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)

"La3dass"- Moroccan Lentils Stew

This is a very simple, delicious, and nutritious dish that will surely warm you up this winter. It can be served as a meal on its own with chunky crusty bread to mop up the thick sauce.

What You Need:

1 16oz Dried lentils package
1 medium onion, finely chopped
2 tomatoes, diced
2 Tbsp chopped cilantro
3 garlic gloves, crushed or chopped
1 Tbsp tomatoes paste
2 Tbsp Olive oil
1/2 tsp black pepper
1/2 tsp ginger powder
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (for spicier sauce, use 1/2 tsp)
1/2 tsp cumin
Pinch of Saffron
1 cup water

What To Do:

1. Heat olive oil in a large saucepan, add onions, garlic, lentils, all the spices, and sautee for 5 min. Add the tomatoes,tomato paste, chopped cilantro, and cook for an additional 5 min.
2. Cover with water. Cook covered on high medium heat for 40-45 min or until lentils are tender. Check on the water level frequently. (If using a pressure cooker, cook on low-medium heat for 30 min).
   
3. Sprinkle with chopped cilantro and serve immediately with bread.

Enjoy!!

"La3dass"- Moroccan Lentils Stew

Moroccan Potato Spring Rolls

This spring roll recipe is easy to make, deliciously seasoned and infused with Moroccan spices. It makes a great appetizer or a side dish. Usually, tuna is added to the mixture, but since I am not a big fan, I just used potatoes.


What You Need:

2 medium potatoes, diced
3 cloves garlic crushed
2 Tbsp shredded cheese
1/4 cup freshly chopped parsley
1 tsp hot chilli sauce (optional)
salt & pepper to taste
1 tsp smoked paprika
1 tsp cumin
1 tsp butter
Egg wash (1 egg mixed with 1 Tbsp water)
Spring Roll pastry
Oil for Frying

What To Do:

1. Boil the potatoes in salted water for 20 min. Drain.
2. In a big bowl, add the potatoes, cheese, garlic, parsley, butter, hot chilli sauce, and the rest of the spices. Mash and mix well until all ingredients are incorporated.
3. Gently pull out each spring roll sheet from the package, lay it flat on a cutting board. Spoon some of the potatoes mixture and put on 1/3 of the spring roll.
   
4. Fold both sides of the wrapper to the center. Roll tight and seal the end with egg wash. Click here for how to roll the pastry.
5. Heat oil in a large skillet, deep fry the spring rolls until olden brown. Drain on a paper towel and serve on a bed of lettuce.
6. You can bake the rolls instead. Brush them with melted butter and bake them in a 400 degrees oven for about 10 min or until golden brown.
   

Enjoy!

Moroccan Potato Spring Rolls

Mexican Pizza

Anyone who knows me knows that I LOVE (major understatment) Mexican food. I try my best to make Mexican dishes at home, at least I control the calories. This Mexican Pizza is delicious, very filling, easy and super fun to make. You can adjust the ingredients to your liking and you can choose your toppings.

Recipe Adapted from Delicious Meliscious

What You Need:

1/2 lb ground beef
1 onion, chopped
1 jalapeno, diced (optional)
1 package taco seasoning
1/4 cup water
4 wheat tortillas
cooking spray
1/2 red onion, chopped
1/2 green bell pepper, diced
1/2 can (8 ounces) refried beans
1 cup diced tomatoes
1/2 cup taco or enchilada sauce
1 cup shredded cheese
sliced olives, optional

What To Do:

1. Over medium heat, cook the ground beef until brown, drain. Return to the heat and add the onion & pepper, taco seasoning and water. Continue to cook for several minutes, until cooked through, stirring often.
2. Spray both sides of each tortilla with cooking spray and place directly on the middle rack of your oven. Bake for about 6 minutes, turning halfway through, until golden brown and crispy. Watch carefully so they do not burn. Remove to a baking sheet.
3. Microwave the refried beans for 1-2 min or until spreadable.
4. Lay 2 tortillas out on a baking sheet; top each with a spoonful of the beans, ground beef, and 1/4 cup cheese. Top with another tortilla and lightly press down.
5. Top the second tortillas each with 1/4 cup taco or enchilada sauce. Layer with diced tomatoes, cheese, red onions, green bell pepper, and a few green olives.
6. Bake for 5-10 minutes or until cheese is melted. Cut into wedges and top with sour cream and/or salsa if desired.

Enjoy!!

Mexican Pizza

Zaalouk (Eggplant Salad)

Zaalouk is a delicious, spicy, and healthy Moroccan appetizer. I often serve it as a salad or as a side dish with bread or chips. Methods of cooking the Zaalouk differs from region to region in Morocco. The eggplants (the main ingredient) can be either roasted, boiled, steamed, or sauteed. Most people cook this dish with tomatoes and onions. I personally make my Zaalouk with sauteed eggplants and instead of fresh tomatoes I use tomato paste. Very simple, easy, and delish. I promise!!


What You Need:

1 big eggplant
3 tbsp olive oil
3 garlic cloves, chopped
1/2 cup chopped cilantro
2 tbsp tomato paste
1 tsp cumin
1 tsp cayenne pepper
1 tsp smoked paprika
2 tbsp lemon juice
Black pepper and salt to taste

What To Do:

1. Half peel the eggplant (Peel off alternate strips of skin down the length of the eggplant) and cut it into cubes.
2. Heat the oil in a heavy bottom skillet, add the eggplant and the garlic. Season with salt and pepper to taste. Cook over medium heat for 2 to 3 minutes, stirring frequently, until it begins to color. Add the cumin, paprika, cayenne pepper, and the tomato paste, stirring for 1 to 2 minutes until fragrant.
3. When the eggplants are tender, break up the big chunks with a potatoe masher or simply a fork.
4. Cook gently over low heat for 6-10 minutes.
5. Refresh with the lemon juice. Serve warm or cold, with the cilantro scattered over.

Enjoy!

Zaalouk (Eggplant Salad)