📝 About This Recipe
This classic Moroccan 'Tajine Jelbana wa Qoq' is a masterpiece of slow-cooked comfort, balancing the earthy richness of grass-fed beef with the delicate sweetness of spring vegetables. Infused with the golden warmth of ginger and turmeric, the sauce reduces into a velvety 'daghmira' that perfectly coats the tender artichokes. It is a celebratory dish often served in Maghrebi households to mark the arrival of fresh harvest seasons, offering a sophisticated interplay of textures and authentic North African spices.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Chuck or Shank (cut into 2-inch cubes)
- 2 large Yellow Onions (finely grated or minced)
- 4 cloves Garlic (pressed or finely minced)
- 4 tablespoons Extra Virgin Olive Oil
The Spice Blend
- 1.5 teaspoons Ground Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1 piece Cinnamon Stick (optional, for a subtle woody note)
Vegetables and Finishing
- 8-10 pieces Artichoke Hearts (fresh bottoms or high-quality frozen, halved)
- 2 cups Green Peas (fresh shelled or frozen)
- 1/2 cup Fresh Cilantro and Parsley (tied in a bouquet with kitchen twine)
- 1/2 piece Preserved Lemon (flesh removed, rind sliced into strips)
- 1/2 cup Red Olives (Moroccan Meslalla or Kalamata)
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a heavy-bottomed tagine or a Dutch oven, heat the olive oil over medium heat. Add the beef cubes and sear for 5-7 minutes until browned on all sides.
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2
Add the grated onions to the pot. Sauté with the beef for about 10 minutes, stirring occasionally, until the onions are translucent and begin to melt into a paste.
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3
Stir in the garlic, ginger, turmeric, black pepper, and salt. Cook for 2 minutes until the spices are fragrant, being careful not to burn the garlic.
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4
Pour in the saffron water (and the threads) along with enough water to cover the beef two-thirds of the way (about 2-3 cups). Add the herb bouquet and the cinnamon stick.
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5
Bring the liquid to a gentle boil, then reduce the heat to low. Cover tightly and simmer. If using a Dutch oven, this will take about 90 minutes; a traditional clay tagine may take up to 2 hours. The meat should be 'fork-tender'.
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6
While the meat cooks, prepare the artichokes. If using fresh, rub them with lemon to prevent browning. If frozen, thaw them slightly.
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7
Once the beef is tender, remove the herb bouquet and the cinnamon stick. Taste the sauce and adjust salt if necessary.
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8
Carefully arrange the artichoke hearts on top of the meat. Scatter the green peas and the preserved lemon strips over the vegetables.
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9
Add the olives and a squeeze of fresh lemon juice. Cover and cook for another 15-20 minutes, or until the artichokes are tender when pierced with a knife.
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10
Remove the lid and increase the heat slightly for 5 minutes if the sauce is too thin. The goal is a thick, rich sauce (marmita) rather than a watery soup.
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11
Garnish with a sprinkle of fresh chopped parsley and serve immediately from the tagine vessel.
💡 Chef's Tips
Always use grated onions rather than sliced; they break down to create the signature thick Moroccan sauce. If using fresh artichokes, keep them in 'acidulated water' (water with lemon) until the moment they go into the pot to prevent oxidation. Don't rush the beef; slow-cooking at a low temperature ensures the collagen breaks down into a buttery texture. If the sauce is too thin at the end, remove the meat and vegetables and boil the liquid down rapidly for a few minutes before reassembling. Preserved lemons are salty, so go light on the initial salt and adjust only after the lemons have simmered.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz or a French baguette to soak up the luxurious sauce. Pair with a side of fluffy couscous steamed with a touch of butter and salt. Complement the rich flavors with a fresh Moroccan tomato and cucumber salad (Shlada). Serve with a hot glass of Moroccan Mint Tea after the meal to aid digestion. A crisp, chilled Gris (Moroccan Rose wine) or a light Pinot Grigio pairs beautifully with the artichokes.