#moroccan lamb stew

[spendwiselytoons]

Make-Ahead Moroccan Lamb Stew Recipe Don't let the long list of ingredients scare you. Once the spices are combined, this rich and flavorful Moroccan-style stew comes together easily.

[101fil]

Make-Ahead Moroccan Lamb Stew Recipe Don't let the long list of ingredients scare you. Once the spices are combined, this rich and flavorful Moroccan-style stew comes together easily. 1 tablespoon honey, 1/4 teaspoon ground cloves, 1 can diced tomatoes undrained, 1 can organic beef broth, 1 tablespoon butter, 1 teaspoon ground cinnamon, 1 can organic chicken broth, 1 can garbanzo beans drained and rinsed, 1/2 teaspoon ground ginger, 1 sweet onion chopped, 1 pound ground lamb, 2 sweet potatoes peeled and diced, 3 large carrots chopped, 1/4 teaspoon ground turmeric, 2 cans beef consomme, 1 cup dried lentils rinsed, 1/8 teaspoon curry powder, 1 teaspoon kosher salt, 1/2 cup chopped dried apricots, 1/4 teaspoon ground nutmeg, 1 teaspoon ground cumin, ground black pepper to taste

[morethansalad]

Vegan Jackfruit "Lamb" Tagine

[corxandforx]

Moroccan Lamb Stew

By: Cynara

Olympia, WA

[mariacallous]

Offal, aka organ meats, are about to make a comeback. Yes, I predict that brains, livers, spleens, tongues and testicles will feature heavily on the menus of Israel’s (and the diaspora’s Jewish/Israeli-style) hottest eateries by this time next year — if they aren’t already. Why? Because young chefs are increasingly inspired by traditional Jewish dishes, driving a return-to-roots style of cooking. And these old-school classics are notably innard-heavy.

Offal is an oxymoron; it’s both a poor-person food, which is why it was so popular in the shtetl, and a celebratory food, eaten on Shabbat and festivals. Many Sephardic cultures consider it a delicacy. Read on and decide for yourself.

Let’s start with an old Ashkenazi classic: chopped liver. While for me, it will always be in style, many of my contemporaries don’t feel the same. Luckily, young Jewish chefs have already set their sights on it, and may well have the power to convert millennial diners. Take Anthony Rose’s recipe in “The Last Schmaltz,” which sears the livers, then deglazes the pan with arak before blending, serving the chopped liver with thyme-scented caramelized onions.

Another well-known offal dish is the Jerusalem mixed grill. Made with chicken giblets and lamb parts, and seasoned with onion, garlic, black pepper, cumin, turmeric and coriander, this classic street food is believed to have originated sometime between 1960-1970 at one of two (now feuding) restaurants in Jerusalem’s Machaneh Yehuda Market. While the Jerusalem grill is far younger than most Jewish offal dishes, it originated in a similar way: Butchers had a surplus of unwanted offal so they sold it off cheaply, then some savvy chefs turned the offal into a desirable dish. The mixed grill was one of the first offal dishes to receive multiple modern makeovers. At his restaurant Rovi, Yotam Ottolenghi adds baharat onions and pickles, while Michael Solomonov included a Jerusalem grill-Southern dirty rice hybrid in “Israeli Soul.“

Of course, this is not the first dish based around grilled offal; Tunisian Jews liked to throw a selection of lamb or veal innards onto the grill, which they called mechoui d’abats, and Baghdadi Jews sought a similar smokiness, which they achieved by cooking chicken livers on the tandoor.

Roman Jews preferred their offal battered and fried, rather than grilled. Few know that their famed carciofi alla giudia (deep-fried artichokes) was often served alongside fried sweetbreads, livers, and — most notably — brains. North Africa’s Sephardi communities loved their brains, too, commonly serving them in an omelet called a meguina or menina on festive occasions. Meir Adoni referenced this love in his brain fricassee — a North African-French fusion dish of veal brains inside a croissant with harissa and preserved lemon — at his New York restaurant Nur.

