Beef Koftas with Fruity Couscous is a traditional Moroccan recipe for a classic dish of minced beef kofta kebabs served with ras el hanout spiced fruity couscous. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Beef Koftas with Fruity Couscous.
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These are a classic lightly-spiced minced (ground) beef kebab served with couscous flavoured in the North African style with ras el hanout, fruit and nuts. Ras el hanout (الحانوت raʾs al-ḥānūt) is one of the 'must have' spice blends in Middle Eastern and North African (especially Moroccan) cuisine. The name itself literally means 'Head of the Shop' in Arabic and refers to the best quality spices that the merchant has. Though there is no set combination of spices that comprises ras el hanout, most versions contains over a dozen spices (and some can have as many as a hundred ingredients). The mixture given below represents an authentic Moroccan version containing a large number of spices, including some rather obscure ones such as rosebud (which can be omitted).
Ingredients:
500g (1 lb) beef mince
1 onion, peeled and finely chopped
1 1/2 tsp ras el hanout (see below)
2 slices bread, whizzed in a blender to make fine breadcrumbs
400g (14 oz) carrots, peeled and chopped into discs
220g (1/2 lb) couscous
150g (1/3 lb) unsalted mixed nuts and raisins
For the Ras el Hanout Spice Blend:
4 whole nutmegs
10 rosebuds (dried) (or 25g dried Damasc rose petals or 25g dried dog rose petals) [optional]
5 x 6cm (2 in) lengths Cinnamon sticks
12 blades of mace
1 tsp Aniseed
8 pieces of dried turmeric (or 2 tbsp powdered turmeric)
4 dried cayenne chillies
8 dried piri-piri chillies
1/2 tsp lavender leaves [omit if serving to a pregnant woman]
1 tbsp white peppercorns
2 pieces dried galangal
5cm piece whole ginger cut into small cubes (or 2 tsp ground ginger)
6 cloves
4 tsp long pepper
24 allspice berries
20 green cardamom pods
4 black cardamom pods
2 tsp cubeb pepper
2 tsp grains of paradise [optional]
2 tsp cumin seeds
10 saffron threads (optional)
1 tbsp fenugreek seeds
2 tsp mustard seeds (black)
Method:
Begin by preparing the ras el hanout: Place all the ingredients in a dry no-stick drying pan and toast under gently heat until the spices begin to colour and/or dry out (the spices are sufficiently toasted when cumin and mustard seeds begin to 'pop'). When done, set the pan aside and allow to cool thoroughly before transferring to a coffee grinder and grind to a smooth powder. If properly toasted and the wet ingredients are dried then this spice blend will keep in an airtight container for several months.
Combine the beef mince, onion, 1 tsp ras el hanout and breadcrumbs in a bowl, then mix together.
Separate the mixture into 8 portions and mould each portion around the end of a metal or wooden skewer (if you are using wooden skewers, soak them in water for 20 minutes before using). Transfer to your refrigerator and chill for 30 minutes to allow the meat to firm.
When the koftas have chilled and are ready to cook, preheat the grill and put a saucepan of water onto boil. Boil the carrots for for 8-10 minutes until tender, then drain.
While the carrots cook, grill the koftas for 8-10 minutes, turning occasionally, until no pink remains and they are piping hot. You can do this under a hot grill (broiler) or on a hot braai (barbecue).
Prepare the couscous, following pack instructions, and stir through the remaining ras el hanout and carrots. Add the mixed nuts and raisins and combine.
Serve the couscous as an accompaniment to the koftas.
