Asian Style Beef Tacos

Posted by marocmama on Mar 12, 2012 in International Food | 1 comment

One of the best things I have found to supplement the lack of bread since moving to a more gluten-free existence (we’re about 80% GF – 20% no) are corn tortillas. Amazingly these guys have so many different uses! While we love a good taco bar as much as the next family – tacos every week would be a stretch. I came across a recipe on A Year of Slow Cooking for Korean Tacos and thought I’d try it out with a few tweaks. I’ve found that I need to hide the beginning stages of preparing meals because I’m met with grumbles of “Seriously? Why are you doing that? It’s not going to taste good…” I won’t tell you who is grumbling… Suffice to say once bites are taken, 9 times out of 10 there is no more complaining. This would be one of those recipes.

Halal Potluck Meal at American Muslim Mom

Posted by marocmama on Nov 11, 2011 in Moroccan Food | 1 comment

Our mosque holds a community potluck once a month and I’m always looking for a recipe to satisfy and not break the bank.  Stop by and check out my post on American Muslim Mom for a great meal to use up some of your leftover Eid lamb!

Don’t forget to enter my giveaway for a Shenzhen Knife.  You’ve only got a few days to enter!

Khlii – Moroccan Preserved Meat

Posted by marocmama on Sep 7, 2011 in Moroccan Food | 4 comments

Have you ever seen Andrew Zimmern’s Bizarre Foods Morocco?  If so you saw khlii.  Overall I was disappointed with this episode because frankly it just wasn’t that bizarre to me!  When he tried khlii it was labeled as rotten meat.  It’s not rotten meat.  Khlii is made from beef or lamb that is seasoned and then dried in the sun for a few days – it’s like a natural dehydration.  It’s then cooked in a combination of oil, water and animal fat and stored.  The fat portion congeals and the pieces of meat are in the mix.  Khlii is then used in several ways.  One of the most popular is in scrambled eggs but it’s also stirred into soups or with beans.

MarocBaba loves khlii and so for this Ramadan I ordered him some from Moroccan Khlii in Orlando as a surprise.  It came in handy one night when I was just too tired to make dinner.  Overall he gave it a rave review.  I don’t like the flavor of khlii so I’m going to leave this review in his able hands!  The taste was very much like home and he liked that the pieces of meat were bigger and more flavorful.  I highly recommend ordering from Moroccan Khlii.  You can check out their Facebook page and follow on Twitter as well.  Here’s a photo tutorial of khlii and eggs.

Khlii coming out of the freezer directly into frying pan.

Next turn up the heat and melt the fat.

Beat 2-3 eggs well and pour into the pan.

Cook on medium heat until the eggs set. Eat with bread!

Visiting Some Old Favorites

Posted by marocmama on Aug 6, 2011 in Ramadan | 7 comments

On the weekends I usually take a little more time to prepare larger meals and favorite foods.  For me during the week it’s just too hard to keep up and I’m usually too tired for any major cooking after a day at work.  I try and circumvent a lot of this stress by cooking a little more on the weekend and freezing food to use during the week.  If this isn’t a technique you use I highly recommend it.  Just about anything can be frozen from breads to soups, desserts and baked goods.  If you don’t use your freezer but would like to, leave me a comment below.  If there’s interest I’ll do a post about how I cook for my freezer.

The meal plan for tomorrow;

Suhoor: A great high protein breakfast during fasting is oatmeal.  I love baked oatmeal because it has an added flavor that you just can’t get from the instant kind.  I’ve used this recipe for Amish Baked Oatmeal from Taste of Home several times.  You can freeze leftovers in individual portions for re-heating.  When re-heating use whatever toppings appeal to you.  Fruit, nuts, and honey are some great ideas.

Iftar: You probably have a little left over harira.  Heat that up for iftar today and serve with rghaif, MarocBaba’s favorite and a staple I make en mass during Ramadan.  It’s a little time consuming so if you do decide to make it – just make plenty.  To save freeze in a single layer on a cookie sheet for about 30 minutes and slide into a Ziploc bag.  Freezing individually keeps them from sticking together in the bag.

