Cuscus bil-Ghiddeed

Cuscus bil-Ghiddeed Recipe: Delicious Libyan Meal with Tomato, Chilli Pepper, Potato, and More

Region / culture: Libya | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Cuscus bil-Ghiddeed is a traditional Libyan dish that is made with couscous, dried meat (Ghiddeed), and a variety of vegetables. This flavorful and hearty dish is a staple in Libyan cuisine and is often enjoyed during special occasions and gatherings.

History

Cuscus bil-Ghiddeed has been a popular dish in Libya for generations. The recipe has been passed down from family to family, with each cook adding their own unique twist to the dish. The combination of couscous, dried meat, and vegetables creates a delicious and satisfying meal that is loved by many.

Ingredients

1.5 lb (680 g) of Cuscus
2 spoons of tomato paste
1 lb (454 g) of meat
0.5 spoon of chilli pepper
2 potatoes
0.5 spoon of salt
2 onions
0.5 cup of oil
3 green onions
2 tomatoes
2 carrots
2 jalapeños
1 cup of garbanzi beans
dried meat (Ghiddeed)
green beans (Foul Akhdar)

How to prepare

The Sauce: In a frying pan, add the dried meat, 3 cups of Garbanzi beans, spices, and tomatoes. Cook over low heat for 15 minutes. Add vegetables and water as needed. Meanwhile, prepare the couscous by placing it in a steamer with a spoon of oil and a pinch of salt. Steam the couscous for a period of time. Serve the couscous with the sauce poured over it.

Variations

Substitute the meat with chicken or lamb for a different flavor.
Add more vegetables like zucchini or bell peppers for extra nutrition.

Cooking Tips & Tricks

Make sure to cook the dried meat and vegetables slowly over low heat to allow the flavors to develop.

- Steam the couscous for the perfect texture and fluffiness.

- Adjust the spices and seasonings to suit your taste preferences.

Serving Suggestions

Serve Cuscus bil-Ghiddeed hot with a side of fresh salad and some bread for a complete meal.

Cooking Techniques

Steaming the couscous ensures a light and fluffy texture.

- Slow cooking the meat and vegetables allows the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Swap out the garbanzi beans for chickpeas or lentils.

Make Ahead Tips

Prepare the sauce and meat mixture ahead of time and store in the refrigerator until ready to serve. Reheat gently before serving over freshly steamed couscous.

Presentation Ideas

Garnish the dish with fresh herbs like parsley or cilantro for a pop of color and flavor.

Pairing Recommendations

Cuscus bil-Ghiddeed pairs well with a refreshing mint tea or a glass of fruity red wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Cuscus bil-Ghiddeed contains approximately 400-500 calories, depending on portion size and ingredients used.

Carbohydrates

Cuscus bil-Ghiddeed is a carbohydrate-rich dish due to the couscous and vegetables. Carbohydrates provide energy and are essential for overall health.

Fats

The dish contains fats from the oil used for cooking. Fats are important for nutrient absorption and energy production.

Proteins

The meat and garbanzi beans in Cuscus bil-Ghiddeed provide a good amount of protein, which is essential for muscle growth and repair.

Vitamins and minerals

The vegetables in the dish, such as tomatoes, onions, carrots, and green beans, are rich in vitamins and minerals like vitamin C, vitamin A, and potassium.

Alergens

This dish may contain allergens such as gluten from the couscous and potential allergens from the meat and vegetables. Be sure to check for any allergies before consuming.

Summary

Cuscus bil-Ghiddeed is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Cuscus bil-Ghiddeed is a delicious and nutritious dish that is perfect for sharing with family and friends. With its hearty combination of couscous, dried meat, and vegetables, this Libyan specialty is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a hot summer day in the bustling market of Marrakech, the air thick with the smell of spices and the sound of vendors haggling over their wares. I had been wandering through the narrow aisles, taking in the sights and sounds of the vibrant marketplace, when I came across a small stall tucked away in a corner.

The stall was run by an elderly woman with a kind smile and a twinkle in her eye. She was surrounded by an array of colorful spices and dried fruits, and the aroma of her cooking wafted through the air, drawing me in like a moth to a flame. I watched as she expertly prepared a dish that looked unlike anything I had ever seen before - a steaming pot of cuscus bil-Ghiddeed.

Intrigued, I struck up a conversation with the old woman and asked her about the dish she was making. She smiled warmly and began to tell me the story of cuscus bil-Ghiddeed, a traditional Moroccan dish that she had learned to make from her own grandmother many years ago.

She explained that cuscus bil-Ghiddeed was a special dish that was traditionally served during times of celebration and festivities. It was made with tender chunks of lamb, a medley of vegetables, and a rich, fragrant broth flavored with a blend of exotic spices. The dish was then topped with a mound of fluffy cuscus, which soaked up all the delicious flavors of the stew.

As the old woman spoke, I could see the passion and love she had for her cooking shining through. She told me about the time and care that went into preparing each ingredient, and the way that the dish brought people together around the table to share in the joy of good food and good company.

I knew in that moment that I had to learn how to make cuscus bil-Ghiddeed for myself. The old woman smiled and invited me to watch as she cooked, guiding me through each step of the process with patience and encouragement. I watched as she seasoned the lamb with a blend of cumin, paprika, and cinnamon, and sautéed the vegetables until they were tender and fragrant.

As the pot simmered on the stove, filling the air with the tantalizing aroma of spices and herbs, I felt a sense of excitement and anticipation building within me. I knew that this dish would become a treasured part of my own culinary repertoire, a recipe that I would pass down to future generations just as the old woman had done with me.

Finally, the moment of truth arrived. The cuscus was fluffed and piled high onto a platter, the stew ladled over the top in a fragrant, colorful cascade. I took my first bite, savoring the tender lamb, the aromatic broth, and the fluffy cuscus that soaked up all the delicious flavors.

As I sat at the table, surrounded by friends and family, I knew that I had found something truly special in cuscus bil-Ghiddeed. It was more than just a dish - it was a connection to the past, a celebration of tradition, and a reminder of the joy that comes from sharing a meal with loved ones.

And so, whenever I make cuscus bil-Ghiddeed now, I think back to that hot summer day in Marrakech, and the kind old woman who shared her recipe with me. I am grateful for her generosity and her wisdom, and for the gift of a dish that will always hold a special place in my heart.