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
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Heat a pan over medium-high heat and add half the ghee and olive oil.
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Add the beef cubes in batches and sear them until they develop a deep golden color on all sides.
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Remove and set aside.
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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.
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Add the garlic, beef spices, cumin, coriander, and nutmeg and stir well.
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Mix in the tomato paste and tomato puree and cook briefly.
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Return the beef to the pot, add the cinnamon stick and bay leaves, then pour in the water until the meat is just covered.
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Bring to a boil, cover, and let it simmer on very low heat until the beef becomes very tender and the sauce thickens.
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Season with salt and black pepper.
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In another pan toast the orzo in the remaining ghee and olive oil until it turns golden brown.
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Preheat the oven to 180°C and warm the tagine or casserole dish with its lid inside the oven.
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Grease the hot tagine with a little ghee, then add the toasted orzo followed by the cooked beef.
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Pour some of the beef cooking sauce over the orzo until it is just covered.
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Cover the tagine and return it to the oven at 180°C until the orzo is fully cooked and fluffy.
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