Preparation time20’
Cooking time240’
Level of difficultyMedium
For 5 servings
600 gr. beef, cut into cubes 2 cm.
1 large red onion, peeled and chopped
40 gr. olive oil
400 gr. tomatoes, finely chopped
200 ml water
1 cube beef broth
800 gr. pumpkin, peeled and chopped in cubes
80 gr. dates, seedless, cut in half
To serve:
2 tablespoons roasted almonds, coarsely chopped
Coriander leaves
For the spice mixture:
1 tablespoon Rass el hanout spice mix (for our blend we put 1 teaspoon from each of the following: ginger, nutmeg, clove, cinnamon, turmeric and allspice)
1 tablespoon cumin
1 tablespoon cinnamon
1 tablespoon ginger
1 tablespoon sweet paprika
Salt and pepper
For the bulgur wheat:
160 gr. fine bulgur wheat (special for salads / cups)
400 ml of boiling water
20 gr. olive oil
Salt and pepper
1. Mix all the spices together in a small bowl and add a pinch of salt and pepper.
2. Put the meat in a large bowl and grate it with the spice mixture. Then cover it with plastic wrap and place it in the fridge for 3 hours or preferably from the night before.
3. When we are ready to cook, heat our oil in a roaster over medium heat. Add the meat and fry for 5 minutes. Add the onion and fry for another 2-3 minutes.
4. Add the tomatoes, the water, the broth and mix them. Bring to a boil, then cover the roaster and put it in the oven for 4 hours.
5. One hour before the end of cooking, remove the roaster from the oven and open it. Add the pumpkin pieces and the dates. Cover again and put back in the oven. At the end of cooking the meat should be very soft.
6. At the same time we make our bulgur wheat. Put it into a bowl, add the boiling water, the salt, the pepper, the oil and mix them. Cover the bowl with plastic wrap and let it for 15 minutes.
7. Serve the beef with the bulgur wheat. Add the roasted almonds and the coriander leaves on top.
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