Tagine of Liver with Pasta – Recipe for Tagine of Liver with Pasta – How to Prepare Tagine of Liver with Pasta

 Tagine of Liver with Pasta – Recipe for Tagine of Liver with Pasta – How to Prepare Tagine of Liver with Pasta

Tagine of Liver with Pasta is a delicious and nutritious main dish favored by both adults and children. It’s healthy due to the liver, which is rich in iron, copper, sodium, and many vitamins such as A, B2, B6, B9, B12, and G, as well as containing 21 grams of protein and fats. Liver is often prepared during Eid al-Adha, as it's commonly available due to the abundance of meat from sacrifices, and can be fried, grilled, or used in various dishes like this Tagine of Liver with Pasta.

Pasta, another key ingredient, is a favorite among children due to its protein and carbohydrate content, which provides energy. There are around 350 types of pasta, including spaghetti, lasagna, and fettuccine, and pasta can be cooked on its own or with additional ingredients, as in this tagine dish.

Ingredients for Tagine of Liver with Pasta:

 

    1 packet of pasta
    ½ kilogram of liver
    3 cups tomato juice
    4 tablespoons ghee
    1 cup mozzarella cheese
    1 finely chopped onion
    2 teaspoons mashed garlic
    Salt and black pepper to taste
    1 teaspoon ground cumin
    1 teaspoon curry powder
    1 teaspoon paprika
    1 teaspoon dried basil
    1 teaspoon fresh thyme

How to Prepare Tagine of Liver with Pasta:

    Prepare the Liver: Start by cleaning the liver thoroughly, removing any veins, and washing it with water. Set it aside. In a pan, heat 2 tablespoons of ghee and sauté the chopped onion until softened. Add 1 teaspoon of garlic and cook until both the onion and garlic are tender.

    Cook the Liver: Add the liver to the pan, along with salt, black pepper, cumin, and paprika to taste. Stir well and cook until the liver is fully cooked. Once done, remove from heat and set aside.

    Cook the Pasta: In a separate pot, bring enough water to a boil. Add 1 teaspoon of salt and 2 tablespoons of corn oil to the boiling water, then add the pasta. Cook for 7 to 10 minutes or until the pasta is al dente. Drain and set aside.

    Prepare the Tomato Sauce: In another pan, heat 2 tablespoons of ghee and sauté a medium-sized chopped onion with 1 teaspoon of mashed garlic until softened. Add 3 cups of tomato juice, salt, black pepper, and 1 teaspoon of dried basil. Stir well and let the sauce simmer.

    Combine the Ingredients: Add 1 teaspoon of fresh thyme and 1 teaspoon of dried mint to the tomato sauce. Stir thoroughly, then add the cooked pasta and half of the liver. Let the mixture simmer until the sauce reduces and the flavors combine.

    Assemble the Tagine: In an oven-safe baking dish or tagine, place the pasta mixture. Sprinkle 1 cup of mozzarella cheese on top and add the remaining liver. Place the dish in a preheated oven and bake until the top is golden and crispy.

    Serve: Serve the Tagine of Liver with Pasta hot, with a side of salad and lemon wedges for an extra touch of acidity if desired.

For garnish, you can sprinkle chopped fresh parsley, cilantro, toasted pine nuts, walnuts, or almonds on top.

Enjoy your delicious and nutritious tagine!