MOROCCAN-SPICE BURGERS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bake the sweet potato fries as the label directs; season with salt and 1/4 teaspoon ras el hanout. Reduce the oven temperature to 250 degrees F and keep the fries warm in the oven. Meanwhile, mix the mayonnaise, harissa and 1 grated garlic clove in a small bowl; refrigerate until ready to use.
- Combine the ground beef, parsley and the remaining 2 grated garlic cloves and 11/2 teaspoons ras el hanout in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick patties; season on both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 3 to 5 minutes per side for medium rare.
- Serve the burgers on the buns with a spoonful of the harissa mayonnaise and some sliced tomatoes, arugula and olives. Serve with the sweet potato fries and remaining harissa mayonnaise.
Nutrition Facts : Calories 940, Fat 57 grams, SaturatedFat 12 grams, Cholesterol 112 milligrams, Sodium 1106 milligrams, Carbohydrate 66 grams, Fiber 7 grams, Protein 34 grams, Sugar 16 grams
BIG DADDY'S SPICY BEEF PATTY
Provided by Aaron McCargo Jr.
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Brown the ground beef in a large saute pan over medium heat. Add the onion, garlic, paprika, thyme, black pepper, and salt. Stir together, and then add the jalapeno. Remove from the heat, and add the bread crumbs and the beef broth. Stir well to combine and set aside to cool completely.
- In a small bowl, whisk together the egg, curry powder and water. Set aside.
- On a work surface, flatten the pie crusts and cut out 3-inch rounds using a cookie cutter.
- Add a hearty tablespoon of the beef mixture onto each round. Fold over and press the edges with your fingers. Crimp the edges with a fork. Transfer the patties to a baking sheet and brush the tops with the egg mixture. Bake in the preheated oven for 30 minutes.
- Arrange on a serving platter and serve.
SPICY BEEF STEW WITH MOROCCAN SPICE RUB
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
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
SPICED MORROCAN BEEF PATTIES
Make and share this Spiced Morrocan Beef Patties recipe from Food.com.
Provided by Katie Y
Categories Moroccan
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
- For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
- To serve, prepare couscous according to package directions, mound in center of platter and surround with the beef patties.
Nutrition Facts : Calories 327.9, Fat 19.9, SaturatedFat 6.8, Cholesterol 98.2, Sodium 103, Carbohydrate 5, Fiber 1.4, Sugar 1.6, Protein 30.9
SPICED BEEF PATTIES WITH COUSCOUS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 2 cups water, half of the grated carrots, 2 tablespoons olive oil, the dried apricots, 1/4 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Add the couscous; cover and remove from the heat. Set aside until ready to serve.
- Meanwhile, mix the yogurt, half of the cilantro, 1 teaspoon paprika and a large pinch of salt in a small bowl; set aside.
- Combine the ground beef, scallions, cumin, cinnamon, 1 teaspoon salt and the remaining grated carrot and 1 teaspoon paprika in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick oval patties.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, 4 to 5 minutes per side for medium rare. Fluff the couscous with a fork and stir in the remaining cilantro. Serve the patties with the couscous and yogurt sauce.
Nutrition Facts : Calories 680 calorie, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 105 milligrams, Sodium 530 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 43 grams
MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA
Provided by Paul Gayler
Categories Sandwich Garlic Lamb Olive Onion High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 22
Steps:
- For salsa:
- Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- For burgers:
- Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.
MOROCCAN SPICED PIE
This Moroccan Vegetarian pie is delicious. Perfect for a special occasion or when you want to treat your family and friends. From the BBC.
Provided by Daydream
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- First, make the harissa yoghurt sauce. Mix the yoghurt and the milk together to make a thin sauce. Stir in the mint and cilantro and season to taste with salt and pepper. Lightly stir in the harissa paste, and set the sauce aside.
- Preheat oven to 200°C (390°F).
- Heat a small skillet over medium heat and dry-roast the coriander and cumin seeds, taking care not to burn them. Grind them coarsely with a mortar and pestle or an electric spice grinder, then transfer to a small bowl. Mix in the paprika, cinnamon, 1/2 teaspoon salt and 4 tablespoons of the olive oil.
- Place the winter squash in a roasting tin, then pour over the spiced oil and toss well to ensure each piece of squash is coated with the oil. Roast for 20 minutes in the pre-heated oven, then set aside.
- Meanwhile, heat 2 tablespoons of the olive oil in a skillet, then add the shallots and cook, stirring, until they start to brown. Stir in the chopped ginger and 3 1/2 oz each of the almonds and pistachios, reserving the remainder. When the nuts are golden brown, add the craisins, 2 tablespoons of honey, and the spinach. When the spinach wilts, remove the skillet from the heat and stir in the roasted winter squash. Set aside.
- Process the chickpeas, garlic, cumin, the remaining oil, lemon juice, 2 tablespoons of water, and salt and pepper to taste, in a processor or with a stick blender. Stir in the chopped cilantro.
- Melt the butter in a small pan. Place a loose-bottomed 11 inch quiche tin on a baking sheet and brush with some butter. Keeping the phyllo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 4 inches. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more phyllo sheets in the opposite direction in the same way and brush with more butter. Build up two more layers in this way, so there is a total of eight sheets of phyllo.
- Pile half the squash mixture in the centre of the pastry. Cover with the chickpea mixture, then top with the rest of the squash mixture.
- One at a time, bring the edge of each phyllo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter.
- Bake the pie for 30-35 minutes, until crisp and golden. Cover loosely with foil if browning, too quickly, near the end of cooking time.
- Just before the pie is ready, reheat any remaining butter, in the pan, add the remainder of the nuts and saute until golden. Spoon in the remainder of the honey and, when it melts, remove from heat and pour over the pie.
- Serve with harissa yoghurt sauce and lemon wedges, and a large tossed green salad.
MOROCCAN BRAISED BEEF
Steps:
- Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
- *An Indian spice mixture available in the spice section of many supermarkets.
MOROCCAN SPICED BEEF
Categories Beef Herb Quick & Easy Spice Summer Grill/Barbecue Gourmet
Yield Makes 2 servings
Number Of Ingredients 8
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
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
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
SPICED BEEF PATTIES WITH COUSCOUS
Provided by Robert Colombi
Categories Sauté High Fiber Low Sodium Lunch Ground Beef Spice Fall Healthy Cinnamon Couscous Coriander Bon Appétit Paris France
Number Of Ingredients 11
Steps:
- Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
- For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
- Mound couscous in center of platter and surround with patties. Sprinkle with cilantro and serve.
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- In a large bowl, combine the meat with the herbs and spices. Knead by hand for a minute or two to ensure the seasoning is evenly distributed.
- Shape the kefta into small sausage-like logs. Arrange the logs in a grill basket or thread and mold them onto skewers.
- Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat.
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