Feb 14, 2011

Tanane

Tanane

Don’t frown, you’ll end up needing botox! Yes, I could see you frown when you read the name ‘Tanane‘. I like keeping you guys off balance; keeps you sharp!

Here’s a recipe from my girl, Khadya, who runs a gorgeous website (with matching products) over at La Beauté Berberè. I’d been nagging her for authentic Moroccan recipes for so long now. Finally she caved and handed me a special family recipe made by her mom. Go me! That’s what I was after!

Seriously though, I’ve never met her mom but already know that the woman can cook circles around me! This special blend is typical for South-West Morocco (region Agadir Idao Tanane) and can be used in countless ways:

1) as a flavored oil to cook meat, fish or vegetables in
2) add it after you sear fast cooking meat/fish/poultry
3) add a few tbsp to stews or tajines for a wicked flavor
4) as a fresh and crispy topping
5) as a marinade

It’s probably the most practical spice and herb blend I’ve ever made since it can be used in everything. The best part? It’s crazy simple to whip up a batch.

Ingredients:

4 tbsp oil (argan or olive)
thumb-size piece of fresh ginger
1/2 red onion
4 garlic cloves
1/2 red chili pepper
3 or 4 saffron threads
1/8 tsp paprika powder
1/8 tsp ground ginger
1 lime
coriander


Directions:

Here’s the stuff.
Tanane

Khadya uses 6 garlic cloves. I wasn’t that brave. I wimped out and used 4 instead. Surprisingly enough it wasn’t even over-garlicky, the flavor blends in.
Tanane

You can chop or grate it by hand, but I decided to use my food processor for the job.
Tanane

Remove the seeds from a chili pepper (Anaheim works well) and finely mince it. I used 1/2 the pepper.
Tanane

Finely mince the red onion.
Tanane

Transfer it all to a bowl.
Tanane

The ginger, or ishkanzbir as ginger is called in Morocco, is a big part of the flavor. Peel and grate a thumb-size piece. Don’t skimp!
Tanane

I decided to be a little pest and give it my twist, so I grated some lime zest in there as well. It tasted fabulous!
Tanane

Just a hint of lime zest! Doesn’t it look cheerful?
Tanane

Add the sweet paprika and ginger powder.
Tanane

Saffron threads are quite expensive but also create that typical flavor you need, so in my humble opinion they cannot be replaced in this recipe.
Tanane

Add three or four threads. (I decided to make a double batch, so there are more threads in my photo)
Tanane

Pour in 4 tbsp oil.
Tanane

Way too many photos, but can you really blame me? It just looked so cheerful, I kept shooting. And then I couldn’t decide which ones to use so I used them all.
Tanane

Squeeze in the juice of 1 lime. Squeeze it through your fingers if you don’t want to be picking out pits. Mix it up.
Tanane

Here’s the catch: the recipe calls for coriander. Yeah… so not happening.

I decided to use celery leaves instead, but it just as easy could’ve been parsley. Whatever you’ll use, finely mince it and add it to the Tanane.
Tanane

Mix it all up and here comes the important part; put it in the fridge for some time.
Tanane

The flavors need to mingle and the saffron needs to be steeped in liquid for at least 30 minutes. Let me tell you upfront that this blend is nothing short of mind-blowing. I lightly heated it and topped a chicken fillet with it (see photo below) and it was pure perfection. I added it to a beef stew and it was pure perfection.

You’ll want to try this recipe, just trust me. I see so many uses for this blend that it will undoubtedly become a staple in my house.
Tanane

* the tanane is best used within 2 days!

Tanane
Ingredients
    4 tbsp oil (argan or olive)
    thumb-size piece of fresh ginger
    1/2 red onion
    4 garlic cloves
    1/2 red chili pepper
    3 or 4 saffron threads
    1/8 tsp paprika powder
    1/8 tsp ground ginger
    1 lime
    coriander
Directions
    Grate or finely mince the garlic and red onion. Remove the seeds and membranes from the chili pepper and finely mince it. Mix it all up.

    Grate the fresh ginger in there as well along with a little lime zest. Add the paprika, ginger powder and saffron threads.

    Pour in the oil and squeeze in the lime juice. Mix it all up. Finely mince the coriander (or celery/parsley leaves if you don’t like coriander) and add them as well. Store the tanane in the fridge for at least 30 minutes before using it.

    The tanane is best used within 2 days.
Meal type: condiment, marinade, flavored oil
Servings: 2
Copyright: © kayotickitchen.com
Oct 26, 2010

Bowl of Happiness

Now here’s an opening line for you: this was the best darn fruit salad I’ve ever had. And I mean every single word. It was utter perfection. Saintly, even. It combined fresh, sweet and light fruits such as papaya and mango with a more dense flavor like banana and the creamy avocado took it to such high levels one could not ever imagine a fruit salad to reach. Then it…