Moroccan Herb-Crusted Ground Beef Skillet

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup water

Steps

1. 1 Preheat a large skillet over medium heat with the olive oil.
2. 2 In a bowl, combine breadcrumbs, parsley, cilantro, cumin, paprika, coriander, cinnamon, cayenne, garlic, salt, and black pepper.
3. 3 Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned, about 8 minutes.
4. 4 Drain excess fat from the skillet.
5. 5 Stir the breadcrumb mixture into the cooked beef until well combined.
6. 6 Press the mixture gently into an even layer in the skillet.
7. 7 Pour water around the edges of the skillet to create steam and cover with a lid.
8. 8 Cook for 5 minutes, allowing the crust to form.
9. 9 Remove the lid and cook uncovered for 2 more minutes until the crust is golden.
10. 10 Serve hot directly from the skillet.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add diced tomatoes and chickpeas for a heartier dish.

Substitutions

• If breadcrumbs are not available, use crushed cornflakes or almond flour.

Pairings

• Pairs well with a glass of dry riesling or a mint tea.

Nutrition

Tips

• For a crispier crust, broil the skillet for 1 minute at the end, watching closely to avoid burning.
• Use a mix of spices like Ras el Hanout for an authentic Moroccan flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of couscous or a fresh cucumber salad.

FAQ