Nabila’s Moroccan Kitchen . Monday, December 15th, 2014 Moroccan Beef and Kanaria I asked Nabila how people used those giant celery-like bunches of Cardoon, which Moroccans call either Kanaria or Kherchouf (gesundheit), and she told me to get some beef (I used beef shoulder), then simply cooked everything under pressure, creating a quick and delicious stew. Our new pressure cooker: 1999 dh (~ 200 Euros) from Carrefour, but it's a 10-liter Cadillac Ingredients: 1 kg. beef (shoulder or some other good stew cut) 1 kg. Kanaria, stripped, cut, and bagged In a bowl, add the following:: 1.5 to 2 onions, sliced sliced potatoes (optional--although a Moroccan would be mortified by such an addition) 6 cloves garlic 1 tea glass of olive oil Place the beef and the sliced vegetables in a pressure cooker, and add t he following spices: 1 tsp turmeric 1 tsp ginger 1 tsp black pepper salt to taste Add about 1 teaglass (sm) of olive
Travel writings from a teacher in Morocco