Braised red bell pepper with dates, lots of coriander seeds and pine nuts

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dishCuisine: Arabic, Medittarenean




Cooking time


Total time



Red peppers become so deliciously sweet if you simmer and braise them for a long time. It makes a tagine dish so delicious. Here the peppers still get help from medjouldadels, the kings of dates. In recent months, since our last visit to Morocco, I have started to use even more dried fruit in dishes. With potatoes, in kibbehs and also here with the bell pepper. Truly a find of Moroccan and Middle Eastern cuisine. The pine nuts give the earthy character and the coriander seed in abundance gives it its own signature. It was ‘the favourite’ of many guests when we had this in the menu at the beginning of September. Now at your home.


  • 4 red peppers

  • 10 medjouldadels

  • 1 onion

  • 125 gram pine nuts

  • 5 cloves garlic

  • 2-3 table spoon coriander seeds (or even more if you like it as much as I do)

  • salt and pepper

  • olive oil

Cooking time

  • Do not cut the onions too finely, not too coarsely and fry them in the olive oil.
    Cut the bell pepper into strips.
    Put the garlic cloves whole in the pan with the onions.
    Bake them for a few minutes until lightly browned and then add the pepper bars.
  • Let everything simmer deliciously, with the lid half on the pan. Stir every now and then.
    Add the pine nuts and the ground coriander seeds as well.
    Stir well.
    Deseed the dates and cut them into large pieces.
    Spoon them into the paprika mixture.
  • Let everything simmer with the lid on the pan for another 10 minutes. Stir well and serve.

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