Tagine Jben

Introduction

Tagine Jben is a beloved Moroccan dish that combines the country’s rich culinary heritage with the delightful taste of fresh cheese, known as jben. This exquisite dish offers a blend of aromatic spices with tender meat—often lamb or chicken—and rich, creamy jben, resulting in a flavorful and satisfying meal. The word 'tagine' actually refers to the earthenware pot in which this slow-cooked stew is traditionally prepared. A part of Moroccan culinary tradition, it is often at the heart of family gatherings and celebrations.

Historical Background

The tradition of using a tagine dates back to the ninth century during the time of the Islamic civilization. This unique method allows for the slow cooking of ingredients resulting in a distinct fusion of flavors that highlights the natural juices of the meat while keeping it tender. The addition of jben, a Moroccan fresh cheese, adds a rich depth to the stew, showcasing the country’s fondness for dairy products in cooking. The tagine cooking technique has been refined over centuries and today remains a staple of Moroccan cuisine.

Ingredients

• Lamb - 1 kg, cut into chunks
• Jben - 250 g, cubed
• Olive oil - 2 tablespoons
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, ground
• Cumin - 1 teaspoon, ground
• Turmeric - 1/2 teaspoon
• Cinnamon - 1/2 teaspoon, ground
• Saffron - a pinch
• Salt - to taste
• Black pepper - to taste
• Broth (chicken or vegetable) - 300 ml
• Parsley - handful, chopped
• Cilantro - handful, chopped
• Lemon - 1, juiced

Preparation

Step-by-step Preparation

1. Begin by heating the olive oil in your tagine or a heavy-bottomed pot over medium heat. Add the onion and garlic, sautéing until they are soft and translucent.
2. Stir in the ginger, cumin, turmeric, cinnamon, and saffron. Cook for about 2 minutes until the spices are fragrant, ensuring they don't burn.
3. Add the chunks of lamb, searing until browned on all sides. This should take about 8-10 minutes.
4. Season with salt and black pepper to taste. Pour in the broth and bring the mixture to a gentle simmer.
5. Cover and cook on low heat for about 1.5 to 2 hours, or until the lamb is tender. Use a cooking timer to keep track.
6. Once the lamb is cooked, gently stir in the cubed jben. Allow it to melt and thicken the sauce, adding a creamy texture.
7. Stir in the chopped parsley and cilantro, and squeeze in the lemon juice for some acidity.

Cooking Process

The slow-cooking method utilized in this tagine recipe allows the flavors to meld beautifully. The lamb slowly absorbs the spices, resulting in a nuanced dish with rich, deep flavors. The addition of jben towards the end transforms the texture, adding unctuosity and moderating the spice levels, which makes it particularly favorable to those who enjoy a balance of flavors.

How to Enjoy Tagine Jben

Tagine Jben is best enjoyed fresh and hot, accompanied by fresh Moroccan bread or fluffy couscous to soak up the incredible sauce. For a traditional experience, serve directly from the tagine at the center of the dining table, where everyone can gather around and share. As it is customary in Moroccan culture, enjoy your meal with family and friends, complementing the dish with a glass of fresh mint tea.