Moroccancubesteaks Recipes
MOROCCAN CUBE STEAKS
This would be Moroccan inspired rather than something that is actually eaten in Morocco. It is quick and easy and has a nice flavor. Any pepper will do but if you use a yellow or orange one the dish is prettier. This is good served over coucous.
Provided by Cookie16
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle steaks with salt and pepper.
- Heat 2 t. oil in skillet over medium heat.
- Add steaks and cook 6-7 minutes, turning once.
- Transfer steaks along with any juice to a plate.
- In same skillet, heat 1 t. oil.
- Add pepper, cumin, cinnamon and 1/4 cup water and cook about 5 minutes.
- Add salsa, brown sugar and other 1/4 cup water and heat to boiling.
- Boil and stir 1 minute.
- Turn heat to very low, add steaks and cilantro and heat til through.
Nutrition Facts : Calories 235.9, Fat 11.3, SaturatedFat 3.4, Cholesterol 66.9, Sodium 608.5, Carbohydrate 8.6, Fiber 1.5, Sugar 5.8, Protein 24.8
MOROCCAN VEGETABLE STEW
An easy flavorful dish, I like to serve this with couscous mixed with lots of finely chopped parsley and a dish of preserved lemons on the side. Reheats well.If you like the red peppers with more crunch, add them to the dish when you put the zucchini in.
Provided by PetsRus
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
- Add all the dry spices and stir-fry this for 1 minute more.
- To this add the stock and the tomatoes, simmer for 10-15 minutes.
- Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.
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- Tagine. Tagine is made from spiced vegetables that are cooked with a little and often light broth, accompanied by meat, chicken or fish. All ingredients are placed inside heavy pottery vessels called “tagine”.
- Couscous. Couscous is made from wheat or corn flour in the form of small grains, and it is taken with spoons or by hand. It is cooked with steam and added to meat, vegetables, green pulverized beans, milk, butter, and fine sugar, according to tastes and occasions.
- Tanjia. It is a pot made of puffed clay, and a meal of lamb or beef, with which the spices are mixed and cooked in the same pot and buried under hot ash.
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- Rfisa. It is a family dish par excellence, as it is prepared in family reunions and religious occasions, or what is termed in Morocco as “Zarda”. This dish is prepared mostly in the occasions of childbirth, as it is prepared for women who just gave birth, because it contains healthy, beneficial, and milk-producing ingredients such as fenugreek, lentils and special spices called “Msakhan ”.
- Zaalouk. A distinctive Moroccan popular dish, prepared from fried and grilled eggplant, in addition to the two types of pepper, hot and sweet, according to mood.
- Harira. The most famous soup that Moroccans have throughout the year and during the sacred month of Ramadan to break the fast every day. Harira is among the most complete dishes in the Moroccan diet.
- Bisara. The Bisara is dried crushed fava beans. It is peeled and cooked in water with some vegetables, spices, and olive oil. It is served hot with barley or wheat bread, at lunch, dinner, and for breakfast, in some regions.
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