Libyan Carrot Dish Food

KUSKSU (LIBYAN COUSCOUS WITH SPICY BEEF AND VEGETABLES)

Kusksu (Libyan Couscous with Spicy Beef and Vegetables) image

Provided by Kimberly Killebrew, www.daringgourmet.com

Time 1h30m

Yield 4

Number Of Ingredients 26

Ingredients

1 pound stewing beef cut into four pieces
1½ tablespoons oil for frying
1 large onion, halved and cut in half rings
1 tablespoon extra virgin olive oil
3 garlic cloves, finely chopped
2 medium potatoes, peeled and halved
2 carrots, halved
8 ounces pumpkin or yam, cut into four chunks
1 cup cooked garbanzo beans
1 bay leaf
1 teaspoon hot chili powder
2 tablespoons hararat (see recipe below)
⅓ cup tomato purée
½ cup chopped tomatoes
1 tablespoon brown sugar
1½ teaspoon salt
3 cups beef broth
oil for frying
Couscous
Hararat Recipe:
2 cinnamon stick broken into 4 pieces each
4 teaspoon cumin seeds
4 teaspoon coriander seeds
2 red chilies
1 teaspoon allspice berries
Heat a large non-stick frying pan then add the spices. Toast for about 4 minutes, stirring frequently, until the spices become very fragrant. Transfer to a bowl to let cool. Grind in a spice or coffee grinder. Store in an air-tight jar until ready to use.

Steps:

Heat the oil in a Dutch oven over medium-high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.
Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.
Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.
To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato-based sauce over everything.

LIBYAN CARROT DISH

Libyan Carrot Dish image

Make and share this Libyan Carrot Dish recipe from Food.com.

Provided by ronitlyon

Categories Vegetable

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups carrots (cut horizontally, aka into smaller circles)
2 tablespoons cumin
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh garlic
1 1/2 tablespoons lemon juice

Steps:

Steam carrots and let them cool. Then place into a bowl with the rest of the ingredients. Mix and allow it to sit in the fridge for a few hours before serving.

LIBYAN COUSCOUS

Libyan Couscous image

Couscous is the national dish of Libya. It is a famous dish in the Maghreb and North Africa, and the method of preparing it differs from one country to another. In Libya, the way it is prepared is also different, as it is prepared with vegetables, meat and onions and cooked on steam. The couscous meal in Libya is considered a folk heritage that is passed down from one generation to the next, so it preserves its distinctive flavor to this day.

Provided by baidoone

Categories Holiday Recipes

Time 1h55m

Yield 8

Number Of Ingredients 15

Ingredients

500 grams of couscous
2 lbs. lamb, boiled and diced
2 chicken stock cubes
2 onions, chopped
1 cup of chickpeas, boiled
3 carrots, cut into cubes
2 potatoes, cut into cubes
3 zucchini, cut into cubes
2 tablespoons of tomato paste
3 tablespoons of olive oil
5 cups of water
1/2 teaspoon black pepper
1 teaspoon hot red pepper
1 teaspoon turmeric
Salt, to taste

Steps:

In a frying pan over low heat, heat the oil. Fry the meat in the oil until it changes color with constant stirring.
Add the onions and stir until wilted, then add the tomato paste, spices, chicken broth, and water, stirring constantly.
Cover the pot and let it cook for 60 minutes until the meat is tender.
Add potatoes and carrots, continue cooking for 10 minutes, then add chickpeas and zucchini. Leave the saucepan for an additional 6 minutes.
In a separate saucepan over high heat, add a small amount of broth and bring to a boil.
Add the couscous to the broth and cover the saucepan, stirring occasionally.
Take the saucepan off the heat and set aside to let the couscous cook on steam.
To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the sauce over everything.

Nutrition Facts :

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