Squid in Egyptian Tagine
A Chinese-inspired dish using Egyptian spices and a traditional tagine pot to cook tender squid. This recipe combines the flavors of the East with the comfort of a hearty stew.
Ingredients
- ●1 pound squidfresh or frozen
- ●2 tablespoons quenched rice vinegaror substitute with regular rice vinegar
- ●1 teaspoon egyptian cuminor substitute with regular cumin
- ●1 tablespoon brown sugaroptional
- ●2 tablespoons soy sauceor substitute with tamari
- ●2 inches gingerfresh, peeled and sliced
- ●3 cloves garlicminced
- ●2 tablespoons vegetable oilfor cooking
- ●1/4 teaspoon red pepper flakesoptional, for some heat
Instructions
- 1
Heat oil in a large tagine pot over medium-high heat.
- 2
Add sliced ginger and minced garlic and cook until fragrant, about 2 minutes.
- 3
Add brown sugar and cook for 1 minute.
- 4
Add soy sauce, cumin, and red pepper flakes (if using) and stir to combine.
- 5
Add squid and cook until it starts to brown, about 2 minutes.
- 6
Add 2 cups of water and bring to a boil.
- 7
Reduce heat to low and simmer, covered, for 8-10 minutes or until squid is cooked through.
- 8
Stir in quenched rice vinegar and serve hot over cooked rice.
- 9
Garnish with chopped green onions and a squeeze of fresh lime juice (optional).
- 10
Serve immediately and enjoy!