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


  • ·
    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


  1. Cut 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.
  2. Add 1 - 12 ounce of coke, bring to a boil and turn down to simmer till it is reduced by at least ½.
  3. Add pineapple and juice plus the roasted red pepper and simmer till it is once again reduced.
  4. At 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.
  5. Now 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.
  6. I 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.
  7. Serve this over soup noodles with toasted garlic butter tortillas….
  9. ¾ stick unsalted butter softened
    1 & ½ teaspoons sesame seeds
    1 & ½ teaspoons garlic powder “ or to taste”
  10. Mix all the above and spread on to the tortillas
  11. Bake 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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