Chef Mourad Lahlou
Aziza | San Francisco
Roasted Root Vegetable Couscous, Braised
Beef Cheeks, Chickpeas, Golden Raisins, and Harissa
Chef Mourad Lahlou of Aziza—San Francisco,
Adapted by StarChefs.com
Yields: 4 Servings
For the Saffron Infusion:
- 3¼ cups unsalted vegetable stock
- 6 strands Spanish saffron
- 1½ teaspoons salt
- 2 cups coarse organic semolina
- Saffron Infusion
- 2 cups regular or fine organic semolina flour
- 3 carrots, peeled and roughly chopped
- 1 onion, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 6 sprigs Italian parsley
- 1 Tablespoon olive oil
- 3 Tablespoons butter
Braised Beef Cheeks with Root Vegetables:
- 8 saffron threads
- 7 Tablespoons extra virgin olive oil
- 4 beef cheeks, trimmed of excess fat
- 2½ teaspoon salt
- 1¼ teaspoon black pepper
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ teaspoon cumin seeds, roasted and crushed
- ½ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- 2 cups red wine
- 5 teaspoons fresh jalapeño chili, finely chopped and
- 1 can whole tomatoes including juice, chopped (3 cups)
- ¼ pound whole baby carrots, peeled
- ¼ pound whole baby turnips, peeled
- ¼ pound whole baby rutabaga, peeled
- 8 Cipollini onions, peeled
- 8 baby fennel bulbs, stemmed
Bring ½ cup of vegetable stock to a simmer in a saucepan.
Heat a dry 7-inch skillet over low heat and toast saffron strands
for 1 minute, then transfer to a small bowl and crumble.
Mix saffron and salt with the warm vegetable stock and mix well.
Cover tightly and let steep for 30 minutes, then strain the saffron
infusion and discard the saffron threads. Mix the infusion with
the remaining cold stock and set aside.
For the Couscous:
Place the coarse semolina in a large earthenware dish (“ghassriya”).
Sprinkle ¼ cup of saffron infusion over the semolina while
moving the palm and fingers of one hand in circular motion to create
tiny granules. Once the granules begin to develop, dust the semolina
flour over the granules and sprinkle ½ cup of the saffron
infusion alternately on the granules while still moving hand in
circular motion. Continue with this process until small couscous
beads develop. Use a sieve or strainer (“ghourbal”)
to separate the couscous from the excess flour and uneven beads.
Keep the couscous and discard the flour.
Fill the bottom unit of a couscousière halfway with water
and add carrots, onion, celery and parsley and bring to a boil.
Transfer the couscous into the top unit of the couscousiere and
fit tightly onto the bottom part. Steam for 20 minutes.
Transfer the steamed couscous into a large mixing bowl and break
up lumps with a large wooden spoon or simply by using your fingers.
Sprinkle with ½ cup of the saffron infusion and rake the
grains to keep them separate. Mix in 1 tablespoon olive oil. Gradually
add another cup of saffron infusion while raking the couscous. When
the couscous has absorbed the entire infusion, repeat the steaming
for another 20 minutes.
Return the couscous to the mixing bowl and sprinkle with another
cup of the saffron infusion while working the couscous grains between
your hands to separate. Bring water back to a boil, return the couscous
to the couscousière, and steam 25 minutes.
Remove the couscous from the steamer and place in a mixing bowl
one last time. Fluff and incorporate the butter by gently rubbing
couscous between the palms of your hands without applying too much
pressure as the couscous beads might adhere to one another. Keep warm until serving.
For the Braised Beef Cheeks with Root Vegetables:
Preheat oven to 325°F. Heat a dry heavy skillet over low heat
and toast saffron for 1 minute, then transfer to a small dish and
crumble. Heat 2 Tablespoons oil in a 6-quart ovenproof pot over
moderately high heat until hot but not smoking. While oil is heating,
pat beef cheeks dry and season with 1 teaspoon salt and ¼
teaspoon pepper. Brown beef in oil, without crowding, on all sides,
about 20 minutes total, and transfer with tongs to a bowl. Pour
off fat from pot, then add another 2 tablespoons of oil and cook
onion and garlic over moderately low heat, stirring occasionally,
until softened, about 10 minutes. Add cumin, ginger, cinnamon, and
crumbled saffron to the onion mixture and cook briefly. Deglaze
with red wine and scrape up any brown bits. Increase heat to high
and boil until liquid is reduced by half, about 10 minutes. Return
cheeks and their juices to the pot and add jalapeño, tomatoes
with juice, 1½ teaspoons salt, and 1 teaspoon pepper. Bring
to a simmer, then braise, covered, in middle of oven, about 2 hours.
Add root vegetables. Cover and return to the oven for another hour
or until cheeks and vegetable are fork tender.
To Assemble and Serve:
Transfer beef cheeks and vegetables with tongs to a platter and
cover to keep warm. Boil remaining cooking liquid in skillet over moderately high heat,
stirring frequently, until it is reduced to a deep, thick sauce,
12-15 minutes. Return cheeks and vegetables to pot; mix and heat
through. Adjust seasonings. Place warm couscous in a deep dish,
place a large portion of beef cheeks on top, and ladle root vegetables
and sauce over the couscous and beef cheeks.
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