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Food, wine and flamenco in Southern Spain!
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Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Serve with the green salad recipe listed here, or a variety of colorful salads, like they do in Morocco!!
2 pounds grass-fed ground beef, not lean1/4 cup finely chopped fresh flat leaf parsley1 tablespoon cumin seeds1 tablespoon coriander seeds1 ½ teaspoon black peppercorns4 allspice berries1 tablespoon mild, unsmoked paprika1 to 2 teaspoons harissaKosher salt6 cloves garlic, minced6 bamboo skewers 7 to 8-inches long
Place the beef and parsley in a large bowl and set aside.
Place the cumin seeds, coriander seeds, black peppercorns and allspice berries in a dry frying pan and toast lightly, 30 to 60 seconds. Remove and let cool. Grind in a mortar and pestle or a spice grinder. Add the spices to the beef along with the paprika, harissa and 2 teaspoons salt. Mix well. Make a small patty and fry in a pan until cooked. Taste and season if needed.
Divide the mixture into 12 equal portions. Using your hands, form each portion into a 1-inch wide by 2 ½-inch long oval-shape. Thread two pieces onto each skewer placing them ¼-inch apart.
Place the skewers on the grill, turning occasionally, until cooked almost all the way through but still slightly pink on the inside, about 7 to 8 minutes.
2 tablespoon freshly squeezed lemon juice 2 tablespoon extra virgin olive oil 1/2 teaspoon ground cumin seed 1 teaspoon ground coriander seed 2 tablespoons coarsely chopped fresh spearmint Kosher salt and freshly ground black pepper 9 cups salad greens 1 Persian cucumber, white and green, thickly shaved with a vegetable peeler or mandolin
In a bowl, whisk together the lemon juice, olive oil, cumin, coriander, spearmint. Season with salt and pepper. Toss with the salad greens and cucumbers.
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