by: Rae Harris, BFP Staff Writer
The history of the Jewish people in Morocco spans over 2,000 years, with 275,000 Jews calling the country home before the State of Israel’s rebirth in 1948. Although today less than 3,000 Jews remain in Morocco, the exotic flavors of this North African country are embedded in Israeli dishes throughout the Land. This winter, warm up with our Moroccan-inspired beef chili. For a more classic Middle Eastern flavor, substitute ground lamb for the ground beef.
2 Tbsp olive oil
1 medium yellow onion, diced
1 lb (0.4 kg) ground beef (or ground lamb)
1 can (14½ oz or 411 gr) diced tomatoes (with liquid)
2 cans (15½ oz or 286 gr) chickpeas, rinsed and drained
4 cloves minced garlic
¼ cup raisins
¼ cup diced dried apricots
⅛ tsp red pepper flakes, or more to taste
2 tsp cumin
1½ tsp cinnamon
3½ Tbsp chili powder*
1 tsp sea salt
Pinch black pepper
Juice of one lemon
Cilantro (for garnish)
Heat oil in a large pot over medium-high heat.
Add onion and garlic and sauté until soft, about 5 minutes.
Add spices and stir, cooking for 1 minute.
Stir in tomatoes, chickpeas, raisins and apricots.
Bring mixture to a boil and reduce heat.
Simmer until liquid reduces, about 15 minutes.
Stir in lemon juice; add salt and pepper to taste. Top with chopped cilantro.
*If you don’t have chili powder in your country, you can easily make your own blend by finding a recipe online.
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