Offal was also commonly used to add a depth of flavor to a soup or stew. Yemenite Jews — one of the few communities who continue to cook traditional offal dishes — make a soup with bulls’ penis and cows’ udders, while Eastern European Jews, particularly of Polish descent, continue to add kishke  — a sausage made of stuffed beef intestine — to their weekly Shabbat cholent. A slow-cooked stew called akod is one of the better-known dishes of Tunisian Jewish cuisine, where tripe flavored with cumin, garlic, harissa and tomato paste is the star of the show. Moroccan Jews eat a similar dish on Passover, which ditches the tomato paste but adds liver, heart, and beef dumplings.

Admittedly, there are some offal-based dishes that may find it trickier to stage a comeback. Ptcha – an aspic that reached its height of popularity in shtetl-era Ashkenazi communities — is arguably top of the list. However, it’s not without hope; ptcha was actually born in Turkey in the 14th century as a peasant soup made with lamb’s feet, served hot. This, I’d wager, is a more palatable gateway (it’s basically bone broth) to the Eastern European version, which opts for calves’ feet and allows the soup to cool and set into a jelly, thanks to the gelatin in the hooves.

It only takes one dish to change your view of offal from weird and unappetizing to tasty and versatile. If livers, brains and tripe were good enough for our ancestors, not to mention famed chefs, who are we to turn up our noses? Happy eating!

[najia-cooks]

فخارة العدس / Fukharat l'adas (Palestinian clay-pot lentils)

The name of this dish comes from "فَخَّار" ("fakhar"), meaning "pottery," and "عَدَس" ("'adas"), meaning "lentils." It is traditionally cooked in a قدرة ("qedra," clay pot) made from clay refined from local soil and shaped in family-owned pottery workshops. This type of pot is also used to make a lamb and rice dish of the same name commonly eaten in Gaza and Hebron. The qedra is filled with the cooking ingredients, sealed with a flour-water paste or with aluminum foil, and placed in a wood-fired oven—or buried in an earth oven—to cook for several hours, or even overnight.

This simple dish cooks red lentils with yellow onion, olive oil, and cumin to produce a smooth, earthy stew; additional olive oil and fresh lemon juice squeezed on after cooking add freshness and a tart lift, and شطة (shatta, red chili paste) is spooned in for heat.

As of 2019, the number of families producing qedra in Gaza had decreased from 40 or 50 to 3 or 4, according to workshop owner Sabri Attallah. The Israeli blockade which began in 2007 closed off foreign markets for Palestinian qedras, while cheaper, metal imports cut in on the local market. When the pots are exported to Israel, the multiple checkpoints and mandatory searches between Gaza and Israel cause many of them to break. The compression of Palestinians into small areas by Israeli government and settlers also spells problems for the qedra industry, as the smoke caused by firing pots reduces air quality for nearby residents. Many consider pottery-making to be both an integral part of Palestinian identity, and to be dying out: thus the targeting of Palestinians' economic self-determination targets cuisine and culture as well.

Today, Israeli weapons threaten Palestinian existence. Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems.

For the lentils:

1 cup split red lentils, rinsed

1 yellow onion, chopped

3 Tbsp olive oil

1 tsp cumin seeds, toasted and ground

Salt, to taste

About 3 cups water

For the shatta (شطة):

100g (about 1 cup) fresh red chili peppers

2 tsp table salt

2 Tbsp olive oil

To serve:

Olive oil

Juice of 1/2 lemon, or to taste

Sweet peppers, radishes, spring onions, pickles, olives, leafy greens, shatta (red chili pepper paste).

Instructions:

For the shatta:

1. Wash peppers and remove stems. Use a mortar and pestle, food processor, or potato ricer to reduce peppers to a paste.

2. Add salt and stir. Add olive oil and stir. Store extra shatta in a jar in the fridge; cover with a thin layer of olive oil to avoid spoiling.

