A passport to Morocco

Irisa Raina 9


NOTE: This is usually served over couscous but this is my version of Moroccan tagine pork, which is a stew like recipe.
We are invited to a party and I am bringing a dish to pass, and I think I'll bring this.
Although I may have to bring it down a few notch’s lol lol lol
This is not for the timid, it packs a punch with all the spices and seasonings….but wow it’s and spicy and good!
And if you like this a wee bit more thinner, simply reduce the cooking time.

★★★★★ 1 vote
30 Min
4 Hr
Stove Top


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1 tablespoon unsalted butter
1 package beer brats
1 package “ 5 ounce “ whole dried apricots cut into ¼ size pieces
1 can coke….yes you read this right…..
½ of a “ 20 ounce “can crushed pineapples in juice
juice from canned pineapples, use it all
1/2 roasted red pepper chopped
1 - 28 ounce can tomato sauce
1 tablespoon apple cider vinegar
3 tablespoons honey
1 – 6 ounce can tomato paste
2 – 6 ounces cans of water
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon fresh grated ginger grated
½ small sweet onion grated
1 teaspoon paprika
2 cloves garlic grated
1 teaspoon sea salt
2 tablespoon chopped fresh peppers “ i used jalapenos”
5 ounces of dried chopped dates
for the tortillas:
4 - 6 “10 inch” flour tortillas
unsalted butter
sesame seeds
garlic powder

How to Make A passport to Morocco


  • 1Cut the brats into ½ pieces and start browning brats in butter, when they start to brown add apricots. Brown for about 3 more minutes on low.
  • 2Add 1 - 12 ounce of coke, bring to a boil and turn down to simmer till it is reduced by at least ½.
  • 3Add pineapple and juice plus the roasted red pepper and simmer till it is once again reduced.
  • 4At this point you’ll want to add the tomato sauce, vinegar, honey, peppers, salt, dates, cumin, paprika, ginger, tomato paste, water grated onion, grated garlic & turmeric.
  • 5Now simmer simmer simmer this puppy…. “no puppies are in the recipe” at least I don’t remember adding any LOL LOL LOL till it is really thick and reduced.
    This should take about 3 hours.
  • 6I know that reducing over and over again seems like a lot of work, but every time you reduce the sauce it brings out the depth of flavors.
  • 7Serve this over soup noodles with toasted garlic butter tortillas….
  • 9¾ stick unsalted butter softened
    1 & ½ teaspoons sesame seeds
    1 & ½ teaspoons garlic powder “ or to taste”
  • 10Mix all the above and spread on to the tortillas
  • 11Bake in hot oven 375 till it is all crispy and yummy, remove and cut into wedges.

Printable Recipe Card

About A passport to Morocco

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Middle Eastern

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