Ingredients with Measurements:
- 1 lb beef, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, diced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- 1 cup kabkabou (cracked wheat)
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add beef and cook until browned on all sides.
3. Add onion and garlic, and cook until softened.
4. Add tomatoes, paprika, cumin, coriander, salt, and black pepper. Stir to combine.
5. Add water and bring to a boil.
6. Add kabkabou and stir to combine.
7. Reduce heat to low, cover, and simmer for 30 minutes or until kabkabou is tender and beef is cooked through.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking beef and vegetables, low heat for simmering kabkabou and beef.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Carbohydrates per serving: 38g
Protein per serving: 24g
Substitutions for ingredients:
- Lamb or chicken can be substituted for beef.
- Diced canned tomatoes can be substituted for fresh tomatoes.
- Bulgur can be substituted for kabkabou.
Variations:
- Add chopped bell peppers or carrots for additional vegetables.
- Use different spices such as cinnamon or turmeric for a different flavor profile.
- Add chickpeas or lentils for additional protein.
Tips and tricks:
- Brown the beef well to develop flavor.
- Use a large pot with a lid to prevent the kabkabou from boiling over.
- Stir occasionally to prevent sticking.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Serve with a side of yogurt or cucumber salad.
Suggested side dishes:
Hummus, pita bread, or roasted vegetables.
Troubleshooting advice:
If the kabkabou is not tender after 30 minutes, add more water and continue to simmer until tender.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Kabkabou is a traditional cracked wheat used in North African cuisine.
Flavor profiles:
Savory, earthy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Moroccan