I have always been curious about Moroccan cuisine. It's exotic, full of deep rich flavors and highly diverse because of Morocco's interactions with other cultures over the centuries. From belly dancing to unique ways of cooking food such as the clay pot Moroccan Tagines to rows and rows of bags of spices in colorful souks, Morocco has a lot to offer the world. I remember watching the movie, Along Came Polly. Jennifer Aniston and Ben Stiller had dinner at this Moroccan restaurant and sat on huge pillows on the floor, with gigantic clay plates full of exotic colorful dishes in front of them which they ate with their hands. That really piqued my interest. Eating with one's hand is not a strange concept where I live but it makes the whole experience a lot more different and meaningful with the proper setting and atmosphere. I love traveling and I love learning about other cultures. Our cultural differences add variety and sometimes even humor to life, which makes it all the more beautiful.
I came upon this recipe at Closet Cooking . Kevin is a very talented cook and his blog is full of wonderful interesting recipes. His dishes are far from boring and he is never afraid to do something different. Thank you for posting this recipe on your blog.
recipe adapted from Closet Cooking
1 tsp turmeric
1 tsp cinnamon
1 tsp coriander
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp cardamom
2 tsp paprika
pinch of saffron
1 tsp salt
1 tsp lemon zest
1 tbsp olive oil
450g beef (cut into thin slices) 2 tbsp olive oil
1 large white onion, chopped
1 tbsp garlic, grated
1 tbsp ginger, grated
2 tbsp tomato paste
1 1/2 cups beef stock
3/4 cup dried apricots
1/2 cup raisins
1 tbsp honey or brown sugar
1/4 cup pistachios, chopped
1/4 cup parsley, chopped
Put the dry spices (paprika, cumin, cinnamon, cardamom, turmeric, coriander, salt, cayenne pepper, saffron and lemon zest) and 1 tbsp of oil in a bowl and mix together. Add the slices of beef. Coat the meat well with the spices using your hands and marinate in the fridge overnight.
Heat 2 tbsp of oil in a large pan on medium heat. Add the beef and sear the meal well, browning it on all sides. Remove from the heat and set aside.
Add the onions and garlic to the pan and saute for about 5 minutes or until the onions are translucent. Add the ginger and saute for another minute. Add the beef back to the pan and stir well. Mix the tomato paste, honey and the beef stock and add to the pan.
Bring it to a boil. Lower the heat. Cover and simmer for about 1-1.5 hours or until the beef is tender. Add the dried apricots and raisins. Add more beef stock if necessary to cover.
Bring to a boil again then reduce the heat and simmer for about 15 minutes. Serve hot on top of couscous. Sprinkle some chopped pistachios and parsley before serving.
2 cups couscous
3 cups chicken stock (or plain water)
Bring the stock to a boil in a saucepan. Add the stock to the couscous in a deep bowl. Cover the bowl tightly and let the couscous absorb the stock for 5 minutes. Uncover and fluff the couscous with a fork. Serve with the Beef Apricot Moroccan Tagine.