Real Recipes From Real Home Cooks ®

a passport to morocco

(1 rating)
Recipe by
Irisa Raina 9
New Iberia, LA

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 rating)
yield 4 serving(s)
prep time 30 Min
cook time 4 Hr
method Stove Top

Ingredients For a passport to morocco

  • 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….
  • 8
    TOASTED GARLIC TORTILLA’S:
  • 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.

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