Carne de Sol with Saharan Spices

Ingredients

In this adaptation, the traditional Brazilian Carne de Sol is infused with Saharan spices to give it a distinct flavor profile. The original dish is typically seasoned with Brazilian spices and herbs, while this version incorporates the warm and earthy flavors of the Western Saharan cuisine. Additionally, the cooking techniques may vary as Western Saharan cuisine often involves slow cooking methods to enhance the flavors of the dish. We alse have the original recipe for Carne de sol, so you can check it out.

• 500g (1.1 lb) sun-dried beef 500g (1.1 lb) sun-dried beef
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Soak the sun-dried beef in water for 2 hours to rehydrate. Drain and pat dry.
2. 2.
   In a bowl, combine the olive oil, cumin, coriander, paprika, turmeric, salt, black pepper, and minced garlic to make a marinade.
3. 3.
   Rub the marinade all over the sun-dried beef, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for more intense flavors.
4. 4.
   Heat a large skillet over medium heat and add the thinly sliced onion. Sauté until golden brown.
5. 5.
   Add the marinated beef to the skillet and cook for about 10-15 minutes, or until the beef is tender and cooked through.
6. 6.
   Serve the Carne de Sol with Saharan Spices garnished with fresh cilantro. Enjoy!

Treat your ingredients with care...

• Sun-dried beef — Make sure to rehydrate the beef properly by soaking it in water before cooking. This will ensure it becomes tender and flavorful.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the marinade.
• Serve the Carne de Sol with Saharan Spices with a side of couscous or roasted vegetables for a complete meal.
• Adjust the cooking time based on the thickness of the sun-dried beef slices to ensure they are cooked to perfection.
• Experiment with different Saharan spice blends to customize the flavor according to your preference.
• Leftovers can be used in sandwiches or salads for a delicious and protein-packed meal.

Serving advice

Serve the Carne de Sol with Saharan Spices as a main course accompanied by traditional Saharan bread or rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the slices of Carne de Sol with Saharan Spices on a platter, drizzle with a little olive oil, and sprinkle with additional Saharan spices for an attractive presentation. Serve with a side of couscous and roasted vegetables to create a visually appealing and flavorful dish.