To be honest, I am not at all sure that this recipe is in fact from the Maghreb region. If anyone is familiar with North African cuisine, perhaps you can weigh in. But, it is the name that was on my mother’s recipe card (author unknown), which led to this childhood favorite. The cooked parts of the meal are easy to make ahead. Just pop the casserole into the oven for 20-30 minutes before serving. For maximum tastiness, serve with a dollop of sour cream. 🙂
2 cups rice
1 tablespoon butter
4 cups water
pinch of curry
1 small onion
1 1/2 lbs of ground meat
1 bay leaf
2 red bell peppers
1 jar of Sauerkraut
Put the rice into a pot with the butter and sauté until fragrant (about 1-2 minutes). Add the water, pinch of curry, and 2 teaspoons of salt. Covering with the lid, simmer until no more water remains in the bottom of the pot.
Note: What kind of rice you use is up to you. I used a mix of black Japonica and brown rice this time, but have also tried other kinds of rice.
Mince the onion and sauté in a large pan. When the onions are glassy, add the ground meat and the bay leaf. Fry until the meat is evenly cooked and beginning to brown and the liquid from the meat has cooked off. Season with salt to taste.
While the other ingredients are cooking, chop the red peppers into pieces and layer into a casserole pan. Add the sauerkraut. After the rice and meat are done, add them as well and mix the ingredients together until evenly distributed.
Preheat oven to 400 F. Bake the casserole for 20-30 minutes or until the top of the casserole is just beginning to brown a little. Serve with sour cream.
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