How to make tajine broth more flavorful by using mineral water.
1 min read
How to make tajine broth more flavorful by using mineral water.
Tajine - is not just a cooking method; it is a whole gastronomic philosophy. Slow braising, rich spices, aromatic vegetables, and a deeply developed, flavorful broth make this dish truly refined.
This is especially important when it comes to stuffed vegetables, where every component plays its role, and the broth must unify the flavors without weighing down the overall perception.
Instead of regular water, during braising I use Borjomi. This naturally carbonated alkaline mineral water works subtly yet precisely. Its composition helps to balance the richness of the broth and oil, adding lightness and a sense of “purity.” As a result, the broth does not feel heavy or dull the aroma of the spices; on the contrary, it highlights them more clearly and with greater complexity.
Tajine - is not just a cooking method; it is a whole gastronomic philosophy. Slow braising, rich spices, aromatic vegetables, and a deeply developed, flavorful broth make this dish truly refined.
This is especially important when it comes to stuffed vegetables, where every component plays its role, and the broth must unify the flavors without weighing down the overall perception.
Instead of regular water, during braising I use Borjomi. This naturally carbonated alkaline mineral water works subtly yet precisely. Its composition helps to balance the richness of the broth and oil, adding lightness and a sense of “purity.” As a result, the broth does not feel heavy or dull the aroma of the spices; on the contrary, it highlights them more clearly and with greater complexity.
The alkaline environment of Borjomi makes the vegetables tender but not overcooked—they retain their shape, are infused with flavors from within, and preserve their individual taste.
This effect is especially noticeable in eggplant, zucchini, and bell peppers: they become juicy, flavorful, and have a noble texture. The meat filling retains a clean flavor without excessive acidity, while spices such as cumin, coriander, cinnamon, and dried lemon unfold gently.
This approach is particularly valuable for long braising, where it is essential to preserve the flavors without overwhelming them. In this context, Borjomi is not merely a substitute for water; it is a culinary technique that allows you to make the dish lighter, fresher, and more contemporary while maintaining its authentic essence.
author:
Jasur Abidkhanov
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