Dinner: From one of my past guest posts Amnah’s Meatball Tajine is a great dinner meal that can be prepared ahead of time and finished when ready to eat.  I think you’ll like it as much as I do!  Serve with a side of roasted baby red tomatoes prepared with olive oil and sprinkled with sea salt.

Slow Cooker Mediterranean Shredded Beef with Olives

Posted by marocmama on Jul 26, 2011 in American Food | 14 comments

Slow cookers are a great tool to have in the kitchen especially during the hot summer months.  Using one makes it possible to have warm food without having a hot kitchen.  It is a one pot wonder!  For this recipe I used my trusty slow cooker along with some Lindsay Manzanilla Olives.  These olives are grown in Spain and California and are often stuffed with pimentos.  They are firm and have a slightly tart taste.  At only 25 calories for 5 olives I think they dispel the notion of olives as a calorie laden food!

If you’ve got a potluck or a summer get together coming your way, this recipe comes highly recommended from the greatest of taste testers – my mom.

Ingredients

• 2-3 lb arm roast of beef (I use organic free-range)
• 1 cup of Italian dressing
• at least 1 cup of Lindsay Manzanilla Olives – use as many as you would like!

Mandatory Entry: What is your favorite summer recipe using olives?  You can share a link, leave a recipe name or type out the recipe.

Additional Entries

• Follow Lindsay Olives on Twitter
• Follow MarocMama on Twitter
• Tweet about this giveaway (see the little Twitter icon below – go ahead and click and the tweet will pop up automatically.)
• Follow Lindsay Olives on Facebook
• Follow MarocMama on Facebook
• Share this giveaway on Facebook (just like Twitter, clicking the Facebook icon below will auto-populate a message to share with your friends).

Good luck! The winner will be selected on August 2, 2011 at random and notified via email.  If the winner does not respond within 48 hours a new winner will be selected.  This giveaway is open to US residents only (sorry international friends!)

*Disclaimer: I was compensated by Lindsay Olives for doing this series of posts. However all opinions and recipes are my own creations and done so exclusively for this event.

Guest Post: Amnahs’ Moroccan Meatball Tagine

Posted by marocmama on Jun 21, 2011 in Moroccan Food | 2 comments

Today’s guest post is from a new blogging buddy of mine.  Amnah is an absolute darling and I have really enjoyed getting to know her.  She is a fellow contributor at American Muslim Mom and is the mom I wish I could be!  You should really stop by her blog, Little Life of Mine for more food, adorable pictures and activities with her beautiful girls.  Connect with Amnah on  her site, Twitter or Facebook.

Visiting Morocco has been on the top of my travel wish list for as far back as I can remember. In fact it comes in at number one, two, and three, just in case if my husband ever doubts my desire to travel there. To me it is the ultimate destination that I believe would provide the romantic, historical, and adventurous aspects of an amazing vacation. The architecture and vibrant use of colors always take my breath away. I’m certain the atmosphere of Moroccan souks are just as movies portray them: exotic, mysterious, and a feast for the senses. The traditional clothing with it’s old world charm is so beautiful that you just can’t help but be taken back to another time.

It’s when my mind drifts to the foods that I would consume there, my stomach begins to rumble and my fingers start to itch with the urge to start searching for a ticket to book. Plentiful and flavorful spices enhance every dish. Fresh fruits and vegetables jewel the plates with their natural colors. Couscous makes the perfect landing for a saucy tagine. All downed with a refreshing mint tea. Oh my, what’s not to love?

I live vicariously through Amanda and her recipes. I enjoy her images from Morocco and hearing about her experiences. I’ve found a wonderful friend in Amanda despite never having “met” her. I pray our first meeting is in a busy and loud Moroccan souk. A fez may or may not be involved.

