Search results
Results from the WOW.Com Content Network
Get the Moroccan Lamb Stew with Couscous recipe at Jessica Gavin. ... Slow Cooker Lamb Curry. Using a slow cooker is an easy way to get fall-off-the-bone with little effort.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Slow Cooker Roast Beef. Billed as costing "less than 72 cents per person," this dish relies on cheap staples such as chuck roast, potatoes, carrots, onion, and spices with the slow cooker doing ...
Algerian and Moroccan tajine dishes are slow-cooked stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. [16] [17] [18] Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajines. The sweet and sour ...
Harira (Arabic: الحريرة al-ḥarīra) is a traditional North African soup prepared in Morocco [1] and Algeria. [2][3][4] Algerian harira differs from Moroccan harira in that Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served ...
Add leeks, garlic and wine to pot and scrape up browned bits on bottom of pot. Cook for 2 minutes, stirring occasionally. Add tomatoes, broth, pepper and Rosemary. Bring to a simmer. Return lamb ...
Berber-style lamb stew—A simple stew of lamb cooked with vegetables, such as potatoes and carrots, in a traditional clay pot. Borzgane–A sweet and savory couscous that mixes crunchy dried fruits and tender meat. It is a festive couscous prepared to welcome spring. Bouza—rich and sticky sorghum puree.
A yeasted semolina pancake. [1] Briouat. Entrée. Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) [2][3] Boulfaf skewers. Entrée. Cubed lamb liver wrapped in lamb fat, grilled on skewers [1] Bourekas.