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Moroccan beef in the roaster with bulgur wheat by Athena Loizidou

  • NAVA Preparation time20’
  • NAVA Cooking time240’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

For 5 servings

600 gr. beef, cut into cubes 2 cm.

1 large red onion, peeled and chopped

40 gr. olive oil

400 gr. tomatoes, finely chopped

200 ml water

1 cube beef broth

800 gr. pumpkin, peeled and chopped in cubes

80 gr. dates, seedless, cut in half


To serve:

2 tablespoons roasted almonds, coarsely chopped

Coriander leaves


For the spice mixture:

1 tablespoon Rass el hanout spice mix (for our blend we put 1 teaspoon from each of the following: ginger, nutmeg, clove, cinnamon, turmeric and allspice)

1 tablespoon cumin

1 tablespoon cinnamon

1 tablespoon ginger

1 tablespoon sweet paprika

Salt and pepper


For the bulgur wheat:

160 gr. fine bulgur wheat (special for salads / cups)

400 ml of boiling water

20 gr. olive oil

Salt and pepper

Recipe Directions

1. Mix all the spices together in a small bowl and add a pinch of salt and pepper.

2. Put the meat in a large bowl and grate it with the spice mixture. Then cover it with plastic wrap and place it in the fridge for 3 hours or preferably from the night before.

3. When we are ready to cook, heat our oil in a roaster over medium heat. Add the meat and fry for 5 minutes. Add the onion and fry for another 2-3 minutes.

4. Add the tomatoes, the water, the broth and mix them. Bring to a boil, then cover the roaster and put it in the oven for 4 hours.

5. One hour before the end of cooking, remove the roaster from the oven and open it. Add the pumpkin pieces and the dates. Cover again and put back in the oven. At the end of cooking the meat should be very soft.

6. At the same time we make our bulgur wheat. Put it into a bowl, add the boiling water, the salt, the pepper, the oil and mix them. Cover the bowl with plastic wrap and let it for 15 minutes.

7. Serve the beef with the bulgur wheat. Add the roasted almonds and the coriander leaves on top.

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