lights in the dark……cabbage/rainbow carrot dish made in tajine

We celebrated on the 5th of December Sinterklaas, and I have had a nice present a Tajine. He is so beautiful, even for standing on the shelf in the living room, he is glancing on his place.
What is also glancing are the lights here in the house, because of Christmas we decorate our house with some lights. Not so many as some people here in the area, because they  go way to far (In my opinion, but ok secretly for xmas I can enjoy it ). If you look into the house you see only lights! But in the darker days I like the xmas lights, they give warmth and coziness in these days. And talking about xmas, I have a great and easy dish to make. I made it before on school, we had a cooking workshop. So the recipe is a little from what I had on school, only with different vegetables, but made in the tajine! And if you don’t have you can make this also in a big enough frying pan with a lid on top)

Cabbage/rainbow carrot dish made in the Tajine(the recipe for 4 persons).
300 grams of rainbow carrots (orange will do also)
300 grams of Jerusalem artichokes
1 white onion
coconutmilk from a can 400 ml
1/2 of a white cabbage (550 gram)
1 teaspoon lemon zest (organic)
3 tablespoons of walnuts crushed very tiny, pumpkinseeds are even better to use (roast them before use)
3 teaspoons of ras el hanout*
1 1/2 teaspoon of turmeric
4 persons bulghur (+/- 280 gram) plus 2,5 times more water (1 cup bulghur is 2,5 cups of water)
flowers for decoration (marigolds would be perfect)

a tajine
cooking pan for the bulghur
good  mood

How to make…….
To make it’s easy, but before it’s ready it takes a ‘long’ time. Make sure if you use the tajine first time you soaked it for at least 2 hours (but better 24 hours) and after you oil the tajine and bake it for 2 hours on 150 degrees Celsius.

So time to get started. cut all the vegetables (cabbage,carrots, onion), make sure you cut them in nice bite size pieces, be creative, maybe make the onions in circles and the carrot in slices/flowers.
Put all the vegetables in the tajine, poor in the coconut milk together with the spice ras el hanout* and some lemonzest!
Simmer this in the tajine for 45 minutes , the vegetables must get slowly soft. Mmm the smell when you open the tajine is really great!

In the meanwhile you can prepare the bulghur, cook the bulghur for 7 minutes and put off the heat and cool down in the water for 10 minutes, rinse the water out of the pan!
Mix in the bulghur the walnuts or pumpkin seeds  and the turmeric (so the bulghur gets a nice color)

When the bulghur is ready and the tajine dish you can serve this on 4 plates, make a beautiful picture of the plate, let the colors lighten up the dish!

enjoy/شهية طيبة

*recept of the ras el hanout (spice mixture)
You can buy it in the store, but I followed this recipe1 1/4 teaspoon black pepper (whole)
1 teaspoon gingerpowder
1 teaspoon cuminseeds
1 teaspoon corianderseeds
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon cardamomseeds
1/4 teaspoon paprika powder
1/4 teaspoon ground turmeric
1/4 teaspoon celtic seasalt
1/4 teaspoon ground piment (I left this out because I didn’t have)
4 cloves

recipe 2 * from the view from fez
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

ground this all in the mortar and mix well, you don’t need all the mixture you made so you have some left for the next time, put this in a little jar!
i must say it’s really enjoying to ground all this spices and like meditation!