What do I do when a friend provides fresh North African style lamb sausage? I make merguez tajine, of course. I took my tajine pot to his house, along with two Moroccan spice mixes, saffron, preserved lemon, prunes, and Castelvetrano olives (those very green and buttery ones from Italy). I started with a base of onion cooked in olive oil and then added the other ingredients along with some chicken broth. My friend had some little red peppers from the farmer's market that day, and so I added some for color. The end result, which I garnished with chopped cilantro, was a delicious dish that was a little spicy, a little sweet, a little lemony, and with a nice balance of savory from the merguez sausage. I served the dish with couscous, which is traditional in Morocco.
Location: Private Home, Redlands, California. Date: September 19, 2020.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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