RECIPES

If you can’t make it Dar Namir anytime soon, here’s a little taster of dishes to make and enjoy at home. New recipes are uploaded about once a month.

BEEF AND CARDOMOM KEFTA WITH CINNAMON-SPICED TOMATO SAUCE (serves 2) 

For the meatballs

250g good quality minced beef (ideally organic)
3 spring onions, finely chopped
1 tsp cardamom (about 6 pods, seeds removed & crushed to powder in a pestle and mortar)
Salt & pepper (pinch of each)

  1. Mix all the ingredients together in a food processor
  2. Take a teaspoon-sized amount of the meat and roll into balls
  3. Chill in the fridge for at least 30 minutes, before frying in a little oil until lightly browned

For the sauce

1 small onion, finely chopped
2 cloves garlic, finely chopped
5 large ripe tomatoes, finely chopped
1-2 tsp cinnamon
1 tsp brown sugar
1 tsp balsamic vinegar
1 tsp butter
Salt & pepper

  1. Saute the onions and garlic in olive oil over a medium heat (they should be translucent not browned)
  2. Add the cinnamon, sugar and balsamic vinegar then the tomatoes
  3. Cook slowly for at least 45 minutes until the tomatoes have broken down and you have a thick, glossy sauce (you may need to add more butter)
  4. Stir in the butter to give the sauce substance and shine

To serve

Add the meatballs to the sauce and stir gently to cover. Heat through for about 5 minutes then serve in a tagine drizzled with yogurt and sprinkled with parsley.

Tip

These are also fantastic served over pasta, or pop the leftovers into a mini burger bun for a Moroccan inspired slider

IMAGES

ROASTED VEGETABLE COUSCOUS WITH RAS AL HANOUT AND YOGURT (serves 4)

This is a good hearty salad to take along to picnics or barbecues. It goes really well with just about any simply grilled meat or fish, but is interesting enough as a stand-alone vegetarian dish too.

250 g giant couscous
1 large red pepper, chunky dice
4 large mild red chilli peppers, halved
1 large bulb fennel, chunky dice
1 large aubergine, chunky dice
1 large onion, chunky dice
8 artichoke hearts, cooked & quarters
250 g plain yogurt, not too thick
Handful mint leaves, shredded
3-4 tbsp sesame seeds
1-2 tbsp ras al hanout
Generous drizzle sesame oil
Olive oil, salt + pepper

1. Pre-heat oven to 200ºC

2. Toss all the vegetables in the olive oil, season well with salt and pepper and roast until golden (about 30 minutes)

3. Meanwhile cook the couscous until tender (about 15 minutes), rinse well and leave to cool

4. When everything is out of the oven separate the chilli peppers from the rest of the vegables and set aside

5. Toss the couscous with the ras al hanout, sesame seeds, roasted vegetables, mint leaves and sesame oil until well combined

6. Scatter the quartered artichoke hearts and chilli peppers over the top

7. Spoon over with yogurt over the top and serve with lemon wedges