Actually this was my favorite thing to eat that was on the Tasili menu. It was my favorite place to eat just after I got off of work. However it is no longer there I think even after the place changed hands that the menu items were not the same. So this is from my memory when I was actually remembering the spices and also since I do not know the original recipe that I have recreated this dish from my memory.
Before this dish is actually made there are two things you have to have on hand before making it. It is ras el hanout and this has to be freshly made. Also preserved lemons has to be made 3 days in advance if you do not have them on hand already. It is best to do so because there are not that many places that sells it already. So be sure to make ahead a time at least 3 days if you do not have any.
In a pressure cooker add 1 whole cow’s tongue or 6 lamb or goat’s tongue. Wash before you add to pressure cooker with 1/2 gallon or 2 liters of water. Turn on to high heat and let pressure build and the safety button pop up and let cook for 30 minutes after you turn heat down to medium. Turn off heat and let pressure escape.
Open and remove the tongue(s) from pressure cooker if they are soft. If not cover and let cook again for another 30 minutes and let pressure escape again. The skin should come off the tongue or tongues should come off easily. Best wait at least 10 minutes to let the meat cool before removing the skin. The stock is vital to this dish do not throw it out.
Add 1 cup of either white or black chickpeas or 1/2 cup of each. Close the pressure cooker and let the safety button pop up. Let cook for 30 minutes and then turn off heat and let pressure escape. Remove lid add 3 cloves of garlic, 1 onion or shallot chopped, 2 pieces of preserved lemons, 1 pinch of either vegtea seasoning or seasoned salt, ras el hanout, the chopped up tonguge(s), 3 tbs of tomato paste, place lid back on pressure cooker and cook for 15 minutes and let pressure release a final time.
This yummy dish is eaten with crusty bread. Also I want to add this is the first dish on this blog that did not involve carmelized onions or added oil. I hope you will enjoy it. P.S. Also you can fry the onion and garlic on sauté function on high on the instant pot or stovetop pressure cooker. Add 1/4 cup of cooking oil such as either grapeseed, olive, corn, canola, sunflower, vegetable, safflower or 4 pats of butter or even 4 tbs of ghee and add the onions and garlic fry until either soft and translucent or brown.
Add all of the seasonings then the tongue and the rest that follows. Follow pressure cook timing on high or stovetop pressure cooker.
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