Who doesn’t love the taste of something exotic from Northern Africa? The fresh aromatic spices that make the most basic recipes come to life. Moroccan cuisine is generally a healthy one as they use fresh fruit and vegetables, red meat such as lamb and couscous instead of rice. They cook in olive oil rather than deep frying and use natural spices to flavour their food.
As a low carbohydrate meal I used only meat, vegetables and spices to create the Moroccan taste. I used dried grounded spices to make the meal prep quick and easy and to have extra stored for the next time of use.
A simple yet tasty recipe that takes only 10 minutes to cook.
(Depending if serving alone or with a side dish)
- 4 x 1 minute sizzle steak
- 3-4 button mushrooms
- 1/2 red capsicum, sliced long ways
- 1/2 green capsicum, slice long ways
- 1/2 onion, thinly sliced and cut in half (I used red for colour)
- 1/2 avocado
- Extra virgin olive oil to cook in
- 1/2 tsp Ginger
- 1 tsp Turmeric
- 1 tsp All spice
- 1 tsp cinnamon
- 1/4-1/2 tsp white or cracked pepper
Prepare all vegetables by slicing, including the avocado.
In a small bowl mix together all the spice ingredients.
Heat a large pan with olive oil. Once hot place all vegetables in the pan, leaving the avocado out. Cook on low to medium heat so vegetables slightly soften but don’t burn.
Whilst vegetables are cooking, rub your Moroccan spice mix over one side of the meat, pressing it in firmly. (You can opt to do this a few hours prior, however if your like me and busy, I whip up at the last minute!).
Lay the meat spice side down n the board.
Once vegetables are cooked, evenly place down the middle of your meat. Add the avocado now.
Roll the meat around the vegetables. Use toothpicks or skewers to hold the meat in place.
On a low to medium heat, place the beef rolls into the frying pan. You may need to add a little more olive oil here. The spices should be on the outside, searing nicely.
Every minute, turn the meat to another side. This ensures the meat is cooked all over and all the way through. However, you can cook to your liking, rare, medium or well done. the vegetables are already cooked so your just now cooking through the meat.
Once cooked, serve with salad, vegetables or as I did on pak choy or a similar green leafy vegetable. I simply placed the leaves in a bowl of boiled water to soften. Drained, arranged on the plates and served the Moroccan beef rolls on top, sprinkling with sesame seeds. You could go all out and use black seeds such as the traditional dishes.
If your Vegan, you can use tofu, couscous and cook your vegetables in the Moroccan spices. You can roll your vegetables in the pak choy.
A quick, simple, nutritious meal that is healthy, easy to make and tastes delicious!
Now who said you couldn’t cook exotic international cuisine?!