For the lentils (in the oven):

1. Coat the inside a piece of clay cookware of sufficient size, such as a Palestinian qedra or a Moroccan tanjia or tajine, with olive oil. Add the rest of the ingredients, followed by enough water to cover the lentils by at least an inch (about 3 cups). Make sure that the opening of the pot is completely covered (e.g. with a layer of aluminum foil, and then the pot's lid).

2. Place the clay pot in your oven and then heat it to 500 °F (260 °C).

3. Reduce the heat to 150 °F (65 °C) and cook for 2-3 hours, until lentils are mushy.

For the lentils (on the stovetop):

1. Heat olive oil in the base of your clay cookware, or a large pot. Add onions and cumin and fry briefly.

2. Add water and lentils and cook, stirring occasionally, for 10 minutes on medium.

3. Lower heat to low and cook for another 30 minutes, until consistency is smooth and mushy. Add water as necessary.

To serve:

Transfer lentils to individual serving bowls. Top with lemon juice and olive oil. Serve alongside shatta (which you may choose to spoon into your bowl) and fresh vegetables.

[ask-good-cop-bad-cop]

▪️ In case anyone doubted my ability to cook- Moroccan lamb stew. Thought the dried apricots would be weird at first but it's pretty good.

[jewishbarbies]

successfully made my crock pot chicken taste like my grandmother’s moroccan lamb stew tonight and I wasn’t even trying

[makeitmingi]

so today is cooking saturday with my cousin group and some aunts. tonight was an amazing food night.

we made mishmishiya (moroccan lamb apricot tagine) stew dish with couscous, chicken gyros with pita, tzatziki and home made hummus. There was also alevropita (greek feta pie), spanakopita, maroulosalata and yemista (greek stuffed peppers/ tomatoes with rice, tomatoes and stock).

[voidcat-senket]

🍕🌍🐶 & 🤠 for the ask game!

🍕 - What’s the last thing you ate?

Just came back from a Moroccan restaurant, had coucous, lamb shoulder, duck flambe, eggplant stew, stupidly fresh hummus… hot damn it was good. And a fantastic syrah.

🌍 - What is your favourite accent?

My favorite to do is probably terrible fake Russian, it’s just fun. My favorite to listen to? Could not pick. Linguistics are delightful

🐶 - Do you have any pets?

I wish 😭 i grew up with cats but my current living situation dictates I do not

🤠 - Are you more of a city person or a country person?

I love being in nature but I’ve only lived in cities so I guess city person lol

[foodies-channel]

🍥 Slow-cook Moroccan lamb stew

🍔YouTube || 🍟Reddit

[sarahwilliams62]

Top 5 Moroccan Dishes You Must Try Before Visiting Morocco!

1. TAGINE

You'll observe that the Moroccans frequently ate tagine while you are in Morocco. It is a clay pot with a conical lid that is used for cooking various dishes slowly (beef, lamb, chicken, veggies, etc).

2. COUSCOUS (THE NATIONAL DISH OF MOROCCO)

Couscous, a Moroccan classic, is frequently consumed with stewed meat or vegetables. On Friday, the Muslim holy day, they traditionally make couscous for special occasions.

3. ZALOUK

Zaalouk is a common side dish that pairs well with crusty bread (sometimes written zaalouk). The spread is made with spices, garlic, tomatoes, olive oil, and eggplants.

4. FISH CHERMOULA

A combination of herbs and spices called chermoula is used for grilling or baking fish and seafood. Depending on the blend, you might taste saffron, coriander, onion, or chili peppers. It's also widely used as a dipping sauce, as you'll notice.

5. HARIRA

In essence, harira is a Ramadan meal that is eaten to break the fast at night and is often served as a Moroccan lentil soup or as an appetizer.

Wanna know more? To read the entire blog, Visit our website. Tailor-Make your Memorable Trip From Here if you want to enjoy Morocco and its cuisine privately!

