Moroccan Spiced Beef Food

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MOROCCAN-SPICED BEEF WITH COUSCOUS



Moroccan-Spiced Beef with Couscous image

Categories     beef     couscous     Moroccan-Spiced

Time 45m

Yield 6

Number Of Ingredients 13

1 tbsp. olive oil
2 medium carrots
1 medium onion
1 tbsp. paprika
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1 lb. lean (90%) ground beef or ground lamb
1 can garbanzo beans
4 oz. dried apricots
1 c. loosely packed fresh parsley leaves
1/2 tsp. salt
1 can chicken broth
1 package plain couscous

Steps:

  • In 12-inch skillet, heat oil over medium heat until hot. Add carrots, onion, paprika, allspice, and cinnamon, and cook 10 minutes or until vegetables are tender.
  • Increase heat to medium-high and stir in ground beef and cook about 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Stir in beans, apricots, parsley, salt, and 1/2 cup broth. Simmer, uncovered, 10 minutes or until mixture thickens slightly.
  • Meanwhile, prepare couscous as label directs, but substitute remaining 1 1/4 cups broth for some of the water called for to prepare couscous.
  • Fluff couscous with fork. Spoon couscous onto 6 dinner plates or bowls. Top with beef mixture.

Nutrition Facts : Calories 490 calories

MOROCCAN SPICED BEEF



Moroccan Spiced Beef image

Make and share this Moroccan Spiced Beef recipe from Food.com.

Provided by Sharon123

Categories     Steak

Time 21m

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 teaspoons olive oil
2 (1/2 lb) boneless rib-eye steak (a or steak, of your choice (3/4 inch-thick)

Steps:

  • Prepare grill.
  • In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Or you can broil steaks under a preheated broiler 3 to 4 inches from heat.).
  • Serve steaks with chutney. Enjoy!

Nutrition Facts : Calories 670.4, Fat 55, SaturatedFat 21.1, Cholesterol 154.2, Sodium 274.8, Carbohydrate 1.7, Fiber 1, Protein 40.1

MOROCCAN SPICED BEEF



Moroccan Spiced Beef image

Categories     Beef     Herb     Quick & Easy     Spice     Summer     Grill/Barbecue     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

1 teaspoon ground cumin
1 teaspoon ground coriander seeds
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
two 3/4 inch-thick boneless sirloin steaks (about 1 pound total)
Accompaniment:Creamy mint-cilantro chutney

Steps:

  • Prepare grill.
  • In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, broil steaks under a preheated broiler 3 to 4 inches from heat.)
  • Serve steaks with chutney.

MOROCCAN SPICED BEEF



Moroccan Spiced Beef image

Ground beef with savory Moroccan style spices

Provided by Jeni B

Categories     Food     PJ's Recipes

Time 30m

Number Of Ingredients 11

2 pounds of ground beef
3 tbsp olive oil
1 large onion, diced
1 large carrot, grated
1 tsp coriander
1 tsp cumin
1 tsp cinnamon
½ tsp ground cayenne
salt and pepper to taste
2 tbsp pine nuts
¼ cup golden raisins

Steps:

  • Heat the oilive oil in a large skillet over medium heat
  • Add the diced onion and cook until translucent
  • Stir in the carrot and cook for about 3 minutes
  • Sprinkle the coriander, cumin, cinnamon, and cayenne over the top and stir to combine. Cook until fragrant, about one minute
  • Now is a good time for a sprinkle of salt and pepper.
  • Shove all of the stuff in the skillet to the edges and crumble the ground beef into the middle.
  • Break up the ground beef and cook, mixing in the rest of the ingredients, until the beef is cooked through and everything is well combined
  • Shove everything to the edges again, and dump the pine nuts in middle and toast, stirring constantly until slightly toasted. Mix the pine nuts in with everything else and turn off the heat.
  • Stir in the raisins.
  • Taste and adjust the seasoning
  • Serve over brown rice with a dollop of yogurt

Nutrition Facts :

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS



Moroccan Beef With Honey Spice Couscous image

Make and share this Moroccan Beef With Honey Spice Couscous recipe from Food.com.

