أسرار عمايل طاجين اللحم المغربي | Morocco

الطاجين من أمتع الأكلات في المغرب
عشان كده كان لازم أعرف أسراره واعمله بنفسي
تعالو نستمتع سوا بعمايل الطاجين المغربي لخمس انواع مختلفه من الطاجين

#hosamhafez #travel #world_travel #samrose2019 #backpacker #solotravel #samrose #hosam_hafez #hosam hafez
#travel #world_travel #tradition #traditions #eastasia #hosamhafez #hosam_hafez #summerVibes #asia #asian #solotravel #backpacker #backpacking #suitcases #planning #travelplanning #travelguide #travels #travelshorts #traveling #travelling #travelphotography #travelblogger #travelgram #traveller #touristvisa #tourism #travelvlog #africa #europe #thailand #egypt #japan #japanese #japanesefood #japantravel #japaneseculture #tokyo #yokohama #osaka #osakisaki #narajapan #kyoto #kyototemple #kyotostreetpiano #kyototrip #kyotosightseeing #shibainu #japanlovers #japanlife #japantouristvisa #japaneseculture #japanesefood #japanesewords #japanesewoodworking #japanesegirls
#سفر#رحلات #ترحال #حسام حافظ #حسام_حافظ #سافر العالم #تخطيط_رحلات #مسافر #سفريات #استكشاف #اليابان #اليابانية #طوكيو #طوكيو_2020 #2024 #merrychristmas #2024elections #نارا #ناراحت #كوبي #kobe #onlyinjapan
#moroccan #tajinmorocco #moroccotajin #الطاجين_المغربي #الطاجين #طاجين #طاجين_بالخضر #طاجين_اللحم_بالبرقوق #طاجين_اللحم #طاجين_تونسي

تابعوني على حساباتي عشان تشوفو كل جديد
Follow me in my other accounts

FACEBOOK PAGE: https://www.facebook.com/SamRose2019
FACEBOOK ACCOUNT: https://www.facebook.com/samrose.2022/
INSTAGRAM ACCOUNT: @SAMROSE.2019
WHATSAPP: +201112635555
TIKTOK: samrose2019 Hossam_shawky
Email: hnat2002n@yahoo.com

COPYRIGHTS
THANK YOU PIXABAY.COM
SOME PICTURES AND VIDEOS ARE DOWNLOADED FREE COPYRIGHTS LISCENCE FROM https://pixabay.com
I use my monthly paid plan in www.epidemicsound.com
Thank you videvo.net for
“Stock footage provided by Vivedo, downloaded from www.videvo.net”
stock music used in this video is from epidemic.com under the licence of a paid yearly plan

فيديوهات سلسلة #حكاية_مكان

فيديوهات ايطاليا

فيديوهات أمريكا

فيديوهات كمبوديا

فيديوهات السعوديه

فيديوهات تايلاند

فيديوهات الأكل

فيديوهات المغرب

فيديوهات ايسلاند

فيديوهات السلفادور

فيديوهات راحه نفسيه وموسيقى

فيديوهات قصيره shorts

فيديوهات مصر

حجز ومعلومات طيران وسفر

فيديوهات الامارات

فيدوهات روسيا

فيديوهات تركيا

فيديوهات اندونيسيا

فيديوهات جواتيمالا

VIDEO COMPOSED AND EDITIED USING A CERTIFIED pre paid FILMORA X 13 EDITION SOFTWARE

Hello, hello, hello. I let them finish all the effort, and I will put the last touch of my oil. The tagines are all ready. We saw how to make four tagines, not just one. Look at the look of the tagine. How will I open a tagine restaurant in Egypt, God willing? God willing.

The tagine is one of the secrets of Morocco. There is no secret. Has anyone ever visited Morocco and not everything is a tagine, and since I love the tagine, I said I must show you how the

Tagine is made. The first appearance of the tagine was hundreds of years ago at the hands of our Berber ancestors in the desert of Egypt, the desert of Libya, Algeria, Morocco, and Tunisia. They used to move a lot and camp in many areas, so they

Needed something to make food quickly without… The tagine pot is simply a clay pot consisting of two pieces in the shape of a cone. This cone shape allows the distribution of air and steam inside the tagine,

In which the food cooks perfectly. The baked clay has a very important advantage in that it gives a strong sweet taste to the food. In addition, it does not burn the food no matter how long it sits on the fire. The charcoal

Tagine appeared for the first time in Morocco in the city of Rabat, specifically in Salé, and they sometimes call it the Salawi tagine. Literally, the tagine is sold everywhere in Morocco, in every city, even on travel routes. There are many shapes and types. The plain ones are also made of ceramic.

