Saudian Arabian Tagine with Crunchy Topping
A rich and flavorful North African-inspired stew from the Arabian Peninsula, topped with a crunchy buttery crumble.
Ingredients
- ●1 Taginea traditional North African clay cooking pot
- ●2 tablespoons Butteryunsalted butter, softened
- ●1 cup Saudian Arabiandried apricots, chopped
- ●1 cup Crunchyalmonds, chopped
- ●1/2 cup Showpistachios, chopped
- ●1/4 cup Offsesame seeds
- ●1 medium Oniondiced
- ●3 cloves Garlicminced
- ●1 tablespoon Gingergrated
- ●1 teaspoon Cumin
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, sauté the onion, garlic, and ginger over medium heat until softened.
- 3
Add the cumin, saudian arabian, and 1 cup of water to the skillet, and bring to a simmer.
- 4
Transfer the mixture to the tagine or a large Dutch oven.
- 5
Cover the tagine and bake for 30 minutes, or until the sauce has thickened.
- 6
Meanwhile, mix together the buttery, crunchy, show, off, and saudian arabian in a small bowl until crumbly.
- 7
Sprinkle the crumbly mixture evenly over the top of the tagine.
- 8
Return the tagine to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown.
- 9
Serve the tagine hot, garnished with additional chopped nuts or sesame seeds if desired.