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Tagine Makfoul Recipe
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Tagine Makfoul is a traditional Moroccan tagine consisting of tender, savory meat topped with onions and sweet, caramelized tomatoes. Makfoul means locked in Arabic and refers to the topping of onions and tomatoes that “lock” the meat below.
For The Tagine:
2.75 pounds beef or lamb (shanks or stew meat)
1 large onion, finely chopped
4T olive oil
2t ground ginger
2t ground turmeric
1t ground cinnamon
1 cinnamon stick
1t ground black pepper
Salt, to taste
Pinch of Saffron, soaked in 1/2c of warm water
1 small bouquet of cilantro
For The Makfoul (Tomato & Onion Topping)
2 large onions, sliced 1/4” thick
3-4 tomatoes, sliced 1/4” thick
1/2t cinnamon
3T sugar or honey
In a tagine, heat olive oil over medium heat. Add the chopped onions, meat, spices, and salt. Stir to coat the meat in olive oil and spices. Cover and cook for 5 minutes to lock in the flavors. Add saffron water followed by the cilantro and continue to cook uncovered for 3-4 minutes. Add hot water to barely cover the meat, bring to a boil, reduce the heat to low, cover, and simmer for about 2 hours (time will vary depending on the cut of meat used) until the meat starts to become tender.
Once tender, remove the tagine lid and spoon out about 1/2c of cooking liquid. This is also a good time to taste and adjust seasoning as needed.
Add sliced onions on top of the meat to completely cover the contents below and spoon the reserved tagine cooking liquid evenly over the onions. Add a layer of cut tomatoes on top of the onions, sprinkling generously with cinnamon and sugar.
Cover and let cook for an additional 35-45 minutes until the onions are soft and the tomatoes are nicely caramelized.
If you prefer a thicker sauce, you can cook the tagine uncovered for a few more minutes to reduce the liquid slightly. Serve with crusty bread and enjoy!
Tagine Makfoul is a traditional Moroccan recipe which has been transcribed and adapted by Dave Patera on behalf of DinnersWithDave, LLC.
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