This Moroccan Beef Tajine is a hearty stew worthy of the name
For the uninitiated, a tajine is a type of stew named for the earthenware it is cooked in. Similar to poike found in South Africa (in the sense that it’s a large pot with many ingredients thrown in), this North African specialty was brought to Israel by the Sephardi Jews fleeing totalitarian regimes over the course of 100 years, culminating around the late 1940s and early 1950s.
In lieu of an actually tajine pot, you can use a “regular” large stove top pot and cook on low for around 2 hours. This recipe calls for the initial browning of the beef in a large pot and then the mixing in of all the veggies and spices together. It’s a relatively straightforward recipe but with all the ingredients, we gave it a ‘moderate’ difficulty.
Prep Time: 10 minutes
Cooks in: 2 hours
Ready in: 2 hours + 10 minutes
We recommend serving this delicious Moroccan Beef Tajine with couscous. The flexible grain is easy to cook up and it’s health properties, along with its ability to soak up flavor, will fill you up at the same time. Follow the directions on the package and time its readiness with that of the tajine so you can serve both nice and hot. Note: This recipe serves 4, however with the couscous added in you could easily fill up 6 with these proportions.
- 1/4 cup olive oil
- 2 lbs beef
- 1 large onion
- 4 cloves garlic
- 1 large tomato
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ginger
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 cup cooked rinsed and dried chickpeas
- 4 cups of water or beef soup stock
- 2 large potatoes
- 1/2 head cabbage
- 2 tablespoons honey or silan
- Fresh cilantro or parsley garnish
- Chop up your beef, onions, garlic, tomato, potatoes, cabbage. 1-2 inch pieces are recommended
- Heat olive oil in a large pot and brown the beef on medium heat. Make sure to turn regularly and then add in all of your spices and chopped ingredients
- Stir thoroughly and cover your final mixture with the water/beef stock
- Reduce heat to low and cover. Simmer 1 hour
- Add in your rinsed and dried chickpeas and cook for a further 30 minutes. Continue to stir regularly
- Add in chickpeas and stir regularly
- Stir in your honey or silan when you’re about five minutes away from finishing and get your couscous ready
To plate, dump and spread couscous on a large serving plate. Spoon your Moroccan Beef Tajine into the center and garnish with cilantro and parsley. The tajine juice can be served as gravy.
Did you enjoy the Moroccan Beef Tajine? Let us know in the comments what you think of this recipe!
Typically served on Shabbat, Hamin is a delicious meal from Sephardi & Mizrahi culture. With beef or chicken, this meal is perfect for Shabbat.
Rich, thick lentil soup is the perfect cure for a cold winter’s day or a summer’s rain. The traditional Addes Soup of Syria served hot is a real winner.
Sephardi Jews are responsible for bringing matbucha (also spelled “Matbukha”) to Israel and it has become one of the most popular dips in the country!
Baharat, which translates literally from Arabic to mean “spices” is found throughout the Mediterranean and Middle East in several different variations.
In our opinion, this is the best Challah Recipe there is, whether you’ve baked 1,000 or if this is your 1st. We’ve refined this easy recipe for years.
Baba Ganoush is generally served before a meal in Israel as an appetizer or as an afternoon snack.
The mix is used in soups, stews, curry-style dishes, rice and veggie dishes, and this Homemade Hawaij Recipe can be used for a unique flavor on all.
This Vegetarian Yemenite Soup is rich in flavor and light on ingredients making it perfect for a weeknight meal or starter for a Shabbat dinner.