The city most famous for making tagines is Safi, which It has the largest tagine or tagine statue in Morocco and in the whole world. With the beginning of using the tagine for the first time, it has to be soaked

In water for one to three nights. After that, it is allowed to dry also from one to three nights and it is smeared with oil. This will preserve the food and live longer, and the taste of the food in it will remain sweet. How to make it Eating in a tagine in Morocco

Varies from city to city and from region to region. Also, the shape of the decorations on the tagine varies from city to city. Let us see how the tagine is made. An original Moroccan tagine with Moroccan tea. Tagines in Morocco are a way of life. I

Have eaten many types of tagines here, whether the last time. I recently went to Morocco, or this time, I wanted to see how they make tagine from its beginning, and I share with you. I am currently in a

Marrakesh restaurant, on the Essaouira-Marrakesh road, at the entrance to Marrakesh. I ate there yesterday, and I really liked the taste of the okra tagine, and what is here they call it molokhia tagine. I

Liked the taste very much. I decided that I would come and photograph them while they were making the tagine so that I would know how they make it. I will photograph for you the entire stages of making the tagine.

This is a type of vegetable tagine. Okra tagine. They call it molokhia. Here is a molokhia tagine. Onion tagine. Tagine with raisins. Tagine of meat with plums. And with us, Moroccan tea is everywhere. Anywhere, even in its spirit, I have to drink. Moroccan tea [music]

The first step in the tagine, the first layer is a layer of onions and turmeric and a little salt. The first layer is onions, then turmeric, then meat, then ginger. Then after that, a layer of black pepper, which they call seeds here. After that, they put salt.

The amount of meat here is about half a kilo, meaning of course all. The size of the tagine that I see here is about half a kilo, and the small tagine is about a quarter of a kilo or a third of a kilo. After that, olive oil is put in.

Of course, because we have so many types of tagines, we will not be able to see all of them, but we will see most of them, those with raisins, those with okra, and those that are molokhiya, meaning those with onions, we will see. Together,

The charcoal is ready like this. At the beginning of the day, it is now at 10 o’clock. The first stage is after the meat is seared and the tagine is ground from underneath. It is placed on the charcoal for about

An hour and a half to two hours. The meat takes its own side. After that, he starts adding the toppings. Of course, there are other tagines, fish, chicken, and vegetables only. But now we are seeing all kinds of meat tagines, of course,

And this is a light sprinkle of garlic that gives a sweet taste to the tagine. The sound of the meat cooking. I want to tell you, it means terrible. He started adding hot water to make broth, and the meat begins to cook over a gentle fire, which is a charcoal fire.

As soon as the broth begins, it appears that it begins to cover the tagines. Let it cook on a low heat or on the steam that comes out of the broth.

Here is the corner of the large tagine. You can see that the amount of meat is about a kilo or a little more. It is very large and a family eats it together. They sit and eat it together as a whole family

After about 25 minutes after the water is put in to make the broth. The meat began to take its salt and pour out a very beautiful broth. Even the smell was a little unnatural. He started to put the saucepan on the side

Of this tagine, which will be with raisins, and put another layer of onions on it. You see that the tagine is made with art, I mean, it is exactly as if it is being painted. May God enlighten you, may God protect you.

The most beautiful thing about it is that The meat is fresh, slaughtered on the same day, meaning from the store directly on the tagine. The Moroccan tagine has its origins, and why is it made so simple? It must be done in stages. Each stage

Takes its time, and each stage has its ingredients and quantities, so that the tagine turns out to be something this luxurious. A luxurious tagine that is more beautiful. Even the pickled lemon in the tagine remains,

Which they call it here. The acid that I put on my face gives me a terrible taste for the tagine that draws. The last touch left with parsley, coriander, salt and black pepper. The smell of green coriander is intoxicating.

Do you see how easy the stages of the tagine are? It is not as easy and not as easy as we imagine. We eat it, but God willing, it takes such a preparation stage, and

Its layers are all sweeter than some. Raisins. All the ingredients of the tagine are completely all completely fresh. Pure pure olive oil. There is no ghee. There is no fat. There are no hydrogenated or synthetic oils. The tagine is completely and completely healthy,

But I want to note that the tagine in tourist places, such as El Fna Square and this place, is not as nice as that. In fact, I mean, certain restaurants like this in Marrakech or throughout Morocco. If you know how to deliver them, you will eat a

100% Moroccan tagine. Do you see the 100 ingredients? How it sits on the fire over the charcoal for about 3 to 4 hours. He takes his sewa over a low heat and something like almonds comes out. I will try the okra tagine because I liked it very much.

