Moroccan · Condiment
Ginger & Saffron Tagine Base Paste (M'hammer)
Many Moroccan tagines start from the same aromatic base, and this make-ahead paste bottles it: grated onion, garlic, ginger, saffron, turmeric and a little oil blended into a fragrant yellow marinade. Rub it into meat or vegetables and you have the foundation of a m'hammer-style tagine ready to go, saving the grating and blooming each time you cook.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 8
- Level
- Easy
Ingredients
- 2 onions, grated
- 4 garlic cloves, crushed
- 2 tsp ground ginger (or 1 tbsp fresh, grated)
- Generous pinch of saffron, bloomed in warm water
- 1 tsp turmeric
- 1 tsp paprika
- 5 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Method
- 1
Grate the aromatics
Grate the onions and squeeze out a little of the excess juice so the paste is not too wet.
- 2
Combine
Mix the grated onion with the garlic, ginger, saffron water, turmeric, paprika, salt and pepper.
- 3
Bind with oil
Stir in the olive oil to a loose, spoonable paste.
- 4
Store
Keep in a jar in the fridge for up to 5 days, or freeze in an ice-cube tray for single-tagine portions.
- 5
Use
Rub 3–4 tablespoons into meat, fish or vegetables at the start of a tagine and cook as usual.
Chef's tips
- Squeeze some liquid from the grated onion so the paste holds together and keeps better.
- Freeze it in cubes so you can drop a portion straight into the pot whenever you cook.
- Bloom the saffron first for the fullest colour and aroma in the base.
Frequently asked questions
What is a m'hammer tagine?
M'hammer refers to a style of tagine built on a yellow, ginger-and-saffron base, often finished so the meat takes on a burnished colour. This paste is that base, ready to use.
How much do I use per tagine?
About 3–4 tablespoons for a tagine serving four. Rub it into the main ingredient, then build the dish with liquid, vegetables and any olives or preserved lemon.