Provided by noway

Categories     Steak

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef flank steak
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 cup honey
1/2 cup olive oil
2 cups water
1/3 cup steak marinade
8 3/4 ounces garbanzo beans
1 cup fresh tomato, chopped
1/3 cup fresh flat-leaf parsley, chopped
10 -12 ounces couscous

Steps:

  • Marinade:.
  • Combine vinegar and seasonings, stir well.
  • Add honey and oil, stirring until blended.
  • Remove 1/3 cup marinade; set aside for preparing couscous.
  • Slice steak diagonally into thin slices.
  • Place steak in marinade, turning to coat.
  • Marinate in refrigerator 1 hour or up to overnight.
  • Remove steak from marinade, discarding marinade.
  • Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
  • Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
  • While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
  • Bring to a boil over high heat.
  • Stir in couscous, cover, and remove from heat.
  • Let stand for 5 minutes, then fluff with a fork and serve with steak.

Nutrition Facts : Calories 711.1, Fat 29.6, SaturatedFat 7, Cholesterol 57.8, Sodium 195.7, Carbohydrate 71.3, Fiber 5, Sugar 24, Protein 39.9

MOROCCAN SPICED MINCE WITH COUSCOUS



Moroccan spiced mince with couscous image

Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 12

2 tbsp sunflower oil
2 medium onions , roughly chopped
350g pack Quorn mince
1 tbsp ground cumin
1 tsp ground cinnamon
2 tsp ground turmeric
100g ready-to-eat dried apricots , quartered
600ml vegetable stock
280g couscous
grated zest of 2 lemons
4 tbsp chopped fresh mint
50g unsalted cashews , toasted under the grill

Steps:

  • Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
  • Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
  • Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.

Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.21 milligram of sodium

MOROCCAN POT ROAST



Moroccan Pot Roast image

My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons olive oil
3 small onions, chopped
3 tablespoons paprika
1 tablespoon plus 1/2 teaspoon garam masala, divided
1-1/4 teaspoons salt, divided
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
4 medium carrots, cut diagonally into 3/4-inch pieces
1 small eggplant, cubed
2 tablespoons honey
2 tablespoons minced fresh mint
Hot cooked couscous or flatbreads, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.

MOROCCAN-SPICED BEEF MEDALLIONS



Moroccan-Spiced Beef Medallions image

Categories     Beef     Roast     Low Fat     Quick & Easy     Self

Yield Makes 4 servings

Number Of Ingredients 7

1 tbsp black peppercorns
2 tbsp whole coriander seeds
2 tbsp whole cumin seeds
1/4 cup sugar
1 tbsp salt
1 lb boneless beef tenderloin fillets, cut into 4 portions
1 tsp olive oil

Steps:

  • Preheat oven to 400°F. To make rub, grind the first three ingredients in a coffee grinder, in a food processor or with a mortar and pestle; mix with sugar and salt. Thoroughly rub mix onto each fillet; set aside 5 minutes. Add oil to a large, oven-safe skillet and heat over medium-high. Sear fillets 1 minute on each side or until browned. Transfer to oven and cook 5 to 10 minutes, depending on doneness.

MOROCCAN MEAT CIGARS



Moroccan Meat Cigars image

This goes great with hummus on the side!

Provided by r1v

Categories     Appetizers and Snacks     Wraps and Rolls

Yield 4

Number Of Ingredients 9

1 teaspoon olive oil
½ pound lean ground beef
½ cup canned crushed tomatoes, drained
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
⅛ teaspoon paprika
⅛ teaspoon ground allspice
1 (16 ounce) package phyllo dough
cooking oil spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
  • Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
  • Bake in preheated oven until lightly browned, about 25 minutes.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 60.4 g, Cholesterol 37 mg, Fat 14.9 g, Fiber 2.6 g, Protein 19 g, SaturatedFat 4.5 g, Sodium 620 mg, Sugar 0.9 g

