Egyptian Beef & Orzo Casserole (Tagine)
Egyptian Beef & Orzo Casserole (Tagine)
Description
A hearty Egyptian beef and orzo casserole (Tagine Lesan Asfour) made with tender slow-cooked beef, aromatic spices, and toasted orzo baked together in a clay pot. The sauce becomes rich and flavorful while the orzo absorbs the broth and turns perfectly fluffy.
Ingredients
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Instructions
Heat a pan over medium-high heat and add half the ghee and olive oil.
Add the beef cubes in batches and sear them until they develop a deep golden color on all sides.
Remove and set aside.
In the same pan sauté the chopped onion for a couple of minutes, then add the diced carrot and celery and cook until slightly softened.
Add the garlic, beef spices, cumin, coriander, and nutmeg and stir well.
Mix in the tomato paste and tomato puree and cook briefly.
Return the beef to the pot, add the cinnamon stick and bay leaves, then pour in the water until the meat is just covered.
Bring to a boil, cover, and let it simmer on very low heat until the beef becomes very tender and the sauce thickens.
Season with salt and black pepper.
In another pan toast the orzo in the remaining ghee and olive oil until it turns golden brown.
Preheat the oven to 180°C and warm the tagine or casserole dish with its lid inside the oven.
Grease the hot tagine with a little ghee, then add the toasted orzo followed by the cooked beef.
Pour some of the beef cooking sauce over the orzo until it is just covered.
Cover the tagine and return it to the oven at 180°C until the orzo is fully cooked and fluffy.
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