Egyptian Bamboo Shoot Tagine
A traditional North African stew originating from Morocco, typically cooked in a clay pot called a tagine. This recipe uses tender bamboo shoots and a variety of spices for a flavorful and authentic dish.
Ingredients
- ●1 cup Bamboo shoots
- ●2 tsp Egyptian tagine spice blend
- ●1 bunch of parsley Tender
- ●1/4 cup chopped almonds Crunchy
- ●2 tbsp Olive oil
- ●1 medium Onion
- ●2 cloves Garlic
- ●1 tsp Dried mint
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Heat 1 tbsp olive oil in a large clay pot or Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the bamboo shoots, tagine spice blend, dried mint, salt, and black pepper.
- 5
Mix well to combine.
- 6
Add 2 cups of water to the pot and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, for 20-25 minutes.
- 8
Stir in the chopped parsley and cook for an additional 2-3 minutes.
- 9
Serve hot, garnished with additional parsley and almonds if desired.
- 10
Taste and adjust seasoning as needed.