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Preparation Tagine honeyed quince

Preparation Tagine of 

honeyed quince


1 kg of mutton
2 onions, chopped
Bouquet of coriander and parsley
Half a small cup oil
½ teaspoon black pepper and ginger
2 cinnamon sticks
Quarter teaspoon crushed Sgerhzaafran
Salt water

Preparation quince

Kilo quince
2 poles Qrvhkh
Quarter teaspoon cinnamon spices
4 tablespoons sugar
50 grams butter

Method of preparation: 

 Placed pieces of meat in the cooker and add to it the onion and oil

And simmer for ten minutes.

Add spice and coriander, parsley and a large cup of water and simmer over moderate

Cut each quince to love and still four seeds.

Wash the quinces and put a little salt in the pot to evaporate

The leaves on the fire until cooked.

Placed in the cooker half cup water, sugar, butter and cinnamon

When boiling add the quince and simmer

For ten minutes until honey

When the meat is cooked the sauce still pack coriander and parsley

Cinnamon and placed the meat and gravy in a serving dish

And curled it cut quince and watered

A little of the sauce

This post first appeared on Eat In Morocco, please read the originial post: here

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Preparation Tagine honeyed quince


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