[pinkaddiofficial]

Kebab (UK: /kɪˈbæb/, US: /kɪˈbɑːb/; Arabic: كباب, kabāb, [kaˈbaːb]; Turkish: kebap, [cebɑp]) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.

Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab.[1][2] The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

History

In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook Kitab al-Tabikh (Arabic: كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, there are descriptions of kabāb as cut-up meat, either fried in a pan or grilled over a fire.[3]

However, while the word kebab or shish kebab may sometimes be used in English as a culinary term that refers to any type of small chunks of meat cooked on a skewer,[1] kebab is mainly associated with a diversity of meat dishes that originated in the medieval kitchens of Persia and Anatolia.[4] Though the word has ancient origins, it was popularized in the West by Turks to refer to this range of grilled and broiled meat, which may be cooked on skewers, but also as stews, meatballs, and other forms.[1][4] This cuisine has spread around the world, in parallel with Muslim influence.[1] According to Ibn Battuta, a Moroccan traveller, kebab was served in the royal houses during the Delhi Sultanate (1206–1526 CE), and even commoners would enjoy it for breakfast with naan.[5] Kebab dishes have been adopted and integrated with local cooking styles and innovations, from the now-ubiquitous doner kebab fast food, to the many variations of shish kebab, such as the satays of Southeast Asia.[1]

The word kebab likely came to English in the late 17th century from the Arabic kabāb, partly through Hindustani, Persian and Turkish.[6][7] According to linguist Sevan Nişanyan, the Turkish word kebap is also derived from the Arabic word kabāb, meaning roasted meat. It appears in Turkish texts as early as the 14th century, in Kyssa-i Yusuf (the story of Joseph), though still in the Arabic form. Nişanyan states that the word has the equivalent meaning of 'frying, burning' with kabābu in the old Akkadian language, and kbabā כבבא in Aramaic.[8] In contrast, food historian Gil Marks says that the medieval Arabic and Turkish terms were adopted from the Persian kabab, which probably derived from the Aramaic.[4]

The American Heritage Dictionary also gives a probable East Semitic root origin with the meaning of 'burn', 'char', or 'roast', from the Aramaic and Akkadian.[9] The Babylonian Talmud instructs that Temple offerings not be kabbaba (burned).[4] These words point to an origin in the prehistoric Proto-Afroasiatic language: *kab-, to burn or roast.[10]

Varieties by region

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Kebab" – news · newspapers · books · scholar · JSTOR (February 2018) (Learn how and when to remove this template message)

For a list of kebab variants, see List of kebabs.

In most English-speaking countries, a kebab may be the classic shish kebab or souvlaki – small cubes of meat cooked on a skewer[1][6] – or, in North America where it is better known as gyros where as outside North America fast-food is known as doner kebab.[11][6][4] By contrast, in Indian English, Bangladeshi English, Pakistani English[12][13] and in the languages of the Middle East, other parts of Asia, and the Muslim world, a kebab is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinese chuan.

...

There are so many words I haven't heard of before here.

[russenoire]

my favorite cuisine ever mixes sweet and savory as a matter of course. moroccan food is absolutely heavenly and i think everyone should try a tagine at least once in their lives.

let me enjoy my prune and lamb shank stew in peace, man. and my homemade pizza with sweet tamarind sauce, shaved shallot, cilantro and roast chicken. and my pizza with ham and pineapple on it.

I refuse to believe anyone actually has a visceral reaction of disgust to pineapple on pizza. As far as “weird foods” go that’s one of the most tame examples and pineapple is probably the least offensive fruit to put in a savory dish. Pineapple antis are on some performative shit like the people who pretend to be really uncomfortable with the word “moist”

[mariacallous]

La Bola is a classic Madrid tavern. Located on a quiet backstreet, it is painted lacquer red on the outside, with a dark wood and colored tile interior. We arrived during a busy Sunday lunch service. The place was filled with multigenerational families and loud groups of friends who, like us, were there for the jewel of the crown, the most Madridian dish of all: Cocido madrileño, a stew that La Bola has perfected in its 150 years of operation.

