Moroccan Cow Feet Recipe
This traditional Moroccan Cow Feet recipe is rich, gelatinous, and full of deep, warming flavors. Slow-cooked with aromatic spices, it's a hearty and authentic dish.
Equipment
- Large pot or pressure cooker
- Knife
- Cutting board
- Mixing spoon
Ingredients
Main Ingredients
- 1 kg cleaned cow feet Chopped into pieces.
- 1 large onion Finely chopped.
- 4 cloves garlic Minced.
- ¼ cup olive oil For sautéing.
- 6 cups water or beef broth Enough to fully submerge the cow feet.
Spices & Seasonings
- 1 tsp cumin For warmth and depth.
- 1 tsp paprika Adds mild sweetness and color.
- ½ tsp turmeric For color and an earthy taste.
- ½ tsp ginger powder Adds warmth and subtle spice.
- ½ tsp black pepper For mild heat.
- ½ tsp cinnamon Optional, for extra warmth.
- salt To taste.
- saffron threads Optional, for color and depth.
Optional Additions for More Flavor
- 1 preserved lemon Chopped, adds a tangy Moroccan touch.
- 1 cup cooked chickpeas or lentils For a heartier dish.
- 1 tbsp harissa For a spicy version.
Instructions
- Heat olive oil in a large pot or pressure cooker over medium heat.
- Add chopped onions and minced garlic, stirring until soft and golden (about 5 minutes).
- Stir in all the spices (cumin, paprika, turmeric, ginger, black pepper, and saffron). Cook for 1–2 minutes to release their aromas.
- Add the cleaned cow feet and stir well to coat with the spices.
- Pour in water or beef broth, ensuring the cow feet are fully submerged.
- For stovetop cooking: Cover and simmer for 3–4 hours, stirring occasionally. Add more water if needed.
- For pressure cooker: Seal and cook on high pressure for 40–50 minutes. Allow natural release before opening.
- If using, stir in chickpeas or lentils in the last 20 minutes of cooking.
- Adjust salt and seasoning to taste.
- Garnish with preserved lemon slices and extra cumin before serving.
Notes
For extra richness, serve with warm bread to soak up the flavorful broth.