
- 175 g Shallots
- 150 g Onions
- 6 Pc. Garlic cloves
- 1,5 Pc. Organic orange zest
- 75 g Almonds, peeled or in sticks
- 1 Pc. Salt lemon
- 6 Pc. Cloves
- Salt pepper
- Ras el Hanout spice mix
- 0,75 bunch Coriander
- Sweet paprika
- Hot peppers are hot
- Cayenne pepper
- Lemon juice
- Oil for frying
For the Msemen (24 pcs.):
- 400 g Flour
- 250 g Durum wheat semolina or soft wheat semolina
- 1 tsp Baking powder
- 1 tsp Salt
- 0,5 tsp Sugar
- 400 ml Lukewarm water
- 150 g Melted butter (to roll out)
- 70 ml Oil (to roll out)
- 50 g Durum wheat semolina (for sprinkling)
For the mint salad (for 4 people):
- 3 Pc. Tomatoes big
- 1 Pc. Cucumber
- 1 Pc. Shallot
- 1 Pc. Salt lemon
- 1 tbsp Chopped parsley until smooth
- 1 tbsp Moroccan mint chopped
- 2 tbsp Olive oil
- 2 tsp Freshly squeezed lemon juice
- Pepper from the grinder
Tajine - With beef and plums:
- Dice the beef and place it in the finely diced shallots overnight.
- On the day of preparation, let 2/3 of the plums soak in hot stock for about 30 minutes, then remove and set aside. Set the broth aside as well. Let the saffron soak in warm water for a few minutes.
- Mix a marinade from the spices, the oil and saffron water, the salted lemon, the orange zest and the plums and soak the meat including the shallots for several hours.
- Peel the onions and garlic. Dice the onions very small, finely chop the garlic.
- Then the tagine is prepared. First, the bottom of the tagine is covered with a little oil, and the chopped onions and cloves of garlic are spread on top.
- Then the marinated meat with the shallots and plums is added, the rest of the marinade is put on top. Then the vegetable stock that has been set aside follows, the tagine is filled until the meat is just covered.
- Let the tagine simmer on a reduced heat for 40-60 minutes or longer. Keep the lid closed while doing this. Pour cold water or an ice cube into the recess on the top of the tagine so that the steam condenses during cooking and flows back into the tagine.
- Roast the almonds without fat in a coated pan until golden brown.
- At the very end, cut the second half of the plums into small pieces and add to the tagine with the roasted almonds and heat briefly. Finely chop the coriander, add the tagine and serve.
Msemen - Moroccan, flaky flat dough:
- Gradually mix the flour, salt, soft wheat semolina and water together and knead well for about 5-10 minutes until the dough is soft and smooth.
- Then put the dough in a bowl, cover with cling film and let rest for at least 10 minutes.
- Now shape 10 balls out of the dough and moisten all around with oil.
- The balls are now spread out very thinly with the help of the oil-butter mixture and sprinkled with about 1/2 to 1 teaspoon of soft wheat semolina. The semolina later creates beautiful individual "layers", like puff pastry.
- Then the folding begins. First take one side and fold it in the middle, again spread some oil and butter mixture on top and sprinkle with semolina. Place the end of the other side over it and brush again with a little butter-oil mixture. Then fold the lower side to the middle and the upper side over it. Or fold both sides to the middle and then one side to the other. That way you have a msemen with even more layers later.
- After folding, heat a coated pan (without adding any oil) to medium heat and flatten the folded square a little before adding it to the pan.
- Bake for about 5-10 minutes on each side, until the Msemen has turned a golden yellow color.
- Proceed in the same way with all other breads.
- Cut the tomatoes into small cubes. Peel, core and finely dice the cucumber. Finely chop the onion or shallot.
- Put the tomatoes, cucumber, onion, mint and parsley in a bowl. Add salt, pepper, lemon juice and olive oil and mix well.