Meat

Moroccan Lamb Tagine epitomizes the rich flavors and communal dining ethos of North African cuisine. Originating from the Berber tradition, this slow-cooked stew boasts a harmonious blend of spices and vegetables, creating deeply flavorful and aromatic dishes. Tagine refers to both the conical clay pot and the contents simmered within.

Embodying warm, earthy flavors, every bite of Moroccan Lamb Tagine delivers a rich mosaic of spices like turmeric, ginger, and saffron. The tender meat, balanced with vibrant vegetables, provides a comforting and satisfying meal perfect for communal gatherings.

Ingredients

• 1 kg lamb or beef, cubed
• 1 tsp turmeric
• 1 tsp ginger
• 0.5 tsp white or black pepper
• Pinch of natural saffron
• 1.5 tsp salt
• 1 tbsp finely chopped parsley and coriander
• 3 cloves garlic, mashed or finely chopped
• 6 tbsp water
• 4 tbsp vegetable oil and olive oil mix
• 1 large onion, diced
• 1 large tomato, finely grated
• 200 g green beans
• 2 carrots, julienned
• 1 zucchini, sliced
• 200 g green peas
• 2 potatoes, quartered
• 2 tbsp olive oil (for finishing)
• Additional parsley and coriander for garnish

Preparation

1. In a bowl, combine turmeric, ginger, pepper, saffron, salt, parsley, coriander, garlic, and water. Mix until a homogeneous marinade forms.
2. Thoroughly coat the lamb pieces with the marinade. Cover and refrigerate for at least 30 minutes or overnight.
3. Heat the tagine pot on medium heat with the vegetable oil and olive oil mix.
4. Add the marinated meat to the pot and cook, stirring occasionally, for about 10 minutes until the meat changes color.
5. Add the diced onion, cooking until softened.
6. Pour in the grated tomato, ensuring it coats the meat evenly.
7. Arrange green beans, carrots, zucchini, and green peas over the meat, distributing them aesthetically.
8. Place the potato quarters on top. Cover and reduce the heat to low.
9. Allow to simmer for 1 to 1.5 hours, basting occasionally with the broth.
10. Before serving, drizzle with 2 tablespoons of olive oil and garnish with chopped parsley and coriander.

Did you know?

Tagine pottery dates back to the early days of Berber civilization. The unique conical lid allows for condensation to return to the dish, keeping it moist and flavorful. Moroccan Lamb Tagine, though a hallmark of Moroccan cuisine, is enjoyed across North African cultures, including Egyptian kitchens, where variations might include the addition of apricots, prunes, or almonds for a sweet twist. It’s common for the dish to be accompanied by couscous or bread to soak up the delicious sauce.

The name “tagine” itself evokes both tradition and technique, signifying a method of cooking that transcends mere preparation, embodying a ritual of gathering and sharing. In bustling Moroccan souks, you’ll find tagines simmering away, fragrant with the scent of spices. For many, preparing a Moroccan Lamb Tagine isn’t just cooking—it’s a way of preserving and celebrating a rich cultural heritage.

Egyptian Creamy Baked Pasta, known as Macarona Bechamel, is a beloved dish in many Egyptian households. This dish features layers of macaroni, savory ground meat, and a rich béchamel sauce, all baked to golden perfection. It’s a delightful representation of how Egyptian cuisine beautifully combines Mediterranean and Middle Eastern influences.

This pasta dish can be found gracing the tables of festive gatherings and cozy family dinners alike. The combination of creamy sauce and tender pasta with the seasoned meat filling makes it an unforgettable treat. Whether you’re familiar with Macarona Bechamel or trying it for the first time, this recipe promises to deliver authentic flavors with a comforting twist.

Ingredients

• 1 small spoon of butter (or ghee)
• 1 small onion, minced
• 2 garlic cloves, minced
• 500 gm ground meat
• 2 tomatoes, peeled and minced
• 1 tbsp tomato sauce
• 1 tbsp salt
• 1/2 tsp black pepper
• 1/4 tsp seven spice mix (optional)
• 500 gm macaroni
• 4 tsp butter (or ghee)
• 3 tsp oil
• 4 tsp flour
• 1.5 liters of milk (room temperature)
• 1 tsp creamy cheese (cheddar or cream flavored)
• 1 tbsp salt
• 1 cube of chicken stock
• Black or white pepper (to taste)

Preparation

1. In a pot, heat 1 small spoon of butter, then add the minced onion and stir well.
2. Add the minced garlic cloves, stirring until the onion and garlic change color.
3. Add 500 gm of ground meat, cooking until it browns. Then, add the minced tomatoes and 1 tbsp of tomato sauce, stirring well.
4. Season with 1 tbsp of salt, 1/2 tsp of black pepper, and optionally 1/4 tsp of seven spice mix. Cover and cook on low heat for 5 minutes.
5. Boil water with 1 tsp of salt and cook 500 gm of macaroni for 8 minutes. Drain and set aside.
6. In another pot, melt 4 tsp of butter with 3 tsp of oil. Stir in 4 tsp of flour, cooking on medium heat for 2 minutes.
7. Gradually add 1.5 liters of room-temperature milk, stirring continuously to avoid lumps. Add 1 tsp of creamy cheese, 1 tbsp of salt, black or white pepper, and 1 cube of chicken stock.
8. Continue stirring until the béchamel sauce is creamy but not too thick.
9. Mix half of the béchamel sauce with the boiled macaroni.
10. In a baking dish (25×30 cm with high edges), spread a layer of béchamel sauce, followed by half of the macaroni.
11. Spread the cooked ground meat over the macaroni, then layer the remaining macaroni on top.
12. Pour the remaining béchamel sauce over the top, ensuring an even distribution.
13. Optional: Add a mixture of whipped eggs or cheese for a golden crust.
14. Bake in a pre-heated oven at 180 degrees Celsius for about 5 minutes, or until the top is golden.