Cocido madrileño (“the stew of Madrid” in Spanish) is a rustic dish of chickpeas, vegetables such as potatoes and cabbage, and a variety of pork cuts, sausages and marrow bones. At La Bola it is still cooked the traditional way, layered in individual clay pots over coal. The stew is served over two courses, making for a full meal. First, the busy waiter poured the cooking liquid out of the cocido pot into a soup bowl filled with vermicelli noodles, to be eaten like a soup. The chickpeas, vegetables and meats were placed on a platter for the main course (some serve the chickpeas for a second course and the meat with veggies for third). The scene repeated itself at almost every table in the packed restaurant, with guests watching in anticipation as the waiters laid out the cocido spread.

But as it turns out, the roots of this Madrid staple, this pork-laden stew, are deep in the medieval Sephardi community of Spain. Specifically, in a Shabbat overnight stew called adafina (AKA dafina, tfina and s’khina). 

To understand the dish’s amazing evolution, we need to look way back.

Muslims conquered the Iberian Peninsula in the early eighth century. They brought religious moderation to Al Andalus, in addition to new dishes, spices, fruits and cooking techniques. Since Jews and Muslims both avoid pork, their cuisines at the time were very similar. 

Cooking stews overnight, over or under coal, was a technique used by Muslims while still in the Levant. But in Al Andalus, it was the Jews who were most identified with this cooking method, mainly because it was a good practice for Shabbat, when lighting fire is not allowed. The word adafina comes from the Arabic word for “hidden” or “buried,” since the dish was cooked while buried under coal, though the dish is also known as ani or calinete (“hot” in Spanish) or hamin (“a warm dish” in Hebrew, a name that was used for Shabbat dishes in the Talmud). 

Adafina, just like cocido madrileño, consists of chickpeas, vegetables, meat (lamb) with the occasional addition of hard-boiled eggs (huevos haminados) cooked together at a low temperature overnight. Adafina is still prepared by Tunisian and Moroccan Jews of Sephardi descent around the world. Through the years, more ingredients were added to the pot, most notably potatoes from the new world, as well as wheat berries, sometimes tied in a cloth, and a sweet loaf of ground beef.

According to author and food historian Claudia Roden, Moroccan adafina was served in several courses, first potatoes and eggs with plenty of the soup, then the wheat and/or rice and lastly the meat with chickpeas. Just like the cocido is served in Madrid today.

The first cookbook available to us from the Iberian Peninsula is the 13th century Andalusian “Kitab Al Tabikh.” It includes six Jewish recipes, and two of them use the technique of covering the pot with another pot of coal to keep it warm. A third recipe, described as “Stuffed, Buried Jewish Dish,” is called Madfūn, an Arabic word that comes from the same root as adafina, to bury. Although the recipe is different to what we know as adafina today, the method of cooking it for a long time under coal is the same.

With the expulsion of the Jews from Spain in 1492, many left to Portugal, North Africa and the Ottoman Empire, where for 500 years they kept their prayers, language (Judeo-Spanish or Ladino) and their unique cuisine, which is why adafina is present in Moroccan homes today.

Those who stayed in Spain were forced to convert to Catholicism. To enforce the sincere conversion and prevent the conversos (converts) from practicing their Judaism in secret, the monarchy used the Inquisition, an institution that kept its devastating work well into the 19th century.

One of the ways the Inquisition spied on and convicted heretic conversos was by observing their food. They published guides with detailed descriptions of Shabbat dishes, matzah on Passover, eggplant dishes and the avoidance of pork. Interestingly, the conversos themselves, having no other resource available, used those same lists in order to learn how to keep their Jewish customs alive. Neighbors and servants reported their suspicions to the Inquisition authorities. And so adafina became one of the most incriminating dishes, punishable by cruel execution.

