Tag Archives: #moroccan

Kefta Shaksuka

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Today I tried another Moroccan dish.  Kefta Shaksuka, spiced meatball cooked in an aromatic tomato sauce.  I love Moroccan food because of the deep spicy flavours and the simplicity of making this dish.

Ingredients

500g extra lean beef mince

2 onion chopped

2 cloves garlic

1 tablespoon paprika

1 tablespoon cumin

¼ teaspoon cayenne pepper

1.5 teaspoon salt

1 teaspoon black pepper

¼ cup chopped coriander (for the meatball)

2 tablespoon chopped coriander (for the sauce.)

1 bay leaf

1 tablespoon olive oil

400g canned chopped tomatoes

 

 

Method

For the Kefta Meatballs 

In a bowl, add the mince, one onion, ½ a teaspoon of the paprika and cumin.  Add the salt, black pepper, cayenne pepper and coriander.

Knead and make small round balls.

For the Sauce

Heat the oil on medium heat.  Add onions and cook for five minutes.

Add the remaining spices, garlic, bay leaves and coriander  and cook for 1 minute.

Add the canned tomatoes, bring to the boil, cover and simmer for 15 minutes.

Add the meatballs, ¼ cup water and cover for 20-30 minutes.  Simmer ntil the sauce is thick and the meat is cook through.  If the meat is not cooked but sauce is thick add more water.

 

Note 

This dish serves 4

Serve this dish with couscous

 

Try these meatball dishes  

Poached Chicken Meatballs

Pasta with Pesto and Meatballs

Beef Patties with Mashed Potatoes

 

 

 

 

 

Chermoula Chicken

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So this weekend I cooked for the whole family.   This recipe is perfect for large families coming over for lunch or dinner.  All you need to do is marinate the chicken the night before and when you are ready to cook place it in the oven or grill.  This dish is loaded with spices, cumin, paprika, dried chilli and coriander.

Ingredients

1 tablespoon crushed chilli

1 tablespoon paprika

1 tablespoon ground cumin

2 onions quartered

1 teaspoon chopped ginger

2 garlic cloves

2 bay leaves

2 tablespoon chopped coriander

125g olive oil

½ lemon juiced

2 kg chicken thighs

salt to season

 

Method

In a food processor add all the spices, onions, ginger garlic, coriander, bay leaves and lemon.  Process until it is a smooth puree.

Place in a bowl for ten minutes to let the flavours develop.

Add the chicken thighs and mix well.  Let it marinate in the fridge overnight.  (The longer you leave it the better)

Preheat oven to 220ºC for ten minutes or until oven is hot.

Remove two trays and line with non stick baking paper.  Place chicken on the trays and place in the oven.

After ten minutes reduce heat to 200º.

Bake for 30-40 minutes or until cooked thorough.

 

Note

This dish serves 16

 

 

 

 

 

 

 

 

 

 

Moroccan Lamb and Chickpea Soup

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Nothing beats a cold winters day then a bowl of hot soup.  This delicious soup can be made during the weekend and stored in the freezer.  The longer the soup stays the better the flavour comes through.  Be patient when cooking the soup, leave in to simmer on the low for 2 hours.

Ingredients

500g fat trimmed lamb shanks

1 onion chopped

2 chopped celery sticks

2 chopped carrots

4 chopped tomatoes

1½ tbsp. Moroccan spices

4 cups water

2x400g canned chickpeas

250g frozen kale

salt for seasoning

 

Method

On a high heat, place a non stick saucepan.  Place shanks and cook until brown on both sides.

Reduce heat to medium and add the carrots, onions and celery to the saucepan.  Cook for 5 minutes.  Add the Moroccan spices and cook for 30 seconds..

Add the water, tomato and salt and bring to the boil.  Cover the saucepan and reduce to a low and let it simmer for 2 hours.

After two hours remove the shanks and let it rest.  Increase heat to high and add the chickpeas and kale and cook for 15 minutes.  Using a fork remove the meat from the bones  and add to the saucepan and mix with the chickpeas and kale.  Put the heat off and let it cool.

 

Note

This dish serves 4