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Tastes from Home | Moroccan Bread & Meatballs

Our client, with her daughter, share this traditional and wonderful meal with us. Cooking together keeps culture & tradition thriving.

Moroccan Ground Meatballs


  • 1kg ground beef

  • 250g Green pea

  • 3 onions

  • 500g tomatoes

  • 1 can of tomato paste

  • 4 garlic gloves

  • Fresh Parsley and coriander

  • Olive oil

  • Salt & pepper to taste, 1 tsp paprika, ¼ teaspoon cinnamon, 1 teaspoon cumin, 1 teaspoon curcuma and 1 teaspoon ginger.

1) Chop 3 onions and cook in pan with olive oil.

2) Blend tomatoes and 4 garlic gloves until juicy.

3) Add tomato liquid plus 2 cups of water to pan with salt and pepper.

4) In a large bowl, mix ground beef, 1 chopped onion, chopped fresh parsley and coriander with paprika, salt, pepper, cinnamon, cumin, curcuma, ginger and two tablespoons of olive oil.

5) Form into small balls.

6) Heat oil in pan and cook meatballs.

7) Add meatballs to sauce. Stir in tomato paste. Add green peas.

8) Serve with fresh parsley and coriander.

Moroccan Bread

  • Ingredients:

  • 500g flour

  • 500g semolina

  • 2 tablespoons yeast

  • 1 tablespoon honey

  • 1 teaspoon of salt

  • 1 teaspoon oil

1) Prepare a large baking sheet by lining it with parchment paper OR lightly oiling it OR dusting it with semolina or cornmeal. Set aside.

2) Combine the flour, semolina, salt and sugar in a large bowl. Make a well in the center and add the yeast.

3) Add some of the water to the yeast in the well and lightly stir with your fingers to dissolve the yeast (see Recipe Notes below). Add the rest of the water and oil to bowl and stir to combine all ingredients.

4) Knead the dough (in the bowl if it's large enough or on a floured work surface) for 5 to 10 minutes until smooth and elastic. While kneading, work in a little flour or water as needed to ensure the dough is soft and pliable but not sticky.

5) Divide the dough into two smooth mounds and place well apart on the prepared pan. Cover with a towel and leave to rest for 10 to 15 minutes.

6) After resting, pat the mounds of dough into flat, round loaves about 1/4" thick. Cover again with a towel and leave to rise for about an hour (longer in a cold room), until the dough springs back when pressed lightly.

7) Preheat your oven to 435°F (225°C). When the oven is hot, lightly score the top of the bread with sharp knife or poke in several places with a fork.

8) Bake the khobz in the preheated oven, rotating the pan if necessary, for about 20 minutes or golden brown. The loaves should sound hollow when tapped.

9) Transfer the khobz to a rack or towel-lined basket to cool.



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