Tagine with Stuffed Vegetables and Aromatic Broth – Yujanin

A traditional oriental dish with a modern twist: stuffed eggplant, peppers, and dolma are cooked in a spicy beef broth with baby potatoes, fresh herbs, and spices. Served in a classic ceramic dish - a tagine - to retain heat and flavor.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

0-250 calories

Type of Food

Appetizer

Goes with

Mineral water Borjomi

Recipe author

Jasur Abidkhonov

Ingredients

Portions :

Stuffed eggplant

300 gram

Stuffed bell pepper

200 gram

Dolma (grape leaves with meat and rice)

150 gram

Young potatoes

120 gram

Beef broth

250 milligram

Eastern spice mix

Fresh cilantro

5 gram

Basil

5 gram

step

Eggplants and peppers are pre-stuffed with meat, spices, and rice. Dolma is hand-rolled into grape leaves. Baby potatoes are boiled until partially cooked.

step

Carefully arrange all the ingredients in the tagine. Pour over hot beef broth, seasoned with spices (cumin, coriander, black pepper, turmeric).

step

The tagine is covered and cooked over low heat for 25-30 minutes - the vegetables are infused with flavors, and the broth is saturated with the taste of the filling.

step

Before serving, sprinkle the dish with fresh coriander and basil. The light green accent highlights the rich flavor of the broth and vegetables.

Serve

Serve the tagine directly in the ceramic dish — it retains heat, aroma, and an Eastern aesthetic. You can accompany it with lavash or fresh bread.

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