Moroccan-style Grilled Maminha

Ingredients

In this Moroccan adaptation of Maminha, we incorporate the distinct flavors and ingredients of Moroccan cuisine. The original Brazilian dish is typically seasoned with simple spices and grilled, while the Moroccan version introduces a complex blend of spices like cumin, coriander, and paprika. Additionally, the use of preserved lemons and olives adds a unique tangy and briny flavor profile to the dish, which is not present in the original recipe. We alse have the original recipe for Maminha, so you can check it out.

• 800g (1.8 lbs) beef maminha 800g (1.8 lbs) beef maminha
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 preserved lemon, sliced 1 preserved lemon, sliced
• 1/4 cup green olives, pitted and halved 1/4 cup green olives, pitted and halved
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 38g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, ginger, cinnamon, salt, and pepper.
2. 2.
   Place the beef maminha in a shallow dish and rub the spice mixture all over the meat, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the beef from the marinade and grill for about 5-7 minutes per side, or until desired doneness is reached.
5. 5.
   While grilling, baste the meat with the honey to create a glaze.
6. 6.
   Once cooked, transfer the grilled maminha to a cutting board and let it rest for a few minutes.
7. 7.
   Slice the beef against the grain into thin strips.
8. 8.
   Arrange the sliced maminha on a serving platter and garnish with preserved lemon slices, green olives, and fresh cilantro.
9. 9.
   Serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Preserved lemon — Rinse the preserved lemon slices under cold water before using to remove excess saltiness. Remove the pulp and use only the rind for this recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice rub.
• If you don't have access to preserved lemons, you can substitute with fresh lemon zest for a similar citrusy flavor.
• Make sure to let the grilled maminha rest before slicing to allow the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the dish with a side of couscous or Moroccan-style rice to complete the Moroccan experience.
• Experiment with different cuts of beef, such as flank steak or sirloin, if maminha is not readily available.

Serving advice

Serve the Moroccan-style Grilled Maminha as the main course of a Moroccan-inspired feast. Accompany it with a side of couscous or Moroccan-style rice, and a fresh salad of mixed greens, tomatoes, and cucumbers dressed with a lemon and olive oil vinaigrette. Garnish the dish with additional fresh cilantro and serve with lemon wedges on the side for squeezing over the meat.

Presentation advice

Arrange the sliced grilled maminha on a large platter, creating an enticing display of the tender beef. Garnish with preserved lemon slices, green olives, and a sprinkle of fresh cilantro for a pop of color. Serve the dish family-style, allowing guests to help themselves to the succulent Moroccan-inspired beef.