Moroccan Ground Beef Casserole...

Recent I posted a dissertation on revisiting the casserole. And during my short time here blogging; I have had a chance to experience foods, cultures and spices from around the world. One such cuisine I have been introduced to are dishes from North Africa ~ mainly Morocco. So it got me thinking that maybe I should meld the two together, because some of the traditional casseroles that are simple to prepare can be somewhat bland. This is my adaptation of the standard ground beef casserole with a Moroccan twist. People may be shy about putting olives or raisins in the recipe, but they really do add a special tang and sweetness to the dish. You can also, add more red pepper flakes if you like your casseroles spicier.

Bon appétit in Moroccan is شهية طيبة!



Moroccan Ground Beef Casserole

Ingredients:
1 pound lean ground beef
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
2 cloves garlic, minced
2 tablespoons flour
2 tablespoons butter
1 cup chicken stock
1 cup milk, preferably whole milk
1 tablespoon sweet paprika
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon hot pepper flakes
¼ teaspoon ground pepper
Zest of a lemon
¾ cup green olives, chopped roughly
½ cup golden raisins
1 can (14-ounce) diced tomatoes
2 tablespoons tomato paste
1 cup mild cheese (Gouda, Swiss, mild cheddar), shredded
8 ounces macaroni, cooked and drained

Crumb Topping:
2 tablespoons butter
1 cup panko or bread crumbs
¼ cup finely chopped parsley
½ cup cheddar cheese

Preheat oven to 375 degrees F and spray an 8-by-8-inch casserole dish with nonstick spray.

Cook ground beef over medium-high heat in large deep skillet until fully browned. Remove meat from pan and drain juices. Lower heat to medium and add olive oil, onion and carrots, stirring until tender and translucent, 5 to 6 minutes. Add garlic, stir a minute longer.

Add flour and butter, and stir until fully absorbed. Slowly add stock and milk, stirring until fully incorporated with no lumps.

Add all spices, lemon zest, olives and raisins. Stirring, add tomatoes and tomato paste.

Stir until sauce thickens. Turn off heat. Add cheese and cooked ground beef, macaroni and stir until fully mixed. Pour into baking dish and spread evenly. Top with topping.

Bake for 25 minutes, until top is golden brown.

Serves 4 to 6

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George’s notes:

• The official language of Morocco is Arabic; but with the long protectorate of France, many speak French. But their cuisine is a very diverse, with many influences from around the world.
• For more about Moroccan cuisine, checkout Wikipedia.