Are you looking for a new turning point on the pastor’s classic cake? Our Speziata Moroccan version emits new life in this favorite of comfort food. We exchanged traditional herbs with heating Moroccan spices, creating a fragrant and tasty base that is still seasoned with those essential creamy potatoes.
What makes this recipe special is the way in which the dressing for steaks and Moroccan spices transform the family member into something exciting. The aromatic mixture of cumin, cinnamon and coriander gives the meat filling, while the classic potato dressing offers the comforting element that craves from Shepherd’s cake.
Ingredients:
- Remaining steak and mushrooms: It provides an abundant and salty base.
- Moroccan seasoning or Ras El Hanout
- Paprika and Cumin: To add more heat
- Vegetables: Onion, peppers, carrots and garlic add nutrition and consistency.
- Spinach: It has a touch of color and freshness.
- Puree of garlic of cheese potatoes: It adds a creamy and indulgent topping.
Instructions:
- Prepare the base: Saturate mushrooms, onions, peppers and carrots. Mix the garlic and cook until it is fragrant.
- Revive it: Mix in the Moroccan, paprika and cumin seasoning.
- Simmer: Add broth and meat, combining carefully.
- Layer: Place the spinach on the mixture to dry, then list on the crushed potatoes.
- Crullo: Get a golden crust under the grill.
Suggestions for cooking expert on Girl Carnivores
- Spezie mixture: Customize the Moroccan dressing to taste. Start conservative and regulates while you go.
- Vegetable dehydration: Make sure that the mushrooms and spinach are well reduced before adding them to the cake. This step is crucial as it prevents the filling from becoming too watery, which can affect the consistency of the cake.
- MANAGE MANAGE MANAGE: If to opt for ground meat instead of the remaining steak, brown it and download any excess fats and liquids to maintain the right consistency of the filling. The chicken broth will provide sufficient humidity without extra liquid from meat.
- Adjusting liquids: Be aware of the liquid content on the plate. If you choose to keep liquids from mushrooms and spinach, consider the reduction of the amount of chicken broth to balance the overall humidity level in the cake.
- Cruyman the condiment: Look at the potato at the top under the grill; The cake is ready when the edges of the potatoes are slightly golden and caramelized. Since all the ingredients are pre -cooked, the grid serves mainly to merge the flavors together and obtain a deliciously golden top.
How to serve:
This dish pairs wonderfully with a light salad or steamed vegetables to balance wealth.
Matching wine
A sturdy red wine, like a shiraz or a Moroccan syrah, magnificently completes spices and the richness of the dish.
Tips for storage and heating:
Keep in an airtight container in the refrigerator. For a maximum of 3 days.
Heated in a preheated oven at 350 degrees F for 15-20 minutes to preserve the consistency, in particular the crunchy sauce of potatoes.
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Give comfort a touch of bold flavor. Our Moroccan spiced version transforms this classic with aromatic spices and tender steak. The heating of cinnamon, cumin and harissa bring a North African touch to the salted filling, all hidden under a blanket of creamy potatoes.
Prevent the screen from going to sleep
Heat the oil in a large oven pan over medium heat. Add the mushrooms and cook the liquid, about 7 minutes. The mushrooms will become humid and then dried while the liquid evaporates.
Add onion, pepper and carrot and brown until it is soft, 5-7 minutes.
Mix the garlic and cook for 30 seconds more.
In the pan, mix the Moroccan condiments, the paprika, the cumin and the salt and the pepper to taste. Lancia to cover the vegetables.
Add the chicken broth and beef. Mix to unite.
Put the spinach above and cover the pan. The spinach end from the heat of the pan.
Once you dry, fold the filling together to mix evenly.
Heat the potatoes in the microwave.
Using a spatula, it drops the potatoes on the large filling.
Gently spread the potatoes in a uniform layer, covering the upper part.
Preheat the grill at the top.
Place the pan under the grill with a watchful eye, until the potatoes are only golden on it.
Remove the pan with the oven carefully and let it cool 5 minutes before serving.
- Vegetable dehydration: Make sure that the mushrooms and spinach are well reduced before adding them to the cake. This step is crucial as it prevents the filling from becoming too watery, which can affect the consistency of the cake.
- MANAGE MANAGE MANAGE: If to opt for ground meat instead of the remaining steak, brown it and download any excess fats and liquids to maintain the right consistency of the filling. The chicken broth will provide sufficient humidity without extra liquid from meat.
- Adjusting liquids: Be aware of the liquid content on the plate. If you choose to keep liquids from mushrooms and spinach, consider the reduction of the amount of chicken broth to balance the overall humidity level in the cake.
- Cruyman the condiment: Look at the potato at the top under the grill; The cake is ready when the edges of the potatoes are slightly golden and caramelized. Since all the ingredients are pre -cooked, the grid serves mainly to merge the flavors together and obtain a deliciously golden top.
Service: 1service | Calories: 292Kcal | Carbohydrates: 39G | Protein: 12G | Fat: 10G | Saturated fat: 3G | Cholesterol: 27mg | Sodium: 172mg | Potassium: 888mg | Fiber: 5G | Sugar: 4G | Vitamin A: 5503Iu | Vitamin C: 42mg | Soccer: 87mg | Iron: 3mg
