This Moroccan Beef Stew in a Pumpkin dish brings a new twist to a ground beef dinner that’s being served with rice or pasta. When scooped out of the pumpkin, the meat has unexpected, delicious flavors.
- 1 large pumpkin
- 1 pound ground beef
- 1 small can tomato sauce
- 2 teaspoons salt
- 2 teaspoons pepper
- Olive oil
- 2 teaspoons Paprika
- 1 teaspoon cinnamon
- 1 onion, diced
- 1 medium size potato, peeled
- 1/3 cup chopped fresh cilantro
- 1/2 teaspoon allspice
- 1 teaspoon garlic powder
- 1/3 cup unflavored bread crumbs
1. Start by cutting the lid of the pumpkin. Scrape out the inside by removing all the seeds and membrane. Heat the oven on 400°F and roast for about an hour.
2. Meanwhile, in a large skillet, heat up one tablespoon of olive oil and sauté half of the onion until translucent. Add the tomato sauce and lower the fire. Season with 1 teaspoon of salt, pepper, paprika and cinnamon.
3. In the food processor, combine the remaining onion, potato and cilantro and pulse a few times. Add this mixture to the ground meat. Mix together the salt, pepper, all spice, paprika, olive oil, garlic powder and breadcrumbs.
4. Cook over medium heat for about 35 to 40 minutes.
5. Remove the pumpkin from the oven. Fill the inside with the ground beef mixture and return to the oven for 5 min
To serve: Scoop out parts of the cooked pumpkin along with the filling and serve on top of rice or pasta.
Oyster steak is a delicious cut of meat and very easy to prepare: only sear it for a couple of minutes. I served it many times with different side dishes but this time I decided to create a different kind of accompaniment.
- 1 oyster steak
- 1 tsp salt
- 1 tsp pepper
- 1 onion diced
- 2 tbsp of cornstarch and 2 tbsp of cold water
- 2 tbsp of dijon mustard
- Half a cup of hot water
- 1 tbsp of rosemary
- 1 tsp of garlic
- Olive oil
Heat up 2 tbsp of olive oil in a large pan. Rub salt and pepper on both sides of the steak. Sear the oyster steak for about 2-3 minutes on each sides. Set aside.
Heat up one tbsp of olive oil. Sauté the onions and add the garlic. In a small bowl, mix the cornstarch and the flour. Add the rosemary and the hot water. Lower the fire and add the mustard. Stir in the cornstarch mixture and cook until thickened.
Pour the sauce over the steak.
There are many variations to meatballs. But the secret to making perfect meatballs is to let them rest in the fridge for at least 30 minutes before cooking them. Leeks along with ground cloves and all spice give to this dish a unique flavor.
- 2 medium leeks washed and trimmed
- 1 medium size potato
- 1/3 cup of fresh cilantro
- 1 pound of ground beef
- 1/2 cup of breadcrumbs
- 1 tablespoon of oil
- 1 tablespoon of salt
- 1 tablespoon of pepper
- 1 teaspoon of ground cloves
- 1 teaspoon of all spice
- 2 cups of pareve chicken stock
Serving: 12 meatballs
Prep time: 1h 30minutes
Cook time: 25min
Boil the leeks for about 45 minutes. Once they are ready, rinse them under cold water.
In the bowl of a food processor, grind the leeks, potato and cilantro. Add this mixture to the ground beef along with the breadcrumbs and the spices. Mix very well with wet hand. Cover the bowl and refrigerate for about 30 minutes.
In a large pot , heat up 2 cups of pareve chicken stock. Form your meatballs and arrange them in the pot. Cover and cook on a low fire for about 20 to 25 minutes.
I can litteraly make those with my eyes closed. My mother gave me this recipe a long time ago and whenever I feel like having a real moroccan dish I make it. It’s simple, easy and full of flavors!
- 1 pound of ground beef
- 1 medium onion
- 1 medium potato
- 1/4 cup of fresh parsley
- 1/4 cup unflavored breadcrumbs
- 1 tbsp of olive oil
- 1 tbsp of cumin
- 1 tbsp of clove
- 1 tbsp of cinnamon
- 1 tbsp of nutmeg
- 1 tbsp of all spice
For the tomato sauce:
- 1 medium onion sliced
- 1 can of crushed tomatoes
In a food processor, grind the potato, onion and parsley. In a large bowl, mix together the ground meat, breadcrumbs, olive oil, spices and the onion potato mixture. Mix very well. Cover the bowl and let it rest in the fridge for about 30minutes.
In the meantime, prepare the tomato sauce: in a large pan, heat up 1 tbps of olive oil. Add the onions and sauteed for about 3-4 minutes. Add the tomato sauce and the spices; mix very well.
Form small bowls with the meat and add them to the pan. Cover and cook on medium for about 20 minutes.