MOROCCAN-SPICED VEGETABLE BEEF SOUP



Moroccan-Spiced Vegetable Beef Soup image

Provided by Molly O'Neill

Categories     dinner, project, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
2 teaspoons dry mustard
12 cups beef broth, plus reserved meat (see recipe)
Kosher salt and freshly ground pepper to taste
15 shallots, peeled
12 medium carrots, peeled and cut into 1 1/2-inch lengths
3 tablespoons unsalted butter, melted
3/4 teaspoon kosher salt
Freshly ground pepper to taste
6 large red potatoes, scrubbed and cut into large chunks
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter
1 1/2 tablespoons chopped cilantro
Freshly ground pepper to taste
1 1/2 cups plain low-fat yogurt
1/4 cup Dijon mustard
1 tablespoon ground cumin
1/8 teaspoon cayenne
1/8 teaspoon kosher salt
1 tablespoon chopped cilantro

Steps:

  • To make the soup, heat the oil in a large pot over low heat. Add the coriander, cumin and mustard and cook, stirring constantly, for 30 seconds. Add the broth, raise heat and simmer for 20 minutes. Reheat before serving and add salt and pepper to taste.
  • To make the carrots, preheat the oven to 425 degrees. In a shallow baking pan, toss the shallots and carrots with 3 tablespoons butter, salt and pepper and roast, stirring occasionally, until the shallots are soft and the carrots are browned and tender, about 40 minutes. Set aside.
  • Meanwhile, place potatoes in a saucepan with 1/2 teaspoon salt, cover with cold water. Boil until tender, about 8 minutes. Drain and toss with 1 tablespoon butter, cilantro, 1 teaspoon of salt and pepper. Set aside.
  • In a small bowl, mix together the yogurt, mustard, cumin, cayenne and salt. Place the reserved meat, the carrots, the potatoes and the yogurt in separate bowls. Garnish the yogurt with cilantro. Ladle the soup into 6 bowls. Serve, passing the condiments separately.

MOROCCAN BRAISED BEEF



Moroccan Braised Beef image

Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 15

1/3 cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon curry powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1-1/2 cups golden raisins
Hot cooked couscous, optional

Steps:

  • Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.

SPICY BEEF STEW WITH MOROCCAN SPICE RUB



Spicy Beef Stew with Moroccan Spice Rub image

The flavor for this recipe comes mainly from the spice rub I put on the meat at the start. The spices and their aromas just get locked into the beef and release during the stewing so each bite is really well flavored. I used a spice mix commonly used in Middle Eastern and Moroccan cooking called ras el hanout. The sauce is tart from the tomatoes and sweet from the pumpkin, carrots, and parsnips and has a heady aroma from the spices. Ladle into your favorite soup bowl and slurp away. This is hearty enough on its own so I usually don't serve any bread with it.

Provided by Vidya

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 4

Number Of Ingredients 19

1 pound beef stew meat, cut into 2-inch pieces
1 tablespoon ras el hanout, or more to taste
2 tablespoons olive oil
1 leek, halved lengthwise and thinly sliced crosswise
1 small onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tomato, diced
1 cup diced pumpkin
2 tablespoons tomato paste, or more to taste
1 cup rose wine
2 cups beef stock
2 sprigs fresh rosemary
1 sprig fresh mint
1 bay leaf
salt and ground black pepper to taste
1 parsnip, halved lengthwise and thickly sliced
1 carrot, halved lengthwise and thickly sliced
2 teaspoons lemon juice, or to taste
2 teaspoons white sugar, or to taste

Steps:

  • Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
  • Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
  • Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
  • Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
  • Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.

Nutrition Facts : Calories 430 calories, Carbohydrate 24 g, Cholesterol 62.5 mg, Fat 23.2 g, Fiber 4.7 g, Protein 23 g, SaturatedFat 7.3 g, Sodium 218.1 mg, Sugar 10.1 g

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From marocmama.com


MOROCCAN BEEF STEW | TESCO REAL FOOD
Method. Heat the oil in a large pan and add the onion and carrot. Cook for 5 mins to soften, then remove from the pan with a slotted spoon. In a bowl, toss the beef in the Moroccan spice blend and transfer to the pan along with any remaining spice blend. Cook for a few minutes, turning the beef to brown it all over.
From realfood.tesco.com


