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

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    25 Comments »

    1. 1

      Beautiful photos and it looks like a wonderful recipe. Thanks for sharing!

      Lori on Feb 14, 2011 @ 9:25 am Reply
    2. 2

      This is really useful! I often make dishes using this combination of ingredients and having them blended beforehand would save me a lot of time!

      Jaime on Feb 14, 2011 @ 10:19 am Reply
    3. 3

      Nog nooit van gehoord, en wat ziet dat er weer lekker uit :)

      arrisje on Feb 14, 2011 @ 2:12 pm Reply
    4. 4

      That looks fantastic, the colours are beautiful. I’d think that without the herbs, you could probably make a bigger batch and keep it in a jar for a couple of weeks?

      Karohemd on Feb 14, 2011 @ 4:15 pm Reply
    5. 5

      @Karohemd:

      It doesn’t just look awesome but wait ’til you taste it!

      I was thinking that, too. Store it without herbs in a sterilized jar and just add the herbs when you use it. I can see the flavors becoming even better after several days.

      Kay on Feb 14, 2011 @ 4:28 pm Reply
    6. 6

      Cool recipe! This looks great :)

      Katrina on Feb 14, 2011 @ 4:43 pm Reply
    7. 7

      Your photos are all beautiful–I can see why you kept shooting and just used them all. =) And I still can’t believe you’re a cilantro hater! Crazy.

      Jenna on Feb 14, 2011 @ 5:27 pm Reply
    8. 8

      Looks great!  I would have never thought of this combination.
      (I really dislike cilantro too) :)

      willowsprite on Feb 14, 2011 @ 6:46 pm Reply
    9. 9

      Oh, and I have to ask, why no coriander? Are you one of those people to which it tastes like soap?

      Karohemd on Feb 14, 2011 @ 7:25 pm Reply
    10. 10

      @ Karohemd:

      I’d eat a bar of soap before eating coriander. Coriander is from the devil. ‘Nuff said :)

      Kay on Feb 14, 2011 @ 7:38 pm Reply
    11. 11

      Umm, coriander seed tastes nothing like the leaves. It;s a sweet spice like cinnamon or cardamon. I think cilantro (the leaves) taste rather like soap eaten alone, but a very little in some dishes is OK with me.
      So did your friend mean the spice/seeds or the herb/leaves? I think I’d opt forcelery or parsley too, or maybe anise leaves if she meant the herb.
      It looks wonderful. I think I need to try this soon.

      Jodi on Feb 14, 2011 @ 9:10 pm Reply
    12. 12

      oops. somehow that came up twice. can you fix it?

      Jodi on Feb 14, 2011 @ 9:13 pm Reply
      1. @ Jodi:

        Got it! Deleted the 2d comment.

        She meant the leaves.I agree with you; I can eat coriander seeds without a problem, but the leaves, nope. Even the tiniest amount ruins the entire dish for me.

        Kay on Feb 14, 2011 @ 9:18 pm Reply
    13. 13

      mmm… nice recipe. But I have to comment that I have never ever had a seeds in limes I’ve bought in Holland.

      Henna on Feb 14, 2011 @ 11:46 pm Reply
    14. 14

      How fresh and tasty looking!  I’m a lover of cilantro/coriander…no soapy taste for me, so I’d be all over that!

      Rhonda on Feb 15, 2011 @ 6:53 am Reply
    15. 15

      Hmm yummy~ And the combination of spices just rocks my boat ;)

      HonestVanilla on Feb 15, 2011 @ 9:53 am Reply
    16. 16

      @Henna:

      I buy most of my greens and fruit from a special vendor on the market downtown. Superb quality, but a few pits now and then. Nothing major.

      Kay on Feb 15, 2011 @ 11:20 am Reply
    17. 17

      Thanks Kay, I get mine from AH or the Turkish shops. BTW, where can you get fresh jalapeños in Amsterdam, any ideas?

      Henna on Feb 16, 2011 @ 12:58 pm Reply
    18. 18

      @ Henna:

      You can’t. I bought mine at westlandpeppers.com (you have to buy several pounds at once) and they were glorified bell peppers. Had no heat to them whatsoever.

      I’m still searching as well.

      Kay on Feb 17, 2011 @ 9:22 am Reply
    19. 19

      Loved the recipe, so versatile.  From one batch I used it over the course of a week or so: over the top of some seared cod, in a quesadilla with cheese and cooked chicken, and fried up with with some mushrooms, peppers, chicken and left over rice.  Soooo good.  Thanks Kay!

      Christina on Feb 21, 2011 @ 5:44 am Reply
    20. 20

      @ Christina:

      What I did was fry up some chicken pieces, add a big scoop tanane and some fresh orange juice and let it boil down so it just coated the chicken. It was amazing.

      Kay on Feb 21, 2011 @ 9:25 am Reply
    21. 21

      This looks amazing! Will have to try it!

      The Lunch Lady on Mar 4, 2011 @ 3:39 am Reply
    22. 22

      Is that chicken underneath?x Lots fabb!

      food123 on Jun 24, 2011 @ 5:06 pm Reply
    23. 23

      The ultimate marinade, zesty, spicy and full of flavor. I came here via Morocmama and glad I did.

      Sarah on Apr 19, 2012 @ 8:30 pm Reply
    24. 24

      I made this and I absolutely loved it!  It went well on steak, chicken breast and salad.  The salad has mixed greens, black beans, avocado, bacon, and Tanane – soooo good!

      Lucy on Jan 29, 2014 @ 10:17 pm Reply

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