Moroccan Beef tajine

This was my contribution for MFM 14 (Monthly event for multiply) hosted by Esti, I never been to Morocco but i could enjoy moroccan food as well. Tajine is special clay pot in which is used on Moroccan cooking. Tajine dishes are special cooked at low temperatures and resulting the meat get tender and special flvour of tomato sauce and saffron. Usually beef tajine served with couscous or pita bread.

1 kg beef cubes, cut into small pieces
green peas 1/2 cup
olive 1/4 cup
olive oil
2 onion
1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon safron
1/2 teaspoon hot red chili pepper flakes or 1/4 teaspoon cayenne pepper
2 tsp black papper
tomato 2, chunck
tomato paste 50 gr

In a crock pot or other slow cooker, stir onions, olive oil, cumin, saffron, paprika, ginger, salt, chili flakes, then add meat and enough water.

Cover and cook on high heat for 1 hours or 2 hour until meat get tender

Stir in green peas,tomato and olives during last 15 minutes of cooking. Mix well and serve with couscous or pita bread

Okra stew

Okra stew is popular throughout the Middle East and can be prepared with lamb or beef



1 kg fresh okra or frozen okra
1/2 kglamb (stew meat size)
2 large chopped tomatoes
2 spoon tomato paste
1 large chopped onion
6 diced garlic cloves
1/4 cup olive oil or vegetable oil
2 cups water
3 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon allspice
3 cloves
beef stock

Wash okra and trim off stems, and dry.
Heat oil in the pan then fry meat until colour has changed.
Saute chopped onions,diced garlic,tomato chopped, cloves and stir for 5 min. Add lamb meat,salt,beef stock and spices.
Add water and stir, bring to boil and then cover and cook on low heat until meat is tender.
Add in the end okra and tomato paste.
Mix well, cover and simmer until okra is tender.

This meal is excellent when served hot with rice or pita bread.

Beef steak

Arabic recipe are mostly grilling or berbeque.I got the recipe from my new cooking book recipe, beef steak Lebanese style.A simple and easy recipe for steak and serve over rice or pita bread :D



Sirloin meat 1 kg cut into cubes
potato 2-3 cut into cubes
2 carrot cut into round
50 gr green peas
1/4 cup parsley chopped
paprika 2 tsp,black papper powder 1 tsp, arabic spices masala 1 1/2 tsp
garlic 3 crushed, 2 big onion slice thinly
mushroom button 10 pieces, cut into two
water 2 cup
salt as required
oil for frying

1. Deep fry potato until brown colour, drained and set a side.
2. In the same oil fry meat until colour has changed and keep aside
3. In big bowl combaine carrot, green beans, meat, mushroom, water and all spices, mix well.
4. Transfer the meat into casserole dish and baked with 180 degree until vegetables and meat get cooked.
5. In the end add potato fried and peterselli, and baked for another 7 min (approximately)
7. Serve hot with pita bread and green salad.

Note: if u are using other than steak meat, time for cooking need longer time.

Za'atar manakish ( Arabian breakfast)

Today we have little celebration in our office and everybody selected manakish with cheese stuffed but for me cheese it too heavy and i prefer za'atar ;)
After 2 year have been stay in arab country, i could enjoy breakfast with arabian bread and a cup of "turkish coffee" (strong and heavy coffee). Manakish or Manaeesh[ is a Lebanese food made from dough topped with cheese or thyme (za'atar or ground meat, but used widely in many Middle Eastern countries. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast.



In Arabic, Zaatar refers to Thyme (Thymus vulgaris). Green za'atar mixture is traditionally composed of dried thyme (Thymus vulgaris), toasted white sesame seeds, and salt. Some sources additionally list savory, hyssop, oregano, cumin, and fennel seed — to name a few. Red za'atar is made with dried thyme with the addition of sumac.

In Lebanon, there is a belief that this particular spice mixture makes the mind alert and the body strong. For this reason, children are encouraged to eat a za'atar sandwich for breakfast before an exam. The mixture is also popular in Turkey, Syria, Jordan, Israel and North Africa. It is used to spice meats and vegetables, and it is also mixed with olive oil to make a spread . Za'atar also can be spread on a dough base for pizza, also known as the manakish.