Eid Recipes | Moroccan Meat with Olives and Preserved Lemon

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Moroccan main dish recipe that would be great for an Eid main dish. It is called the Moroccan Meat with Olives and Preserved Lemon. This meat dish is very popular during Eid in Morocco.

This dish can be prepared using beef, lamb or goat. It is traditionally prepared in a tagine, but the recipe below uses a pot or pressure cooker, if you do not have a tagine at home.

This Eid recipe is a must try for you!


Eid Recipes
Moroccan Meat with Olives and Preserved Lemon




Ingredients:

* 1 1/2 lbs. (700 g) beef or lamb, cut into 3-inch pieces
* 1 large onion, chopped fine or grated
* 2 cloves of garlic, chopped very fine or pressed
* 1/3 cup olive oil
* 1 tablespoon butter
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon ginger
* 1/2 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
* 1/2 teaspoon saffron threads, crumbled
* 1/4 cup chopped parsley and cilantro
* 2 1/2 cups water
* 1 handful red or green olives, with pits
* 1 preserved lemon, quartered and seeds removed

Method:

In a large pot or pressure cooker, mix the meat with the oil, butter, salt, pepper, ginger, and turmeric. Heat the meat over medium-high heat, and stir to brown all sides.

Add the water, saffron, parsley and cilantro. Cover the pot, and bring the liquids to a fast simmer.

Pressure cooker method:

If using a pressure cooker, cook the meat with pressure over medium heat for 40 to 45 minutes, or until the meat is quite tender. Add the olives and lemon. Reduce the liquids until they are mostly oils, or have the appearance of a thick sauce.

Pot method:

If using a pot, simmer the meat, covered, over medium heat for 1 1/2 to 2 hours, or until the meat is quite tender. Stir occasionally and add a little water if necessary to prevent the meat from scorching. When the meat is cooked, add the olives and lemon, and reduce the liquids until they are mostly oils or have the appearance of a thick sauce.

Meat with Olives is traditionally served Moroccan style on a large platter, with each person eating from his own side of the plate with crusty bread for scooping up the meat and sauce.

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Eid Recipes | Dahi Gosht (Lamb in Yogurt Sauce)

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular North Indian main dish recipe that would be great for an Eid main dish. It is called the Dahi Gosht, which is lamb cooked in yogurt sauce. This meat dish is very popular during Eid in India.

This Eid recipe is a must try for you!


Eid Recipes
Dahi Gosht (Lamb in Yogurt) Recipe




Ingredients:

* 500 gms boneless leg of lamb, cubed
* 500 gms yoghurt
* 1 tsp freshly ground pepper
* Salt to taste
* 1 tsp turmeric powder
* 3 tbsps each of garlic and ginger paste
* Green chillies to taste, finely chopped
* 3 tbsps vegetable, sunflower or canola oil
* 2 medium-sized onions, sliced
* 3 tbsps garam masala (see recipe below)
* 3 tsps coriander powder
* 3 tsps cumin powder
* 4 bay leaves
* 500 gm can of diced tomatoes
* 500 ml lamb stock
* 3 tbsps finely chopped mint leaves
* 3 tbsps finely chopped coriander leaves
* 1” piece of ginger, julienned

Method:

1) Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chillies together.

2) Marinate the lamb in this mixture for 30 minutes.

3) Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant.

4) Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.

5) Add the marinated lamb and cook till most of the liquid has evaporated. Pour in the lamb stock and cook till the meat is tender.

6) Adjust seasoning if needed.

7) Garnish with chopped coriander and mint and juliennes of ginger and serve.

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Eid Recipes | Moroccan Saffron Lamb

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Moroccan main dish recipe that would be great for an Eid main dish. It is called the Moroccan Saffron Lamb. This meat dish is very popular during Eid in Morocco.

This Moroccan lamb recipe uses mild seasoning to allow the natural flavors of lamb and fragrant saffron to dominate the dish.

This Eid recipe is a must try for you!


Eid Recipes
Moroccan Saffron Lamb Recipe




Ingredients:

* 1 1/2 kg. (about 3.3 lb.) lamb, cut into 3" or 4" pieces
* 3 cloves garlic, finely chopped or pressed
* 1 1/2 teaspoons salt
* 1 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
* 1/2 teasooon saffron threads, crumbled
* 1/4 teaspoon ginger
* 1/4 teaspoon pepper
* 4 tablespoons butter
* 2 tablespoons olive oil
* 1 small bunch cilantro, tied into a bouquet

Preparation:

Trim excess fat from the lamb, and then mix the meat with the garlic and spices in a pressure cooker or Dutch oven. Add the butter and oil, and cook over medium heat, uncovered, for about 10 to 15 minutes, stirring to lightly brown the meat. Don't allow the butter to burn.

Add the cilantro and about 3 cups of water – enough to come up the sides of the meat but not enough to fully cover it. Cover the pot, and increase the heat to high.

If using a pressure cooker: When pressure has been achieved, reduce the heat to medium, and cook for about 50 minutes. Remove from the heat, and check the meat to see if it's tender and can be pulled from the bone. If more cooking is needed, add a little water if necessary, and cook with pressure for another 10 minutes. When the lamb tests done, leave the pot uncovered and reduce the liquids to a very thick sauce which covers the bottom of the pot.

If using a Dutch oven: When the liquids are boiling, reduce the heat to medium and continue simmering, covered, for 2 1/2 to 3 hours, until the lamb is tender and can be pulled from the bone. Check the level of water occasionally, adding water if needed to avoid scorching. When the lamb tests done, leave the pot uncovered and reduce the liquids to a very thick sauce which covers the bottom of the pot.

To serve: Discard the cilantro. If desired, transfer the meat to an oven-proof dish and brown lightly under a broiler to color the meat. Place the meat on a platter or preheated serving tagine, and add the sauce. Serve with bread.

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Eid Recipes | Shish Barak from Lebanon

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Lebanese main dish recipe that would be great for an Eid dessert dish. It is called the Shish Barak. This meat dish is very popular during Eid in Lebanon.

Shish Barak is Small Lebanese meat patties, cooked and served in a yogurt sauce made with garlic & onion, served with rice. The unusual flavor comes from the combination of garlic and coriander.

This Eid recipe is a must try for you!

Eid Recipes
Shish Barak




Ingredients

1 cup ground meat
1 cup chopped onion
1/4 cup pine nuts
1/2 cup samneh (or butter)
1 tsp. salt
1/4 tsp. pepper
6 cloves of garlic
1/2 tsp. chopped kizbara (coriander)

Dough Method

1) Prepare a dough with 1 1/2 cups bread flour, half cup shortening, 1 tsp. salt and half cup cold water. Knead lightly and roll out a thin sheet on floured board.

Stuffing Method

2) Fry onions, pine nuts and meat lightly. Season and mix well.

Next

3) Cut the dough into circles not larger than two inches in diameter.

4) Put a teaspoon of stuffing on each and fold over. Press edges together firmly.

5) Now bend the half circle so that both ends meet.

6) Place on a tray and dry in a slow oven for 15 minutes. Heat one recipe of cooked laban (yogurt) and simmer the shish barak until the dough seems cooked.

7) Crushed garlic, salt and kizbara should be fried separately and gently in a small amount of samneh to enhance their flavors.

8) If fresh kizbara is not on the market, use the dried or substitute a few pounded seeds. Add to laban and simmer.

9) Serve tepid with rice.

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