Ingredients:
• 1 bag of moghrabieh
• 500 g U.S. Beef striploin " steak
• 2 onions
• 3 garlic cloves
• 2 carrots
• 2 potatoes
• 2 zucchinis
• 2 bell peppers
• 1 leek
• 1 rosemary sprig
• 1 cup green peas
• 1tsp caraway
• 1tsp cumin
• 1 tsp cinnamon
• 1 tsp allspices
• 2 cups vegetable stock
Sauce:
• 1 tbsp butter
• 1 tbsp flour
• 1/2-liter vegetable stock
• 1/4 tsp cumin
• 1/4 tsp caraway
• 1/4 tsp turmeric powder
• A pinch of salt
• A pinch of black pepper
Preparation:
In a large pot heat olive oil with butter. Cut the vegetables into squares and add them to the pot. Add rosemary, green peas, and sauté.
Add moghrabieh pearls with caraway, cumin, cinnamon, and all spices. Add vegetable broth and boil until cooked.
Cut the U.S. Beef striploin " steak into cubes and fry in a skillet with olive oil.
For the sauce, melt butter in the skillet in which you cooked the meat and add the flour. Add vegetable stock gradually, stirring constantly. Add cumin, caraway, turmeric powder, and salt
Plate the moghrabieh with the meat on top and serve with the sauce.