Tagine with koerat al ghabr (merlin) and vegetables

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For fish pellets:

  • 600 g slices of merlins
  • 2 tablespoons chopped parsley and cilantro
  • 2 cloves garlic, minced
  • 1 teaspoon sweet pepper
  • 1/2 teaspoon chili
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons Rusk Shapler
  • 1 tablespoon lemon juice
  • 1 white egg

For sauce:

  • 100 g carrot chopped circles
  • 250 g potatoes cut into circles
  • 100 g onion chopped circles
  • 1 grilled red pepper and sliced
  • 1/2 teaspoon sweet pepper
  • 1/2 teaspoon salt
  • 50 g green olives
  • 8 cl olive oil
  • 1 bay leaf
  • 10 cl water


Cooking time: 40 mTotal Time: 1h10mNumber of persons: 4
  1. Minced slices of Al Ghubar (Merlin).
  2. In a bowl mix the chopped fish with rusks, lemon juice, white eggs, garlic, herbs and spices to get a homogeneous mixture.
  3. Koirat is a medium-sized fish mixture and kept.
  4. In a tagine, onion circles are watered with olive oil and sprinkled with salt. Let the onion circles roast over low heat for 10 minutes. Stir the potato and carrot circles over the onion and season with salt and sweet pepper. Insert bay leaf and water. Cover the tagine and leave to simmer for 20 minutes.
  5. Fish queues are lined with vegetables decorated with green olives and red pepper slices. Cover the tagine and leave to simmer for 10 minutes. Serve hot tagine.
User Review
5 (11 votes)

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