MOROCCAN SEASONING - INQUIRING CHEF
This unique and exotic Moroccan Seasoning (also called Ras El Hanout) is a great addition to beef, lamb, chicken or to any vegetables. Add pita bread and hummus on the side for a fun and richly flavorful meal. Makes 2 ½ teaspoon - enough for a recipe that will serve 4 (use the slider below adjust). Prep Time 4 mins Cuisine: Moroccan
From inquiringchef.com


MOROCCAN SPICED BEEF SHORT RIBS - TERRE ROUGE AND EASTON WINES
Refrigerate overnight. Preheat the oven to 325 degrees. In a large, heavy ovenproof pan/Dutch oven with lid, heat 3 tbsp. olive oil. Brown the meat on all sides in batches, making sure that the meat is dark and caramel colored. Remove the meat as you brown to a plate. Add another 2 tbsp. olive oil to the pan. Add all the vegetables and sauté ...
From terrerougewines.com


SLOW COOKED MOROCCAN BEEF STEW RECIPE - MY SUGAR FREE KITCHEN
1 teaspoon of cornflour to 1 tablespoon of water and mix into the stew. And. 1 teaspoon of gravox powder (beef for a beef stew) and 1 tablespoon of water and mix into stew. Use one or the other or both. You do need to mix these in a separate small cup or jug, then add to the slow cooker pot just before serving to thicken the sauce up.
From mysugarfreekitchen.com


MOROCCAN FOOD – 15 TRADITIONAL DISHES TO EAT IN MOROCCO
Beef, lamb, and chicken are the most common meats and a typical meal will always include some kind of meat as well as salad, couscous, bread, and vegetables. Tagine is the typical way of cooking dishes, and in general, you’ll find Moroccan food to be very healthy. The main influences of the Moroccan cuisine can be traced back to Berber ...
From swedishnomad.com


ONE POT MOROCCAN BEEF CHILI | HEALTHY NIBBLES BY LISA LIN
1/2 cup (10g) cilantro, chopped (optional) Instructions. Heat the olive oil in a medium pot over medium-high heat. Once the pan is hot, add the onions, ginger, and garlic. Stir everything for about a minute or two, and add the beef. Let it cook until it is no longer bright pink.
From healthynibblesandbits.com


MOROCCAN SPICED SIRLOIN ROAST - CERTIFIED ANGUS BEEF® BRAND
Preheat oven to 450°F. 232°C. and place roast in a roasting pan or on a wire rack in a sheet pan. Roast for 15 minutes, reduce heat to 350°F. 177°C. and cook for about 75 minutes or until the roast reaches an internal temperature of 135°F. 58°C. for medium doneness. Allow roast to rest for at least 10 minutes before slicing.
From certifiedangusbeef.com


MOROCCAN BEEF BOWL RECIPE | BEEF + LAMB NEW ZEALAND
1. 1. Heat oil in a medium pan, brown mince, pressing with a masher or back of a wooden spoon, till lightly browned and evenly crumbled. 2. Add garlic and cook for 2 minutes then stir in Moroccan spice mix, sugar and season with salt. 3. Mix in tomatoes and simmer for around 10 minutes until thickened. 4.
From recipes.co.nz


MOROCCAN-SPICED GRILLED STEAK - CANADIAN BEEF | CANADA BEEF
Simple spices combine to lend an exotic touch to a juicy, thick steak. Present this on your favourite cutting board and carve at the table to …
From cdnbeef.ca


MOROCCAN INSPIRED GROUND BEEF STEW - MY LIFE IN AN APRON
Once pot is hot add in one tbsp of oil, ground beef, 1 tsp of the spice mixture, and salt & pepper to taste. Cook and brown meat for about 5-10, breaking up as you go until all meat is browned. Remove meat from the pan and set aside. Making the stew
From mylifeinanaprn.com


MOROCCAN BEEF STEW | RECIPE | SIMPLY BEEF & LAMB
Method. Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef cubes in the seasoned flour to coat. Preheat the oven to 170°C, 160°C, Fan, Gas Mark 3, Heat 2 tablespoons oil in a large non-stick frying pan and brown the beef in batches. Transfer to a large ovenproof casserole ...
From simplybeefandlamb.co.uk


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