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Msemmen are delicious Moroccan pancakes that are a kind of soft bread. You can eat them withoney, cheese, or any topping of your choice. These are a must try!
Home » Howto & Style » Cooking » Popular Moroccan Recipe » Msemmen – Moroccan Pancake Recipe – CookingWithAlia – Episode 173
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Meat Tagine with Eggs (L’ham Maghdour bel Beid – from Rabat) Part 2
Meat Tagine with Eggs (L'ham Maghdour bel Beid - from Rabat) 4 servings Medium 2 hours For the Tajine 1 teaspoon salt 1 teaspoon turmeric 1/2 teaspoon black pepper A few saffron threads saoked in 60ml water 1 teaspoon of fermented butter (smen) 1 kg beef shank 3 white onions, choped Handful finely chopped parsley 1 cinnamon stick water for cooking 4 tablespoons oil (half olive, half vegetable) For Garnish Eggs (1 per person) Juice of 1/2 lemon Toasted almonds Fresh parsley (for serving) 1- In a large pot, combine the salt, turmeric, black pepper, saffron with its soaking water, fermented butter (smen), and the beef pieces. Mix well to coat the meat evenly with the spices. 2- Place the pot over medium heat and sauté the meat for about 5–7 minutes until it lightly browns and releases its aroma. 3- Add the chopped onions, parsley, and cinnamon stick. Cover and cook on low heat for 15 minutes, allowing the onions to soften and release their juices. 4- Pour water until it barely covers the meat, add the olive oil and vegetable oil, cover, and let cook for about 1:30 hours, or until the beef becomes tender and the sauce thickens. 5- In a small frying pan, place a ladle of the tajine sauce over medium heat. Crack one egg into the sauce. Try to keep the egg whole. Cook for a few minutes then squeeze a little lemon juice over it, and continue cooking to your desired doneness. Repeat according to the number of servings (1 egg per person). 6- Transfer the beef to a serving dish, pour the sauce around the meat, garnish the top with the cooked eggs, toasted almonds, and fresh parsley, and serve hot with Moroccan bread.