Moroccan Meatball Tagine with Herb and Lemon Sauce {via Cooking Moroccan}

Meatballs:
½ onion, roughly chopped
3 tablespoons Italian parsley, roughly chopped
2 slices, crusts removed
1 egg
1 pound ground beef or lamb
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon freshly ground black pepper

Herb and Lemon Sauce:
4 teaspoons butter or oil
½ onion, finely chopped
½ teaspoon paprika
½ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 ½ cups chicken stock
3 tablespoons cilantro, chopped
3 tablespoons lemon juice

To make meatballs:

Put the onion in a food processor and process until finely chopped. Tear bread into pieces, add to the onion, along with the egg, and process briefly. Add the beef or lamb, cumin, paprika, and 1 teaspoon salt and process to a thick paste, scraping down the side of the bowl occasionally.
Alternatively, grate the onion , chop the parsley, crumb the bread, and add to the meat in a bowl with the egg, spices, and seasoning. Knead until the mixture is paste like in consistency.
With moistened hands, shape the mixture into walnut-sized balls and place them on tray. Cover and refrigerate until required.

To make herb and lemon sauce:
Heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden. Then add the paprika, turmeric, cumin, and cayenne pepper and cook for 1 minute, stirring. Add the chicken stock and bring to a boil.
Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes. Add most of the parsley and lemon juice and season further if necessary. Return to a boil and simmer for 2 minutes. Transfer to a tagine or bowl, sprinkle with the remaining parsley, and serve hot.

Good News and Greek Stew

Posted by marocmama on Jun 9, 2011 in International Food | 0 comments

It seems that there are so many good things going on lately for me and this little blog.  I started this site in 2007 because my younger sister was always bugging me for recipes.  I am so happy that it has become so much more than just a recipe dumping ground!  Only a few days ago I posted about Multicultural Familia a new website and resource for multicultural families.  I am really enjoying being a site contributor and hope you’ve had a chance to visit the site too.  I’ve got a lot more great posts coming up.

If you’re a Facebook fan or Twitter follower you will know that I am also a new contributor to American Muslim Mom.  I am just in awe right now of all these opportunities coming my way.  When Ponn asked me if I would be interested in writing for her site I was a little intimidated but soon realized I do have a lot to say that I don’t always feel belongs here.  Contributing posts to American Muslim Mom about being a Muslim mom working outside the home and about raising boys is offering me a chance to talk about things I am passionate about without cutting into the food time I share here.  I really encourage you to join me there if you’re interested in these topics.  Ponn has gotten together a great group of Muslim moms to talk about a wide range of topics and I know that it is really going to be great.  Stop over now to hear interviews with all the new contributors (including me)!

Now back to the food….

Have you noticed that it’s Balkan’s week around here?  I don’t know what it is but I was making Greek food and Lana was guest-posting so ultimately I think you’re the winner!  For me Greek food is summer food.  Maybe it’s because I went to Greece in the summer and so the correlation is always there.  Yiouvetsi and orzo was, at first bite, one of my favorite foods – ever.  Paired with a fresh and delicious Greek salad I always ordered this meal when it was available.   The taste that always stands out in this meal is the tomato, both in the yiouvetsi and the salad.  Fresh, sun ripened fruit, fresh in a cucumber, tomato, olive and feta salad drenched in really good olive oil and sea salt.  The same tomatoes combined with garlic and tender beef over al dente orzo made was simply a meal  from heaven.  You can make it at home easily too.

Ingredients

• 1 lb (2 kg) beef short ribs (any beef will work, this is what I had)
• 3 cloves of garlic chopped finely or crushed
• 1 tsp chopped fresh oregano leaves
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 c (8fl oz) of tomato sauce
• 1/3 c (3-4oz) cherry juice*
• 2 tsp white vinegar*
• 2c  (16oz) water
• 2 c (750g)  orzo
• grated cheese for topping

*traditional Greek Yiouvetsi is made with red wine.  As we do not drink or use wine in cooking this is my substitute.  If you prefer to use wine 1/2c should do the trick.

