Morocco Recipes are generally spicy in nature, involving wide ranges of delicacies and flavors. Different types of
Morocco Recipes actually reveal the artistic qualities present within the cooks and chefs on the land. In fact, Recipes in Morocco involves careful preparation and delightful serving, which transforms dining to some sort of ceremony in the country.
Among different Types of Moroccan Recipes, the preparation of Kebab Koutbane is described below. To prepare this popular Moroccan Food, which is basically an appetizer, the ingredients required are:
- Beef fillet or steak
- 1/4 cup finely chopped onion
- Beef Suet
- 2 tablespoons of finely chopped Parsley leaves
- 1/2 cup Salad or Olive Oil
- 1/4 teaspoon of Garlic Powder
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 teaspoon of Ground Cumin (optional)
- 1 teaspoon of powdered Coriander (optional)
Preparation Method:
Cut 1 pound of Beef fillet or steak into approximately 32 cubes, each of 3/4-inch. Next, cut 1/2 pounds of Beef Suet into 1/2-inch sized cubes. To prepare the Moorish Marinade, combine 1/4 cup of finely chopped onion and 2 tablespoons of finely chopped Parsley leaves together with 1/2 cup Salad or Olive Oil, in a 10-inch shallow baking dish. Then, the beef and suet cubes are blended together with the marinade and allowed to marinate for several hours.
Four beef pieces are threaded alternately with three suet pieces on a 6 inch bamboo or metal skewer, with beef pieces present at the beginning and termination points of such threading. This steak is either grilled or broiled in hot fire, with occasional basting with the marinade. This is more or less the completion of the preparation, after which one Kebab Koutbane is placed on a small plate and garnished with parsley sprigs and slices of tomatoes for better look.
This particular Recipe in Morocco is one among several others, which are popular both on national and international levels. Sometimes, they reflect the influences of local Berbers, Moors and Arabic cuisines from the Middle East.
