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In North African Maghreb cuisine, a tagine is a round casserole made of clay with a convex or conical lid. This also serves as a handle, the end of which can be shaped like a knob or like a chimney.

Like other pressure cooker systems, the traditional Moroccan clay cooker works like this: the clay, or highly lean clay, is burned low during manufacture, which is why a tagine will not shatter if the temperature changes abruptly. With its relatively thick wall, the vessel also protects the food from burning and conducts the heat evenly, so that the contents are cooked gently. The steam condenses inside the vessel, settles on the walls, runs back to the food and then rises again as steam. Through this cycle, the contents are gently cooked and the food stews in its own juice.

We refined the dish with cannabis flowers. In our case, it was CBD hemp flowers of the "Compolti" variety, which are measured with a high CBD content and negligibly low THC values. If you want to have the cannabinoids fully decarboxylated, you should do this in advance, as the gentle cooking method only serves this process to a small extent.

The fact that the tagine is native to Morocco, one of the most well-known producing countries of hashish, the idea that cannabis is firmly entrenched in the regional cuisine is not too far-fetched.

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For 4 servings


In preparation, the onions are peeled, halved and cut into strips. Likewise, the garlic is peeled and cut into fine cubes. The meat is washed off in cold water, thoroughly dabbed dry and cut into cubes of approx. 5 cm. The chillies are cleaned, cut open lengthwise, the seeds removed and the pod cut into small pieces. Ginger is peeled and finely diced.

Now oil is heated in a tagine or casserole and the meat is fried vigorously on all sides for about 10 minutes. After about 8 minutes, onion, garlic and chili are added and chopped up with cinnamon, turmeric, paprika, ginger, salt and pepper and the cannabis blossoms, and seasoned strongly. Then pour in 100 ml broth (or water) and stew covered for about 1 1/2 hours over low heat, checking the "water level" in the pot from time to time. Pour in some broth/water if necessary.

In the meantime, the tomatoes are washed, dried, cleaned and quartered. Carrots and potatoes are peeled and cut into slices or cubes. 1 hour before the end of the cooking time, add the carrots and potatoes to the meat in the tagine. Add the tomatoes about 30 minutes before the end of the cooking time.

Before serving, the coriander is washed, dried and finely chopped. Season the tagine with salt, pepper and lemon juice, sprinkle with coriander and serve immediately. Couscous or bread is served as a classic accompaniment.

Enjoy your meal!

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