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Beef, ground, is by FAR the MOST popular way that Moroccan home cooks use beef. We prefer young beef as we call it here which is also called veal/veau. HOWEVER, veal is raised free range here and used from 6 months to 1 year old. See Hajar's Morocco for Foodies Column 4 on meats in the African Forum. This is served most popularly at home, braziers and sandwich stands. Quick and easy. We serve it at our house with Hajar's wicked sauce tomatish, grilled onions & tomato slices also grilled, salad, bread and a dish of olives. YUM! Here in Morocco Zweena means beautiful. This freezes very well, see below. c.2005
Units: US | Metric
Serving Size: 1 (130 g)
Servings Per Recipe: 4