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Moroccan Tajine from The HappyCow Cookbook

Moroccan Tajine


From SunCafe Organic in Studio City, CA | Reprinted with permission by BenBella Books


For the sauce:

  • 1/2 cup sesame seeds
  • 1/2 cup water
  • 1/8 cup lemon juice
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons extra-virgin olive oil

For the stew:

  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1/2 cup peas (fresh or frozen)
  • 1 large zucchini, chopped
  • 1/2 apple, chopped
  • 1/4 cup minced onion
  • 1/4 cup chopped green onion
  • 2 tablespoons chopped fresh dill

For the date/cinnamon sauce:

  • 1/2 cup whole dates
  • 1 teaspoon ground cinnamon
  • Small pinch cayenne
  • 2 1/2 cups water

To assemble:

  • 1/2 cup raisins (garnish)
  • Dill sprigs (garnish)


  1. Preheat the oven to 300 degrees. Gather together the sauce ingredients in a blender. Mix on high until smooth. Next gather together the stew ingredients. Mix them with the sauce in a large bowl. Place on a baking tray and bake in the heated oven for 15 minutes. Set aside.
  2. Combine all the date/cinnamon sauce ingredients in a blender. Blend on high until smooth. Set aside.
  3. To assemble: Mold tajine in 3 1/2-inch mold circles or use a 1 cup measuring cup. Drizzle date/cinnamon sauce over the top and around the plate. Garnish with raisins and dill sprigs, then serve.