🌿 Ingredients for a Traditional Moroccan Beef Stew (Mkila or Tagine Variation)
🥩 Meat
1 kg beef shank, oxtail, or bone-in stew cuts (with visible marrow and marbling)
2 tablespoons unsalted butter (or smen for traditional depth)
4 cloves garlic, peeled and crushed
1 tablespoon olive oil
🧂 Spices & Seasoning
1 teaspoon black pepper
1 teaspoon ground ginger
1 teaspoon turmeric
½ teaspoon cinnamon (optional, for warmth)
Salt to taste
Optional: saffron threads soaked in warm water
🧅 Aromatics & Base
1 large onion, finely chopped
1 grated tomato or 2 tablespoons tomato paste
½ cup water or beef broth
Optional: preserved lemon peel for brightness
Optional: a handful of chopped parsley and cilantro
🍞 To Serve
Warm khobz (Moroccan bread) or semolina flatbread
Fresh mint tea or laban (fermented milk) on the side
✨ Full Article: “Bones and Butter”
Where marrow meets memory, and the flame becomes a storyteller…
In the quiet hush of a Moroccan kitchen, before the steam rises and the spices bloom, there is a sacred moment: the beginning. A pot, heavy with promise. Meat, raw and resolute. Garlic, butter, and pepper—simple, elemental, eternal.
