Moroccan cuisine · Soups & Stews

Marqa bel Basla

Beef braised for a long time in a mass of onions, colored with saffron and rounded off with a spoonful of honey.

Ingredients · for 4 servings

• 800 g beef stew meat
• 1 kg onions
• 1/2 tsp saffron threads
• 1 tsp ground ginger
• 1 tsp cinnamon
• 2 tbsp honey
• 40 g butter
• 3 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Slice the onions into thin rings, crumble the saffron threads between your fingers, and let them steep in 4 tbsp hot water for 10 min.
2. Heat the olive oil in a heavy braising pot and brown the beef in batches for 6–8 min, until it has browned surfaces all over.
3. Add half the onions, ginger, cinnamon, saffron water, salt, and pepper, pour in 400 ml water, and braise covered over low heat for 75 min.
4. Add the remaining onions and continue braising for another 25 min, until they break down completely and the sauce forms a velvety, light brown mass.
5. Stir in the butter and honey and reduce uncovered for 8–10 min, until the sauce clings glossily to the meat and the oil separates on the surface.
6. Season with salt and pepper, sprinkle with chopped parsley, and serve with fresh bread for dipping.