Mashallah, it is starting to cook. This is how we have been for about 40 minutes. This is a second method for the tagine. We will watch it together before he puts the meat. He puts the onions on

The tagine. It will be hot and take a temperature. After that, he puts in water and makes broth before he puts the meat. The meat is cut into pieces, half a kilo, half a kilo, so that it remains ready at all times for distributing the tagine.

God willing, I will make it in Egypt as I learned. Here, and God willing, I will succeed if I make it correctly: tea with thyme or atay with thyme, the scent of mountain thyme. I mean, I can’t tell you how to make it. Honestly, I mean, as for the prices of the tagine,

It comes in 3 sizes, small, medium, and large. The small one costs 40 dirhams, the medium one costs 70 dirhams, the large one costs 120. So, how much meat is that? It has a quarter kilo, a half kilo, and a kilo. I think the

Whole family eats this large one, because a kilo of meat is whole, God willing. I mean, the tagine prices are 40, 70, and 120, the same prices in the center of the country, or I mean in

The tourist areas, it may be cheaper too, but it is bigger and sweeter, and by God Almighty, I said that, and I ate here. And here it is completely different, completely completely different. I mean, the taste,

The ingredients, and the taste. Even the ginger here, or the ginger taste, is very, very clear. The amount of raisins they put in is very large. The amount of various vegetables. When I ate the tagine in Aqchour Falls, for example, it was a chicken tagine

. There were only potatoes and carrots in it. I mean, there was no taste in all of these second things. Here is the tagine that I am showing you, the method of making a meat tagine, but they are here because of a butcher and a specialist in meat, but the meat tagine

Here is number one in terms of the second tagine, which is brain, fish, or whale, meaning, or chicken, or something like that . The method remains very similar. I mean, as in the steps, the ingredients

Differ a little. I mean, for example, for example, a tagine of whale or fish. They do not put onions on it. They put vegetables on it, but instead of the onions on the floor of the tagine, there are carrots, so that the fish does not

Stick to the floor of the tagine. I will not be able to photograph all the types. Tajine in Morocco is possible, God willing, if I have Omar and come again

To photograph it, whether it is chicken, whale, or brain in a tagine. The brain is a tajine like two also. I ate it in a city-state in the south. They made it carefully. I mean, what I know is that it is made first in

Large, sturdy cooking pots, and after that it is cooked. There is a tagine, but it is not made in the tagine itself. I mean, it is not the same as the inside of the tagine. There is also a tagine of vegetables only. It remains exactly the same as this method,

But the time for making it is much less because the meat takes more time. I apologize for the sound of the cars because we are on the way to Essaouira, Marrakesh. The voice of the cars is a little loud, but

It’s against my will. I mean, I’m very enjoying Moroccan affairs. I’m enjoying everything in Morocco, in fact. [Music] I mean, start with the cauliflower tagine. What do you call it here? Chevron. Chevron. Chevron. Oh, in Noon. Chevron. Okay. Chevron tagine. Meat with the blade. Meat and the chevron. Meat. [Music] ] And Chevron

Is the same painting painted on every tagine, a painted painting, not of food [music] A painting They tell me that if I leave the tagine on the sea for one day, nothing will happen, God willing, the food inside

Will not burn because the nature of the pottery of the tagine is that it distributes heat to the food inside it, so that it does not burn. For example, Lily Ain, [applause] Lily, I decided that I would participate with them in this

Solid and beautiful system. I will put the last touch, which means I will let them finish all the effort, and I will put my last touch. Zaid is the smell of the tagine in the first place before it finishes. [Music] Frankly, I must, must, must. God willing,

When I return to Egypt, I will make all these types. I have learned all the secrets of the dough. They are all calligraphy. The last one is strong and very mystical. The participant in this beautiful painting [music] has learned all the secrets [music]. Oh, there is nothing sweeter than this. The last thing

[applause] [ [Music] He still needs to eat. I mean, he is the one who prefers to eat. But guys here, frankly, they taught me a lot of things that you will not teach me about coming to the sink. I am very, very, very happy. The

Okra tagine that I made in the morning has been there for about 10 minutes. It’s all ready to eat. Or molokhiya also here in the raisin tagine, as I remember, no I liked the vegetable raisin dough very much. I mean, its appearance alone is enough.

Of course, instead of these raisins, you can also use prunes. I hope you like the video. I am very happy if you are in this place. I hope you like the video. I hope I have received a picture, even a simple one, about the customs and traditions of the Moroccan tagine and how

It is made. From the moment it is placed on the coals until it is presented to the customer, I will show you a new video and a new place from Morocco and I love [music] [applause]