Reviewed: Jan. 22, 2007

I have lived in Morocco and this brought back the most wonderful memories of Moroccan food at its best! It's worth the extra time. My family has never tried the food since we don't live in an area that serves Moroccan food. They absolutely loved it. My finicky son asked that I cook it twice a month!

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25 users found this review helpful

Reviewer:

texasnavychick

Reviewed: Feb. 6, 2007

my friends & i loved this! we had a non-traditional thanksgiving this year & this was an excellent side dish. i kept stirring about every 45 minutes to evenly coat all the spices (which i doubled) & noticed it was ready after just 4.5 hours, so i turned it to 'warm' for the remaining 3 hours i'd allocated. next time, i will add more fruit, but not much. it is excellent served over toasted couscous.

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7 users found this review helpful

Reviewer:

trollmother

Cooking Level: Intermediate

Reviewed: Aug. 12, 2007

I really liked this, but agree with some other comments: add more stock and spices and apricots. but i found the cooking time alright, and enjoyed the taste thoroughly!

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7 users found this review helpful

Reviewer:

eiraena

Reviewed: Jan. 23, 2008

Super Easy Amazingly Good A+++++

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9 users found this review helpful

Reviewer:

yeehawcherry

Reviewed: Feb. 27, 2008

I read the reviews carefully before i made this. In addition to doubling the spices, the dried fruits and the liquid, I used white yams instead of using turnips, which added another sweet vegetable. I also reduced cooking time ti 6.5 hours on low and toasted a mix of regular and buckwheat couscous to go with it. The other addition that I recommend (suggested by a friend who ate this dish and also spent time in Morocco) is hot sauce to taste, which can be added once the dish is served. A day later, the leftovers tasted even better!

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53 users found this review helpful

Reviewer:

gibbletca

Reviewed: Oct. 14, 2010

I made this for dinner earlier this week. As per recommendation I increased the liquid and double the seasoning amounts. I made the broth in 3:1 proportion, but 2.5 or 2:1 would probably work better next time. I didn't have turnips but did have sweet potatoes, so I used one large sweet potato and about 1/2 to 3/4 lb carrots and parsnips. I didn't have dried apricots, but had raisins instead so I did that with the prunes. For time constraints I cooked it on high for 3 and a half hours. Turned out great and I'd definitely make this again!!!

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20 users found this review helpful

Reviewer:

Mrs. Jason

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Reviewed: Mar. 5, 2011

Great recipe. I didn't have the time to cook it in the crock pot so it went in the oven. I used raisens instead of the apricots and prunes. I had it for breakfast this morning. Better the next day! I will make this frequently and often.

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7 users found this review helpful

Reviewer:

Souxie

Reviewed: May 30, 2012

Quite good and very adaptable. It is a great starting point for a tagine if you have lots of firm veggies to use up (I used parsnips, turnips, carrots, and spaghetti squash--any winter squash or potatoes would also be good). I cooked at 350F for an hour in the oven and it was perfect. I double the seasonings, as suggested by others. And I used sun dried tomatoes and raisins instead of apricots (I'm sure any dried fruit will be great). I also thought it could you a sprinkle of salt and a squeeze of lemon after cooking.

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3 users found this review helpful

Reviewer:

Jewissa

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Davis, California, USA

Reviewed: Mar. 20, 2011

I carefully read reviews before making this recipe as I've never made anything like it before. I took some suggestions from other reviews and did a few other things differently. It came out quite good! I have a smaller crock pot so I ended up using 1/2 of a large parsnip, 4 large carrots, 2 large white sweet potatoes, 1 large white onion and added apricots, prunes and dates. For spices, I doubled the amount in the recipe and also added a hint of cardamom, fresh ginger (and a little of the ground) as well as a hint of curry powder. I used 2 vegetable boulion cubes and added water to about 1/2 inch above the mixture, (don't let the photo fool you-it's the before pic). I tossed all of the ingredients in a larger dish before cooking to ensure even flavor. After about 4 hours of stewing on low, this dish was extremely fragrant and tasty. I think with this recipe is very simple and versatile. I served it with white basmati rice-delicious! Thanks for sharing!

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6 users found this review helpful

Reviewer:

Rach

Cooking Level: Intermediate

Home Town: Amesbury, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 15, 2011

This is really quite tasty. I doubled all of the spices except for the cayenne, used a whole 28 oz box of vegetable broth, and cooked it on low for at least 9 hours. Hubby loved it so much that the changes have been added to my "custom version" so I don't have to remember what I did when it's time to make it again!

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6 users found this review helpful