Moroccan Morsels

One of my favorite cuisines is Moroccan. There’s something about the combination of commonly used spices that not only delivers amazing taste but comforting aromas. I was in need of comfort food and my Moroccan beef over couscous hit the spot.
Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun ( cumin), kharkoum (tumeric), skingbir ( ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous ( parsley), zaafrane beldi (saffron) and mint.
In Morocco, stews are often made in a shallow earthenware cooking pots called tagines. Since I don’t have a tangine, I used my crockpot as an alternative with great results!
Here’s my recipe for Moroccan Beef Stew:

2-3 lbs of beef chuck steak, cubed
2 tablespoons minced garlic
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 cups carrots, chopped
1 1/2 cups sweet potatoes, chopped
1/2 cup golden raisins
1 1/2 cups beef broth
1 can chickpeas

In a pan, add some oil and brown beef.
Combine the rest of the ingredients except chickpeas.
Place mixture in a crockpot.
Add browned beef.
Cook on low for 6-8 hours or high 4-6 hours.
In the last 30 minutes, add chickpeas and cook until warmed through.

I served this over couscous cooked in beef broth
and garnished the dish with chopped parsley.
Advertisements