Directions:

I made this in a pressure cooker, but you can use a heavy bottomed pan instead.

• In the bottom of the pressure cooker add the olive oil and brown the meat on medium high heat.  Add all of the remaining ingredients except for the oregano, orzo and cheese.  Cover pressure cooker and cook for 45 min – 1 hour.  Release the pressure and open.  Check the tenderness of the meat.  It should be falling off the bone.  Stir in the oregano at this point.  You should have a medium thickness sauce left over.  If there is too much water continue cooking uncovered until sauce reduces.
• Boil 5-6 cups of water separately and add orzo.  Cook for 8-10 minutes until al dente.  Strain excess water and reserve to serve.
• To finish the dish, spoon orzo at the bottom of the plate, followed by the meat and sauce on top.  Sprinkle or grate with a good Greek or Italian cheese such as kefalotyri, parmigiano, pecarino or romano.

Don’t forget your Greek salad on the side!!!

I removed the bone and chopped up the beef before reducing sauce.

Beef and Chickpea Tajine

Posted by marocmama on May 30, 2011 in Moroccan Food | 2 comments

After I had my youngest son I became very anemic.  I was tired all the time and I felt like every little ounce of energy I had was being sapped out of my system.  I chalked this up to having a 3 year old and a newborn but a post-partum visit revealed that my iron levels were very low.  I’ve never really enjoyed red meat, aside from a great steak now and then but the doctor also told me one of the best ways to get a big boost of iron was to eat liver or red meat.  I’ll let you guess which one I picked.  K is now 4 1/2 and I still struggle with my iron levels.  It’s at a point now where I can tell when I’m in need of some more iron to give me a boost.  This was a really long-winded way of sharing with you a beef recipe that I really DO enjoy.

Ingredients

• 1/2 lb beef (or lamb) bone in preferably
• 1 tbsp olive oil
• 2 tsp cumin
• 1/2 tsp black pepper
• 2 tbsp (chopped finely) Italian parsley
• 1 tbsp crushed garlic
• 1 can of chickpeas (you can use dry – make sure to soak at least 24 hours before using)
• 1/2 preserved lemon
• enough water to cover meat
• Crusty bread to eat with

 
Directions (for pressure cooker)

• In the bottom of a 4qt pressure cooker add olive oil, garlic, cumin, and pepper and turn heat to medium.  Next place in the pieces of meat and brown on all sides.  If it seems too hot add a little bit of water so that the spices do not burn.

 

• After browning adding enough water to cover the meat, as well as the Italian parsley and preserved lemons. (if using dry chickpeas you will want to add them at this point too)

 

• Cover the pressure cooker and cook about 45 minutes.  Remove from heat and release steam.  Check on the tenderness of the meat.  It should be falling apart.

 

• Add the chickpeas and place pressure cook back onto a burner with the cover off.  The final step is to reduce the liquid remaining and cook through the chickpeas.

 

• The final consistency should be thicker than a soup but thinner than a stew with enough sauce leftover to eat the dish with.

 

• Serve the tajine with a loaf of crusty bread.

 
Directions (for Dutch Oven)

• In the bottom of a dutch oven add olive oil, garlic, cumin, and pepper and turn heat to medium.  Next place in the pieces of meat and brown on all sides.  If it seems too hot add a little bit of water so that the spices do not burn.
• After browning adding enough water to cover the meat, as well as the Italian parsley and preserved lemons. (if using dry chickpeas you want to add them at this point as well)
• Cover and cook about 1h and 30 minutes checking the tenderness of the meat in the final 30 minutes of cooking.  It should be falling apart.
• Add the chickpeas and continue cooking with the cover off.  This final step is to reduce the liquid remaining and cook through the chickpeas.
• The final consistency should be thicker than a soup but thinner than a stew with enough sauce leftover to eat the dish with.
• Serve the tajine with a loaf of crusty bread.