A letter written by an eager informer to King Ferdinand in 1516 says that “nearly all the residents of this city [Seville] smell Jews, them, their houses and the doors of their houses, because they are gluttons and pigs, and they nourish themselves with casseroles, garlic and adafinas,” as documented in Hélène Jawhara Piñer’s book “Jews, Food, and Spain.”

But if the roots of cocido madrileño are, in fact, in the Jewish Sephardi adafina, why is it full of pork?

While many conversos saw avoiding pork as the most important Jewish law to keep, others deliberately consumed pork in public in order to avoid any suspicion. “The conversos of Majorca were known as Xuetes (“xua” meaning “bacon” in Majorcan Catalan), explains Paul Freedman in his book “Why Food Matters.”

“Because their ancestors cooked and ate bacon in public to show their sincerity, but they only did this once or twice a year.”

“The one way to demonstrate that they [the conversos] now are Christian was to eat pork, so they introduced pork into the most famous dish they ate, adafina,” Mara Verdasco Arevalo, La Bola Tavern’s manager and owner, told me in an email. 

For hundreds of years after the expulsion, Spain had no Jewish community and the Jewish roots of many staples of Spanish cuisine were all but forgotten. In recent years, Spain has been making an effort to revive its elaborate Jewish history. Spanish governments have worked to renew Jewish quarters around the country, began issuing Spanish passports to Sephardim and opened new Jewish museums. Hopefully a thorough research of Spain’s culinary heritage, acknowledging the Muslim and Jewish roots, will be part of it.

[capellilavita-blog]

GET YOUR BRAAI ON THIS HERITAGE MONTH WITH BRUCE JACK WINES RESERVE COLLECTION

On Heritage Day, celebrated on the 24th of September, and throughout Heritage Month in September, South Africans come together to recognize and celebrate our Rainbow Nation’s rich tapestry of people, languages, and cultures. Across the nation, people gather to eat, drink, and be merry, embracing what makes us all uniquely South African.

BRUCE JACK RESERVE COLLECTION

Bruce Jack Reserve Sauvignon Blanc 2021

Tasting notes:This Sauvignon Blanc presents an intense nose of fig and cape gooseberry, characteristic of South Africa’s cool southern coastal vineyards. The palate is vibrant, featuring lively notes of green apple, fig, nectarine, and freshly cut grass.

Food pairing: Delicious on its own as a sundowner, or enjoy withseafood, vegetarian dishes, goat’s cheese and feta.

Awards:The Bruce Jack Reserve Sauvignon Blanc 2021 was honoured with a Double Gold medal at the Michelangelo International Wine and Spirits Awards.

Bruce Jack Reserve Stream Of Consciousness 2021

The name: “Sometimes we try too hard, we force things. Sometimes we need to stop trying and let life happen, sometimes we need to become one with the stream of consciousness,” says Bruce Jack.

The blend: This classic Rhône-style red wine is a blend of Cinsault and Shiraz with a touch of Grenache

Tasting notes:A hedonistic nose of chocolate-smothered purple plums framed by vanilla and Indian spices introduces a palate of enveloping black and red forest fruit, with hints of brambles and a whisper of white pepper.

Food pairing: Perfect for a braai, or enjoy with Moroccan lamb, herb-crusted steak, Indian or Malaysian curry, a heart-warming stew or a rich pasta. Also delicious with charcuterie, ratatouille and Gruyère cheese.

Awards:The Bruce Jack Reserve Stream of Consciousness 2021 is showcasedin the 2024 edition of 100 AWEsome Wines recommended by the Association of Wine Educators.

Buy Bruce Jack Reserve Sauvignon Blanc and Bruce Jack Reserve Stream Of Consciousness online at https://brucejack.com/our-wines/bruce-jack-reserve/

R150 per bottle

#BruceJackWines #GetYourBraaiOn #ChooseJOY