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There are many things modern Israeli restaurant Dagon gets right—like their fattoush, hummus and mezze— but their Vegetable Tagine with roasted eggplant, cauliflower, rice pilaf, harissa, toasted almonds and herb broth has to be at the top of the list. Chef Ari Bokovza‘s “Green Celebration Stew” is inspired by his Tunisian and Israeli family heritage and is the perfect vegetarian summer dish.
“This stew is a very common dish served all over the Middle East, but I have always encountered it in Jerusalem,” he explains.
Keep reading for how to make the ultimate vegetable tagine, what to serve it with, and a few pro tips along the way.
Related: 22 Easy Stew Recipes From Around the World
A tagine (a North African stew) that’s composed of vegetables and non-animal products.
Usually, it’s a tagine spiced with indigenous North African flavors/condiments such as preserved lemon, harissa, olives and cinnamon.
Related: How to Make Moroccan Chicken Tagine
Personally, I like vegetables to be balanced with different textures—some cooked, some raw.
We serve ours with rice pilaf—but again, whatever you enjoy.
A post shared by dagonnyc (@dagonnyc)
1. Sweat the garlic and chili in olive oil; a little color is ok.
2. Next, add the onions and sweat until soft; a little color is ok.
3. Next, add the celery and sweat.
4. Then, add the onion greens, herbs and spinach.
5. Sweat until everything has reduced down.
6. Add stock and simmer until good.
7. Ladle the stew into a bowl or tagine and top with cauliflower, eggplant, toasted almonds, harissa and rice pilaf.
Related: 21 Best Rice Dishes
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Sweat the garlic and chili in olive oil.
A little color is ok.
Next add the onions and sweat until soft, a little color is ok.
Next add the celery and sweat.
Then the onion greens, herbs and spinach.
Sweat until everything has reduced down.
Add stock and simmer until good.
Ladle the stew into a bowl or tagine and top with cauliflower, eggplant, toasted almonds, harissa and rice pilaf.
Serves 1-2.
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