my favorite delight from Taddart, Morocco
1 pound lentils 2 - 3 lbs. beef, cut in cubes
6 tablespoons olive oil 1/2 teaspoon cumin
2 grated onions 1/2 teaspoon cinnamon
2 garlic cloves salt and pepper to taste
4 tomatoes, peel, seed, dice 1/4 tsp. each powdered ginger
4 sliced carrots sweet and hot red pepper

This always tastes best up in the Atlas Mountains, served piping hot on a cold winter day.  And, when other options include goat head, what else are you going to eat?

Wash lentils and place in saucepan.  Fill pan with water and boil.  Remove from heat and soak lentils 1 hour.  Drain.  Mix remaining ingredients; rub into meat.  Put in large saucepan.  Add water to cover and bring to boil.  Skim, reduce heat to a simmer, and cover saucepan.  Cook until the lentils are tender.

To eat is Moroccan style, use bread to pinch the stew instead of using spoons.   It may be served individually but Moroccans like to eat from a large family platter. 

Copyright 1998 by Phillip Martin All rights reserved.