Mfouar (steamed meat)

Name: Mfouar (steamed meat)
Cuisine: Turkse recepten
Ingredients: 2000 g meat; 5 g salt; water

Najat

Photo by Najat

If you only eat grilled meat, you’re missing out! Mfouar (steamed meat) is a traditional Moroccan dish often made during Eid ul-Adha and the days following. I absolutely love the taste of Mfouar because it’s extraordinarily delicious. Once you’ve tasted it, I’m sure you will too!

Mfouar (steamed meat) is super easy to make, although it does take a while to be ready. But that’s not a problem, because in the meantime, you can focus on making salads or doing household chores. You can use various lamb cuts like shoulder, ribs, and steak. Serve the vegetables around the Mfouar on a large plate, and you can all enjoy a lovely meal together!

6 Portions

Easy

Ingredients

Portions

2000 g meat, 2 kg

5 g salt

water

Instructions

Place the meat in a deep bowl and add the salt. Mix well.

Put the meat in the steamer basket (top part of the couscous pot) and fill the pot (bottom part) with plenty of water. Cover the meat with some parchment paper and place the lid on top. Set the pot on high heat until it boils. Then reduce the heat to the lowest setting and let it cook for about 2.5 to 3 hours, depending on how tender you want the meat to be.