Morocco meatball tajine with pasta

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DINNER BANK

tajine2

If you have not eaten food from Morocco before, then now’s the time.  Moroccan cuisine is an exciting journey in the land of spices.  Please read a bit about Moroccan food in the states I have on this site. Here in Morocco, the food is spicy without being hot. Many spices but not so that someone takes over. Harissa is obviously a must. And Harissa can find recipes on this page, of course.

tajine1
500 g ground beef
1 crushed garlic clove
3 tablespoons chopped parsley
1 teaspoon dried coriander leaves
1 teaspoon ginger
1 tsp paprika
1 teaspoon tumeric
1 teaspoon black pepper
salt

All mixed up. If you leave to stand for a few hours so the flavors are blended. Shape intosmall meatballs
tomato sauce:
2 chopped tomatoes
1 finely chopped tomato
1 packet of passata tomatoes
4 tablespoons chopped parsley
1 teaspoon dried coriander leaves
1 teaspoon ginger
1 tsp paprika
a stock cube
water
black pepper, salt, harissa to taste.
2 cups vermicelli

Brown the onion in a little oil. Allow the sauce to cook together at least one hour. Dilute with water if necessary. Add the meatballs may…

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