Did you know?

Macarona Bechamel is sometimes affectionately called the Egyptian version of Greek Pastitsio. Both dishes share a common Mediterranean heritage but are distinct in their flavor profiles. In Egypt, adding seven spice mix can give the meat filling a unique and aromatic edge, while the choicest blend of butter and ghee enriches the béchamel sauce.

Historically, pasta dishes like this became popular in Egypt during Ottoman rule, incorporating influences from various regions. The layering technique, similar to Italian lasagna and Greek pastitsio, showcases the adaptability and fusion of different cuisines. Using ghee, a staple in Middle Eastern cooking, instead of butter, can lend a deeper flavor, making this dish a true testament to the blend of eastern and western culinary traditions.

Additionally, the trick to a perfect Macarona Bechamel is balancing the béchamel sauce’s texture. It should be creamy enough to coat the pasta but sturdy enough to hold the layers together when sliced. This dish not only warms the dinner table but also carries a piece of Egypt’s rich culinary history with every bite.

Kobbah, an iconic dish throughout the Middle East, is a culinary delight often enjoyed at celebrations and special gatherings. This particular recipe offers an easy method for making Fried Kobbah, ensuring a perfectly executed dish without the need for a machine. The combination of flavors and textures in this dish is truly exquisite and well-loved by Egyptian families.

Comprised of a bulgur wheat shell encasing a savory meat filling, Kobbah (also known as Kibbeh or Quipe) showcases a harmonious blend of spices and ingredients. The dish not only holds historical significance across Lebanon and Syria but also maintains a cherished spot in Egyptian cuisine. By following this simplified recipe, you’ll discover why Kobbah is considered one of the best traditional foods.

Ingredients

For the Dough:

• 1 ½ cups of fine bulgur
• 2 ¼ cups boiling water (for white bulgur)
• 1 ½ cups flour, as needed
• 1 tsp dry mint
• 1 small spoonful of pepper molasses (or ground red bell pepper)
• 1 tsp marjoram (or lemon zest)
• 1 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• ½ cup vegetable oil
• 1 tbsp onion powder (or finely chopped onion)

For the Filling:

• 2 tbsp ghee
• 800 grams of minced meat (300g lamb, 500g beef)
• 2 finely chopped onions
• Salt and black pepper
• ½ cup crushed walnuts (optional)
• Pine nuts (optional)

Preparation

1. Place the bulgur in a large bowl and pour boiling water over it. Mix well so the bulgur fully absorbs the water. Let it rest until cool.
2. In a separate pan, heat ghee and add the minced meat. Stir until the meat’s water dries up.
3. Add finely chopped onions to the meat. Sauté until onions are wilted.
4. Season with salt and black pepper. Mix well and then remove from heat. Optionally, stir in walnuts or pine nuts.
5. For the dough, knead the cooled bulgur with flour, dry mint, pepper molasses, marjoram, cumin, salt, black pepper, vegetable oil, and onion powder. Add flour gradually until the dough is smooth.
6. Form a small piece of dough to test. If it holds without cracking, the dough is ready. Refrigerate to make it easier to shape.
7. Shape the dough into small ovals, making a cavity to fill with the meat mixture. Seal the edges well.
8. Refrigerate the shaped Kobbah for half an hour.
9. Heat oil in a frying pan. Fry Kobbah in small batches, starting with high heat, then reducing to medium. Turn pieces carefully to avoid breaking.
10. Cook until golden brown and crispy. Drain on paper towels. Serve warm.

Did you know?

Kobbah is not only a culinary staple in Egyptian cuisine but also a treasured dish in other Middle Eastern countries like Lebanon and Syria. This dish’s unique components—bulgur wheat and finely spiced meat filling—are testament to the rich culinary traditions of the region. Bulgur wheat is a key ingredient known for its high nutritional value and is often associated with the ancient grain cuisine of the Levant.

Interestingly, the preparation of Kobbah was traditionally a communal activity, especially in Lebanese and Syrian villages. Families would gather to make large batches, often preparing them in anticipation of celebrations or family gatherings. The versatility of Kobbah is notable; it can be fried, baked, or even cooked in broth for a different texture and taste.

Moreover, the dish has various regional names and versions. Known as Quipe in some South American countries due to migration, it reflects the cultural journey of Middle Eastern communities across the globe. Whether you enjoy it as a snack or a main course, Kobbah stands out as a flavorful testament to rich culinary heritage; well-loved in Egypt for its delicious ease and heartwarming taste.