Cumin Kefta (Meatballs)

Have you ever had one of those days when you open the fridge or the pantry and just stare trying to figure out what to make for dinner? Well, stare no more, this is a super easy and delicious meal that you can whip out in less than 20 min.


What You Need:

1 lb. lean ground beef
1/4 cup chopped parsley
4 garlic cloves, crushed
1 egg
1 tsp cumin
1/2 tsp all spice
1/2 tsp. onion powder
1/2 tsp paprika
1/2 tsp. cayenne pepper (optional)
1 Tbsp breadcrumbs
salt and pepper to taste
2 cans tomato sauce

What To Do:

1. In a large bowl, combine ground beef, garlic, egg, parsley, bread crumbs, and all the spice. Mix well.
2. Shape into finger-shaped or round meatballs. Set aside.
3. Heat oil in a skillet on medium-high heat. Add the meatballs and brown them on both sides. (Better to work in batches so meat could brown properly).
4. In a large saucepan, add the tomato sauce, same amount of spices used in the meatballs mixture. Let simmer for 5 min.
5. Add the browned meatballs and cook for 7-10 min.
6. Serve with cooked pasta, white rice, bulgur, or crusty French bread.

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Enjoy!

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Cumin Kefta (Meatballs)

Lamb Tajine with Caramelized Apples

Yesterday, I hardly had any vegetables except for fruits. So I had to work with what I've got- Apples- and try making a caramelized apples lamb tajine. I was thoroughly satisfied with the results. This tajine is a perfect blend of salty lamb and sweet fruits. I served it with crusty bread to mop up the thick syrupy sauce, but it can be served on a bed of fluffly couscous or rice.


What You Need:

1 pound lamb (cut into bite sized pieces)
3 Tbsp olive oil
2 onions finely chopped
3 garlic cloves, chopped
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 tsp pepper
1 large pinch of saffron
1-2 cups beef stock or warm water

Ingredients for the Apples:

3 medium apples (any kind), peeled and quartered. DO NOT throw away the skin, we will use it for garnishing.
1/4 cup sugar
1 Tbsp cinnamon
2 Tbsp butter

What To Do:

1. In a large pan, heat olive oil over medium heat. Add the onions, garlic, meat, and all the spices. Mix well. Cover the pan and let the meat cook for 8-10 min or until thoroughly brown.
2. Pour enough warm water or beef stock (about (2 cups) to cover the meat. Cover the pan and simmer gently for 1 hour or until meat is tender. Check on the level of sauce from time to time. Add some more water if necessary.

Preparing the Apples:

1. In another pan, add the butter, apples, cinnamon, sugar, and cover with some of the meat sauce. Cook on medium heat for 20 min or until apples are tender.
2. In a pan, drizzle oil and fry the apples skins until golden. Drain excess oil.
   

After the meat is cooked and apples are caramelized, serve the meat and apples garnished with the apple skins.

Enjoy!

Lamb Tajine with Caramelized Apples

Cornish Hen Stuffed with Couscous

If you want to impress your significant other, your in-laws, or simply friends and family, try this super delicious recipe. It looks so fancy that everybody would think you spent hours in the kitchen making it, yet it will only take you a total of 45 min. I promise:)

Recipe for two people-

What You'll Need:
For the Cornish Hens:
2 cornish hens
1 large onion, diced
3 Tbsp Olive Oil
2 cups chicken broth, or water
3 cinnamon sticks
Large pinch of saffron
3 garlic cloved, crushed
1 tsp turmeric powder
1 tsp ginger powder
1 tsp salt
1 tsp pepper

For the Stuffing:
1 box couscous
1 Tbsp butter
1 tsp cinnamon
2 tsp rose water
1/4 cup raisins, pre soaked in water for 10 min
1/4 cup toasted walnut or almonds, or hazelnut.

What To Do:

1. Wash the cornish hens thoroughly.
2. Prepare couscous according to package.
3. With a fork, fluff the couscous, and mix in the raisins, cinnamon, rose water, nuts (leave some for garnishing later) and butter.
4. Divide the couscous mixture in two halves. Use half to stuff the cornish hens and the other half as a side dish.
5. After stuffing the hens with the couscous mixture, sew the openings with a clean thread or toothpicks.

Cooking the Hens:

1. Heat oil in a large saucepan on medium heat, add the diced onions, garlic, and the rest of the spices. Stir for 2-3 min.
2. Place the hens, carefully, in the pan side by side. Cover and let cook for 5 min.
3. Flip the hens on the other side, add the broth, cover and cook for 30-35 min or until hens are done.
4. Make sure to check on the liquid level. We don't want to burn the hens.
5. After the hens are cooked, remove and broil them on low on both sides for more crispiness.
6. Uncover the sauce and let simmer for 2-3min.

Serving the Stuffed Cornish Hens:

The hens are served hot with the remaining couscous mixture as a side dish and garnished with the nuts.

Enjoy!

Cornish Hen Stuffed with Couscous

Seffa Medfouna with Couscous & Chicken

Seffa Medfouna is one of my favorite Moroccan dishes. It is a festive dish and it combines all flavors; it is simply succulent and hearty. We call it "Seffa Medfouna" because the meat (chicken, beef, lamb) is buried or hidden with a dome of steamed vermicelli or couscous, which in turns is flavored with butter and dried raisins. This dish is served as a main dish.

