Rich Moroccan Potato Tagine with Smen, Preserved Lemons, and Olives
This Potato Tagine recipe is a delightful journey into Moroccan cuisine, enhanced with the bold flavors of Smen (Moroccan preserved butter), preserved lemons, and boneless olives. The addition of Smen adds a unique depth to the dish, while the preserved lemons bring a bright, tangy contrast to the warm, spiced potatoes. Paired with classic spices like turmeric and ginger, this tagine is full of complex yet comforting flavors. If you're looking for an authentic, flavorful vegetarian dish, this recipe is the perfect guide to creating a rich Moroccan potato tagine at home.
Ingredients
For the Potatoes and Marinade:
- 4 large potatoes, peeled and cut into thick rounds
- 3 tablespoons olive oil
- 1 teaspoon Smen (Moroccan preserved butter)
- 1 preserved lemon, quartered and seeds removed
- 1/2 cup boneless green or black olives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 4 tablespoons fresh coriander, chopped
- 3 cloves garlic, finely chopped
- Juice of 1 lemon
For the Cooking Process:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 200 ml (about 1 cup) water or vegetable stock
Step-by-Step Recipe for Moroccan Potato Tagine with Smen, Preserved Lemons, and Olives
Step 1: Prepare the Marinade
To create a rich and flavorful marinade, combine the following ingredients in a large bowl:
- Freshly chopped coriander
- Finely chopped garlic
- Olive oil
- Smen (Moroccan preserved butter)
- Salt, black pepper, ground ginger, and turmeric
Mix everything together into a smooth paste. The Smen will add a deep, savory flavor to the dish, while the spices will give the potatoes their characteristic warmth and color.
Step 2: Marinate the Potatoes
Place the potato slices into the bowl and coat them thoroughly with the marinade. Make sure each potato slice is evenly covered with the spice mixture.
Allow the potatoes to marinate for at least 30 minutes. This will allow the spices to fully penetrate the potatoes, enhancing their flavor. For best results, you can marinate the potatoes for up to 1 hour.
Step 3: Prepare the Tagine Base
Heat 2 tablespoons of olive oil in your tagine pot (or a heavy-bottomed pan) over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onions soften and become translucent. This will be the base of your tagine.
Step 4: Layer the Potatoes, Olives, and Preserved Lemons
Once the onion and garlic mixture is ready, begin layering the marinated potatoes in the tagine. Spread them evenly across the bottom of the pot.
- Arrange the quartered preserved lemons over the potatoes.
- Sprinkle the boneless olives throughout the tagine, ensuring they’re evenly distributed.
Step 5: Add Water or Stock
Pour 200 ml (about 1 cup) of water or vegetable stock around the sides of the tagine. This will help steam the potatoes, keeping them tender while soaking up the rich flavors from the spices, Smen, and preserved lemons.
Step 6: Slow Cook the Tagine
Cover the tagine with its lid and reduce the heat to low. Allow the tagine to cook slowly for 45 minutes to 1 hour. The key to a perfect tagine is slow cooking, allowing the ingredients to meld together and the potatoes to become soft and tender.
Check the tagine occasionally to ensure there’s enough liquid. If the dish starts to dry out, add a little more water or stock, but be careful not to add too much, as the tagine should have a rich, thick sauce rather than being soupy.
Step 7: Serve and Enjoy
Once the potatoes are tender and infused with the rich flavors of the spices, Smen, preserved lemons, and olives, remove the tagine from the heat. The preserved lemons will have softened, adding a tangy punch to the dish, while the Smen gives the sauce a velvety texture.
Serve the tagine directly from the pot for an authentic Moroccan presentation. Garnish with an extra sprinkle of fresh coriander if desired.
Tips for an Amazing Potato Tagine
- Smen: Smen is a type of preserved butter that adds a deep, rich umami flavor to Moroccan dishes. If you can’t find Smen, you can substitute with regular butter, though the flavor will be slightly different.
- Preserved Lemons: These add a unique tanginess to the dish. If you don’t have preserved lemons, you can use fresh lemon zest, but the preserved ones give a more authentic taste.
- Slow Cooking: The longer you cook the tagine at a low temperature, the more the flavors will develop. Take your time for the best results.
- Olives: Green or black olives can be used, but make sure they are boneless. Green olives add a more vibrant flavor, while black olives provide a deeper, briny taste.
Serving Suggestions
This hearty Potato Tagine with Smen, Preserved Lemons, and Olives is a wonderful vegetarian main dish. It pairs beautifully with:
- Warm Moroccan bread: Perfect for scooping up the rich sauce and soft potatoes.
- Couscous: A light, fluffy accompaniment that complements the bold flavors of the tagine.
- Simple salads: A crisp green salad or Moroccan carrot salad adds a refreshing contrast to the warm, spiced tagine.
Serve this dish as part of a traditional Moroccan meal, or enjoy it as a comforting weeknight dinner.
Conclusion
This Moroccan Potato Tagine is a wonderful blend of flavors that showcases the richness of Moroccan cooking. With the addition of Smen, preserved lemons, and olives, this dish becomes even more luxurious and flavorful. Whether you’re familiar with Moroccan cuisine or trying it for the first time, this tagine is an excellent choice for a hearty and authentic vegetarian meal.
FAQs
What is Smen and where can I find it?
Smen is Moroccan preserved butter with a strong, rich flavor. It can be found at Middle Eastern or Moroccan grocery stores. If you can't find it, you can substitute it with regular butter, though the flavor won’t be as bold.
Can I use fresh lemons instead of preserved lemons?
Yes, if you don’t have preserved lemons, you can use fresh lemon zest or slices, but the tangy, fermented flavor of preserved lemons is key to authentic Moroccan dishes.
What type of olives should I use?
You can use either green or black olives. Green olives add a sharper, more vibrant flavor, while black olives are mellower and more briny. Make sure to use boneless olives.
Do I need a tagine pot to make this dish?
While a traditional tagine pot is ideal, you can make this dish in any heavy-bottomed pan or Dutch oven with a tight-fitting lid.
How long should I cook the tagine?
The tagine should be cooked on low heat for about 45 minutes to 1 hour. The slow cooking process allows the flavors to develop fully and ensures the potatoes are tender.