Tagine with meatballs and tabouleh

Tagine is a clay pot with a lid from North Africa. It is used over open heat and can be purchased online. Since we have gas burners both inside and in the outdoor kitchen, we use the tagine all year round. If you do not have a tagine, you can use a regular pot with a lid. It works almost as well. We use tabouleh, which is made from bulgur, but if you want, you can use rice. You can buy raz el hanout in Asian stores, but lately Meny has sold tagine seasoning, which you can use instead .

The meatballs:

500 g karbonadedeig

1 reven løk

1 stort, sammenpisket egg

1/2 dl strøkavring

1/2 ts cayennepepper

1/4 ts ingefær

1/2 ts kanel

1/2 ts muskat

1 neve finhakket koriander

1 ts gurkemeie

2 finhakkede fedd hvitløk

1/2 ts sort pepper

1/2 ts salt

Everything is kneaded together and rolled into small buns.

I tags:

4 ss nøytral olje

2 strimlede løk

4 fedd finhakket hvitløk

2 gulrøtter i terninger

1 tørket, knust chili

1 klype safran

2 kanelbark (eller 2 ts vanlig kanel)

1 ss raz el hanout 

1 boks hakkede tomater (helst Mutti)

Salt and pepper

1 ss tomatpuré

1 dl kyllingkraft, ev. fond eller buljongterning

The juice of 1 lime

Dried fruit of your choice, in small cubes (figs, apricots and dates)

1 neve frisk, finhakket koriander

The oil is poured into the tagine and heated. Add the onion, garlic and carrots and let it simmer for a few minutes, before adding the chilli, saffron, cinnamon bark, raz el hanout, pepper, salt, tomatoes, tomato puree, chicken stock and lime juice. Mix in dried fruit. Add the meatballs and let them be cooked through before stirring. Serve the tagine with a sprinkling of fresh, finely chopped coriander.


Make bulgur after referring to the package, but use 50% more water so it does not get so dry. When the bulgur has finished resting, add finely chopped spring onion or red onion, mint, finely chopped parsley and raisins and mix well. What you add can be varied according to taste and liking and it is good with e.g. pine nuts in too. Garnish the taboult with a little mint and limes, before serving.


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