Ecomely

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Skefkef: recipe illustration
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Skefkef

A Berber dish from southern Morocco made with dried bread, semolina and beef simmered with spices, often served with chickpeas and lamb or beef. Its specialty is the texture of the bread, which soaks up the sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Cut the beef into pieces and brown them in the olive oil for 5 minutes over medium-high heat.
  2. Add the sliced onions, tomato paste, spices, salt and pepper, and let everything soften for 5 minutes.
  3. Cover with water, add the carrots in rounds, then simmer covered for 1 hour 15 over low heat.
  4. Meanwhile, crumble the dried bread and soak it for 5 minutes in a little lukewarm water, then squeeze it out.
  5. Add the drained chickpeas, the courgette in chunks and the chopped herbs to the pot, and cook for another 15 minutes.
  6. Spread the moistened bread on a dish, drizzle it with a little of the cooking broth and add the chickpeas.
  7. Place the meat and vegetables on top, then serve hot with the rest of the broth poured over.

Variations and tips

Vegetarian version. Replace the beef with extra chickpeas and summer vegetables, and use a vegetable stock.

Using what you can find. If you don't have dried bread, bread crumbs toasted in the oven for 10 minutes at 150 °C make a good substitute.

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Original Ecomely recipe.