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.
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.
I don’t make this recipe too often although I grew up eating fish balls at least once a week and I do miss it. I made it a few times before and I’m always happy with the results. I remember my mother grinding the fish and the other ingredients with a manual grinder – no electrical grinder 20 years ago and I was always impressed how the best recipes come out from hard work in the kitchen. When I had a bite of the fish balls I felt like I was transported back to Morocco sitting in my mom s kitchens and watching her making this delicious dish.
- 2 pounds of flounder, cut and washed – makes sure to remove the bones
- One onion sliced
- 1/4 cup of parsley
- All spice
- 6 tomatoes
- 2 garlic cloves minced
- 1/4 cup of water
- 1 egg
- 1 tbsp of olive oil
In a food processor, grind the fish, onion and parsley. In a bowl mix the fish with the egg, salt, pepper and all spice. Prepare the sauce: in a large pan, heat up olive oil, add the garlic and tomatoes. Mash them and add the water.
Add salt, pepper and paprika and mix.
With wet hands, form balls and place them in the pan. Cover and cook on medium heat for 15-20min.
I make this eggplant salad almost every week. Among all of the different types of eggplant salads you can find at a moroccan shabbat table, this one is my favorite. I grew up having it in Morocco every shabbat and here I am following the tradition! Dont be afraid to add one or two tbsp of oil during the cooking, eggplants absorb oil, and as the title says, this is a Moroccan recipe! Enjoy.
- 2 medium size eggplants, peeled and washed
- 1 red pepper diced
- 1 large tomato grated
- 3 garlic cloves minced
- Vegetable oil
In a large pan, heat up 2 tbsp of oil. Add the eggplants and peppers stirring so they don’t burn. Add the grated tomatoes and spices.
Cover and let it cook on a low fire for about 20min. Add 2 tbsp of oil. With a large fork, mash the eggplants and peppers until the eggpnts become tender.
Serve cold with cilantro.