Savoring Tradition: Crafting the Perfect Moroccan Couscous Tfaia with Beef
Embark on a culinary journey through the vibrant streets of Morocco with our latest recipe exploration. In this blog post, we delve into the heart of Moroccan cuisine, focusing on the art of preparing "Couscous Tfaia with Beef." A dish celebrated for its aromatic spices, tender beef, and the unmistakable flavors of North Africa, this recipe promises to transport your taste buds to the bustling markets and enchanting kitchens of Morocco.
Join us as we unravel the steps to create a culinary masterpiece that embodies the rich traditions and cultural significance of Moroccan couscous. From the selection of premium ingredients to the intricate blend of spices, every element of this recipe is designed to bring the warmth and hospitality of Moroccan homes to your own kitchen. Get ready to immerse yourself in the enchanting world of flavors as we guide you through the process of crafting the perfect Moroccan couscous tfaia with beef.
This dish would traditionally be made in a couscoussière with the meat cooking in the bottom compartment creating the steam for the couscous above. However, the couscous can be prepared separately and the dish combined at the end. The tfaia is a sweet mixture of onions and sultanas that is spooned on top of the stew.
- 750 g beef rump or chuck, cut into bite-sized pieces
- 1 onion, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- a pinch of saffron threads
- 500 g couscous
- 500 ml of warm water
- 1–2 tablespoons olive oil
- 15 g butter, broken
For the tfaia:
- 1–2 tablespoons olive oil
- 25 g butter
- 4 onions, thinly sliced
- 1–2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 2 tablespoons runny honey
- 3 tablespoons sultanas, soaked in warm water for 15 minutes and drained
- sea salt and freshly ground black pepper
- Preheat the oven to 180ºC (350ºF) Gas 4.
- Put the beef in the base of a tagine or heavy-based casserole with the onion, spices, and saffron. Pour in just enough water to cover, then bring to the boil. Reduce the heat, cover and simmer for about 1 hour.
- Meanwhile, tip the couscous into an ovenproof dish. Stir ½ teaspoon salt into the water and pour it over the couscous. Leave the couscous to absorb the water for about 10 minutes. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them. Scatter the butter over the top and cover with a piece of foil or wet greaseproof paper. Put the dish in the preheated oven for about 15 minutes, until the couscous is heated through.
- To prepare the tfaia, heat the oil and butter in a heavy-based saucepan. Add the onions and sauté for 1–2 minutes, until softened. Reduce the heat and add the spices, saffron water and honey and season to taste with salt and pepper. Cover and cook gently for 15–20 minutes. Stir in the sultanas and cook, uncovered, for a further 10 minutes.
- Tip the couscous onto a serving dish and create a well in the center. Using a slotted spoon, transfer the meat into the well and top with the tfaia. Strain the cooking liquid from the meat and serve it separately as a sauce.