In a well-fed turkey, everything is fine:
neck, breast, wings, thighs, but the legs are especially good
if they are cooked in Moroccan.
The shank of a turkey is not inferior in flavor saturation even to a beef shank,
and even a lamb shank can be replaced with a turkey shank even more so.
The main thing is to follow the principles of Moroccan cuisine.
We pour quite a bit of oil into the tajin,
just so that the aroma of spices has something to dissolve in,
only so that the bottom is covered with oil.
You will certainly enjoy the dishes of Moroccan cuisine
if you have already fallen in love with the rather delicate and refined tastes of Azerbaijani cuisine,
or if you have been brought up on the bright, open tastes of Uzbek cuisine.
In this case, I suggest going against the rules
and roasting the turkey drumsticks very lightly.
Turkey meat should be caramelized just barely,
just for the smell to go,
only so that the taste of the final dish turns out to be velvety, rich.
Control, turn over more often,
try not to burn anywhere.
Well, if somewhere it turns a little more reddened
than we expected, it's okay,
these shanks still have to cook in sauce.
The caramel that has formed on their surface will
still come off, will be washed off, will still dissolve in the liquid,
and will spread its taste throughout the dish.
It's hard to find a Moroccan dish that
doesn't use quite a lot of diced onions.
It is the onion that is the basis of the sauces of most Moroccan dishes.
Just do not think that the sauce will contain ordinary fried onions
or, God forbid, boiled onions.
No, the onion will dissolve almost completely.
It will be difficult to find it in the sauce,
only the thickness will remain, only a very rich taste.
Salt the onion.
And one more unusual reception of Moroccan cuisine.
Parsley is added to dishes not after they are ready,
but together with onions.
Parsley is fried with onions and also turns into a sauce.
Saffron is one of the most expensive spices,
but you will need very little, literally a fraction of a gram.
However, you can do without saffron.
But you can't do without black pepper.
And cumin in Morocco is loved no less than in Uzbekistan.
Only cumin is used mainly ground.
So what's the problem? Take a mortar and grind.
They love paprika in Morocco.
And I think no one minds adding sweet paprika to the sauce.
Coriander is a spice that, in addition to enhancing the meaty flavor,
also thickens the sauce.
Well, turmeric. Since there are so many onions,
then by all means at least half a teaspoon of turmeric.
Look what a beautiful picture.
But it will not be complete unless you add a couple of cinnamon sticks and a little water to the sauce.
Yes, Moroccans add water to it in order to fry the onion beautifully until red
.
Water helps to soften the shell of the onion, helps to boil it down.
And then, when the water almost evaporates, the shell will burst, and the onion juice will come out.
It is the onion juice that will make up the main part of the future sauce.
Well, this is red pepper for pungency, for appetite, for character.
Do you know what a bow is made of? 12% of its juice is sugars,
but not sucrose, and other sugars, less sweet.
Roughly the same ones that make up honey.
Therefore, stop reading semi-literate conversations
that honey turns into poison when heated.
If this were so, then all the eastern peoples would have died out.
In the meantime, everything happens the other way around.
And feel free to add honey to the sauce. It will turn out to be very tasty.
And now, even the sauce is not yet ready, lay on top of all the shanks.
During cooking, any meat, any poultry, fish releases some of the juices.
In this case, all the juices will remain inside the tajin, the tajin will be
filled with sauce, because everything will be prepared under the lid,
but with a sufficiently vigorous boil.
The fire is slightly below average for 1.5 hours.
See how our sauce has changed.
It's time to add the second part of the ingredients to it.
These are delicious ingredients. For example, almonds.
And also dried fruits: raisins, raisins, dried apricots, dried figs, prunes.
What is not added to meat dishes in Morocco.
I foresee objections: "How is this so? Meat dish and sweet?
I don't like that, I won't eat that."
Try it first, and then we'll see if you will eat or not.
I know for sure that if you fell in love with, say, Uzbek pilaf,
which is also a pretty sweet dish in fact,
because there are a lot of sweet carrots, and rice itself is sweet,
then you will also love Moroccan dishes.
And you will learn how dried fruits affect their flavor.
Dried fruits are placed in tajin 15 minutes before the dish is ready,
but 5 minutes before the dish is ready, dried fruits are sprinkled with sesame seeds.
Just a little more, just a minute, and everything will be ready.
If your tajin is as beautiful as mine,
serve right in it.
But even in Morocco itself, it is now more often cooked in deep pans
or in wide and shallow pots.
And the food does not cease to be Moroccan from this.
Everything turns out just as tasty as in tajin.
Well, tajin is cooking, let's say, for pleasure,
for entertainment, for the delight of our eyes.
However, look what kind of food we got.
Doesn't she please your eyesight?
Don't these scents bode well for the upcoming dinner?
Truly oriental cuisine, the cuisine of the Great Silk Road is
a treasure trove of treasures.
But hey, what are you going to use these delicious turkey shanks with?
Do you think with bread? No, it’s wrong.
It should be with couscous, as a last resort with rice.
Who has not watched how the festive Azerbaijani dairy pilaf is being prepared,
ran to my YouTube channel. I'll show you everything, I'll tell you everything.
In the meantime, I sincerely wish you pleasure from this life.
And, of course, bon appetit!