📝 About This Recipe
A soul-warming masterpiece of Moroccan heritage, this dish centers around Gueddid—beef or lamb preserved with salt, cumin, and coriander before being sun-dried to a deep, savory intensity. As the meat simmers, it releases a smoky, umami richness that infuses a vibrant medley of seasonal vegetables and delicate, hand-rolled semolina grains. This is more than a meal; it is a celebration of ancient preservation techniques and the comforting, communal spirit of the Maghreb.
🥗 Ingredients
The Preserved Meat
- 500 grams Gueddid (dried Moroccan meat, soaked in water overnight to desalinate)
The Broth and Aromatics
- 2 large Onions (thinly sliced)
- 1 cup Chickpeas (dried, soaked overnight and drained)
- 2 large Tomato (grated, skin discarded)
- 1/4 cup Olive Oil
- 1 tablespoon Ginger powder
- 1 tablespoon Turmeric
- 1 teaspoon Black pepper
- 1 pinch Saffron threads (crushed)
- 1 bouquet Cilantro and Parsley (tied together with kitchen twine)
Vegetables
- 3 medium Carrots (peeled and halved lengthwise)
- 2 medium Turnips (peeled and quartered)
- 300 grams Pumpkin or Butternut Squash (cut into large chunks)
- 3 small Zucchini (halved lengthwise)
- 1/4 head Cabbage (cut into a large wedge)
The Grains
- 1 kg Fine or Medium Couscous (not the instant variety)
- 1 tablespoon Smen (Moroccan preserved butter; substitute with ghee if unavailable)
- as needed Water (for hydrating the grains)
- to taste Salt (be careful as the Gueddid is salty)
👨🍳 Instructions
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1
Drain the soaked Gueddid and rinse it thoroughly under cold water to remove excess surface salt. Cut into manageable 3-inch pieces.
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2
In the bottom of a 'Couscoussier' (steamer pot), heat the olive oil over medium heat. Add the Gueddid and sliced onions, sautéing for 5-7 minutes until the onions are translucent.
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3
Stir in the grated tomatoes, ginger, turmeric, black pepper, and saffron. Cook for another 3 minutes until the spices are fragrant.
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4
Add the soaked chickpeas and the bouquet of herbs. Pour in about 2.5 liters of water. Bring to a boil, then reduce heat to medium-low and cover. Let simmer for 40 minutes.
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5
While the broth simmers, prepare the couscous. Place the grains in a large wide bowl (Gsaa). Sprinkle with 1 cup of water and 2 tablespoons of oil. Use your palms to rub the grains together to break up any lumps and ensure even hydration.
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6
Add the carrots, turnips, and cabbage to the steamer pot. Place the steamer basket (containing the couscous grains) on top of the pot. Ensure no steam escapes from the sides (use a damp cloth to seal the joint if necessary).
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7
Steam the couscous for 20 minutes once steam begins to rise through the grains. Remove the steamer basket and return the grains to the large bowl.
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8
Sprinkle the grains with 1 cup of salted water. Fluff with a fork or your hands (carefully!) to separate the grains. Let it rest for 10 minutes to absorb the water.
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9
Add the pumpkin and zucchini to the broth. Place the steamer basket back on top for the second steaming session, lasting another 20 minutes.
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10
Remove the grains one last time. Stir in the Smen (preserved butter) while the grains are hot. This adds the signature fermented, nutty aroma.
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11
Check the meat and vegetables for tenderness. The Gueddid should be supple and the broth reduced and flavorful. Adjust salt only if necessary.
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12
To serve, mound the couscous into a large conical shape on a platter. Create a well in the center to hold the Gueddid and chickpeas. Arrange the vegetables decoratively around the sides and finish by ladling the rich broth over everything.
💡 Chef's Tips
Always soak the Gueddid for at least 12 hours; if you skip this, the dish will be too salty to eat. Rub the couscous grains between your palms—this 'aerates' the grain, making it light and fluffy rather than clumpy. Add vegetables in stages based on their cooking time to prevent the zucchini and pumpkin from turning into mush. If you don't have Smen, a mix of butter and a tiny drop of blue cheese can mimic the funky, fermented depth. Use a 'Kfel' (a long strip of damp cloth or foil) to seal the gap between the pot and the steamer to ensure all steam passes through the grains.
🍽️ Serving Suggestions
Serve with a side bowl of the extra broth (Marqa) so guests can add more moisture to their liking. Pair with a cold glass of 'Lben' (traditional Moroccan buttermilk) to balance the salty, spiced flavors. A small dish of Harissa on the side is perfect for those who want an extra kick of heat. Follow the meal with a hot glass of Moroccan Mint Tea to aid digestion. Serve on a large communal earthenware platter to honor the traditional way of eating with family.