What You'll Need:

For the Chicken Sauce-

1/2 lbs chicken, cut into pieces

1 big onion, finely chopped

1/2 cup fresh parsley, chopped

2 garlic cloves, crushed

1/2 tsp turmeric powder

1/2 tsp ground cinnamon

2 cinnamon sticks

1/2 tsp ginger powder

1/2 tsp pepper (to taste)

1 tsp salt (to taste)

Large pinch of saffron (mandatory)

1 cube chicken bouillon (optional)

4 Tbsp vegetable or olive oil

1 1/2 cups water

1 large egg

For the Seffa-

1 plain couscous box

1/2 cup golden raisin, soaked in water for 10 min

3 Tbsp butter

Powdered sugar and cinnamon, for decorating

What To Do:

1. In a large pot over medium heat, heat oil, add chicken, garlic, onions, parsley, cinnamon sticks, and the rest of the spices. Brown the chicken for about 10 min, then cover the meat with enough water.
2. Cover the pot and let simmer on medium heat, stirring occasionally, for 45 min or until chicken is tender and falls easily off the bones.
3. Remove chicken, reduce heat, remove cinnamon sticks, and let the sauce simmer. Break the egg in the sauce, stirring constantly, the sauce should get thick.
4. Remove Chicken from the bones.
5. Cook couscous according to package instructions.
6. With a fork, fluff with butter. Add the raisins and 2 Tbsp powdered sugar.

Serving Seffa Medfouna-

1. Place 1/3 of couscous mixture in large plate.
2. Arrange the chicken mixture on top in an even layer, then cover with the sauce.
3. Pile the rest of the couscous on top, forming a dome.
4. Decorate in vertical patterns with cinnamon and powdered sugar.
5. Serve immediately.

Enjoy!!

Seffa Medfouna with Couscous & Chicken

Moroccan Couscous with Lamb and Vegetables

Couscous is a famous traditional Moroccan dish, it is held in such high esteem that religious feasts and celebratory meals would be unthinkable without it. There is an endless list of couscous recipes, some of which include, couscous with meat and vegetables (today's recipe), couscous with Tfaya (sweet onion sauce), couscous salad, sweet couscous with dried fruits and nuts, or simply plain buttery couscous recipe.

What You'll Need:

1 plain couscous box
2 lbs shoulder of lamb cut into large pieces
3 Tbsp olive oil
2 large onions, diced
2 cups baby carrots, or 2 large carrots, peeled and sliced lengthwise
1 big zucchini cut lengthwise
1 butternut squash, cut into large pieces
1 turnip, peeled and cut into thick strips
1 potato or sweet potato, cut into wedges
1/2 cup fresh parsley, chopped
3 cups vegetables broth
5 cups water

1 can garbanzo bean, drained (not pictured)
1 12 oz can tomato sauce
1 tsp cinnamon
1 tsp turmeric
Large pinch of saffron
1 tsp paprika
1 Tbsp crushed garlic
1 Tbsp salt
1 1/2 Tbsp black pepper

What To Do:

1. On medium heat, heat oil in a large pot, add meat and brown on both sides for 2-3 min. Stir in onions, garlic, parsley, and the all the spices. Add vegetable broth, cover and bring to a boil, 10 min
2. Add carrots, potatoes, turnip, 2 cups of water and simmer for 20 min.
3. Add zucchini, butternut squash, tomato sauce, taste to adjust spices at this point. Pour 1 cup of water, cover and cook for an additional 20 min.
4. Lastly add garbanzo beans and simmer for 10 min.
5. Meat and vegetables are cooked when they are tender. If not, cook for 5-7 min.
6. Meanwhile, cook couscous according to package instructions.
7. Using a fork, fluff the couscous with 1 Tbsp butter.

Serving:

To serve couscous, place couscous in a large plate, form a whole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

Enjoy!!

Moroccan Couscous with Lamb and Vegetables

Oven Braised Beef Ribs

As we all know, ribs require a slow and long time to cook. I like this recipe because the ribs are cooked in the oven and don't require hours to cook. They are absolutely delicious!

What You'll Need:

2 pounds beef ribs1-1/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
5 Tbsp olive oil
2 medium onion, coarsley chopped
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped
6 medium garlic cloves, minced or pressed
Salt and ground black pepper
2 cups beef or chicken broth
2 bay leaves
1-1/2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes
2 tablespoons chopped fresh parsley

What To Do:

1. Preheat oven to 350 degrees.
2. Dry ribs with paper towels and coat with the flour.
3. Heat the oil in an oven proof saute pan (or large Dutch oven) over high heat.
4. Add the ribs and brown on both sides (about 5 min per side).
5. Transfer to a bowl.
6. Reduce heat to medium high, add onions, carrots, and celery. Cook, stirring occasionally, until soft and lightly browned (about 8 min).
7. Add garlic and cook stirring constantly until fragrant (1 min).
8. Increase heat to high and stir in the beef or chicken stock and bay leaves.
10. Add tomatoe paste, diced tomatoes and ribs to the pot.
11. Cover and bring to a simmer and place into the oven.
12. Cook about 2 hours or until the ribs fall apart easily with a fork.
13. Check about every 30 minutes and scoop more sauce on top of the ribs.
14. Remove pan from oven. Skim any visible fat off the sauce
15. Place 1-2 ribs in a plate, ladle some braising liquid over each rib. Serve with rice, mashed potatoes, or bread.

Enjoy!

Oven Braised Beef Ribs