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North African Recipe Ideas

North African Recipe Ideas

North African Recipes | North African Recipe Ideas | North African Recipe Tips and Tricks | North African Recipe Ideas for DinnerNorth Africa is a place with a rich and somewhat complicated culinary history. You’ve got the French influence mixed with the Tunisian and Moroccan traditional fare with a hint of Arab Middle East thrown in for good measure. It might seem a little bit scary, but if you’re willing to take the leap, you’re going to find some fabulous dishes that your family will love.

Tahini Beet Dip: Let’s start with something simple. This dish uses tahini as a base and is a fabulous alternative to your traditional hummus. Plus the splash of color from the beets is gorgeous.

North African Recipes | North African Recipe Ideas | North African Recipe Tips and Tricks | North African Recipe Ideas for DinnerIngredients:

  • 1 lb. beets, trimmed
  • 1/2 c. tahini
  • 3 Tbsp. fresh lemon juice
  • 2 cloves garlic
  • 3 ice cubes
  • salt and papper
  • 1 Tbsp EVOO to garnish
  • 1/4 c. toasted pine nuts, for garnish

Process: Fill a medium sauce pan with water and bring it to a boil. Toss in your beets and cook until they are nice and tender, which should take about an hour. Drain and peel the beets before transferring to a blender. Add in tahini, lemon juice, garlic, and ice cubes. Puree until smooth, then add salt and pepper to taste. Pour into a serving bowl and garnish with a drizzle of olive oil and sprinkle of pine nuts. Serve with slices of pita bread, chips, or fresh veggies.

Spiced Beef Stew with Carrots and Mint: Combining beef with the smokey spices of cumin and cinnamon with the twist of mint is a great way to incorporate some traditional flavors into a familiar dish.

North African Recipes | North African Recipe Ideas | North African Recipe Tips and Tricks | North African Recipe Ideas for DinnerIngredients:

  • 2 Tbsp. olive oil, divided
  • 12 oz. beef tenderloin cut into 1-inch cubes
  • 1 c. sliced shallots
  • 8 oz peeled baby carrots
  • 2 tsp. ground cumin
  • 1 1/2 tsp. pumpkin pie spice
  • 1/8 tsp. cayenne pepper
  • 1 Tbsp. flour
  • 2 1/2 c. beef broth
  • 1/3 c. chopped mint

Process: Using a large non-stick skillet over high heat, warm up 1 Tbsp. olive oil. Season the beef with salt and pepper, then saute until the beef reaches it’s desired doneness. 2 Minutes will get you medium-rare. Transfer the beef to a bowl to rest. Add the remaining oil to your skillet with the shallots and carrots. Continue to cooke until they are golden, which should take about three minutes. Add your spices and stir for about 30 seconds. Then sprinkle in your flour and stir for another 30 seconds. Whisk in your broth and bring to a boil. Once you’ve got a rolling boil, go ahead and reduce the heat to medium and simmer until the carrots are tender, which should take about 8 minutes. Add the beef back into the skillet and cook until the the sauce begins to thicken. Season with salt and pepper to taste, then add in 1/4 cup of the chopped mint. Sprinkle remaining mint over top as garnish and serve.

North African Recipes | North African Recipe Ideas | North African Recipe Tips and Tricks | North African Recipe Ideas for DinnerMoroccan-Spiced Lamb: If you’re looking to really take your dinner game up a notch, then this dish is for you!

Ingredients:

  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1 tsp. ground ginger
  • 1/2 tsp. ground black pepper
  • 2 racks of lamb, rib bones frenched
  • 3 Tbsp. olive oil
  • 1 lb. small carrots, peeled, halved
  • 8 scallions, trimmed
  • 1 clove garlic, grated
  • 1/2 c. plain Greek yogurt
  • 2 tsp. lemon juice
  • 1/2 tsp. harissa paste
  • 1 tsp. salt

Process: Set your oven to 425F. Mix all spices (ginger, cayenne, coriander, cumin, salt, and pepper into a owl and rub over lamb. Heat up the oil in a large ovenproof skillet on medium-high heat. Cook the lamb for about 5 minutes per side, then add in carrots and scallions and toss through pan drippings. Move the skillet to the oven and roast until the veggies are tender and brown. A meat thermometer should read 125F for medium-rare. In a separate bowl, mix the garlic, yogurt, lemon, and harrisa (you can get your harissa paste here). Season with salt and pepper and set aside. When the lamb and carrots are done, transfer the lamb to a cutting board so that it can rest for about 10 minutes. Cut each rack into two rib chops and serve with veggies and harissa yogurt.

And there you have it! Three starter recipes for any journey through North African cuisine.



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