097 Libya – Kusksu

097 Libya - Kusksu


A hearty dish with a wonderful spice profile. I would recommend making extra hararat seasoning to use elsewhere.


1 pound stewing beef cut into four pieces

1½ tablespoons oil for frying

1 large onion, halved and cut in half rings

1 tablespoon extra virgin olive oil

3 garlic cloves, finely chopped

2 medium potatoes, peeled and halved

2 carrots, halved

8 ounces pumpkin or yam, cut into four chunks

1 cup cooked garbanzo beans

1 bay leaf

1 tsp hot chili powder

2 tbsp hararat

⅓ cup tomato purée

½ cup chopped tomatoes

1 tbsp brown sugar

1½ tsp salt

3 cups beef broth

oil for frying


Hararat Recipe:

2 cinnamon stick broken into 4 pieces each

4 tsp cumin seeds

4 tsp coriander seeds

2 red chilies

1 tsp allspice

Heat a large nonstick frying pan then add the spices. Toast for about 4 minutes, stirring frequently, until the spices become very fragrant. Transfer to a bowl to let cool. Grind in a spice or coffee grinder. Store in an airtight jar until ready to use.


1. Heat the oil in a Dutch oven over medium high heat and fry the beef until nicely browned on all sides. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic and cook another minute.

2. Add the chili powder, hararat, tomatoes, tomato puree, beef stock, salt, and brown sugar. Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes.

3. Add the vegetables and garbanzo beans, return to a boil, reduce, cover and simmer for another 40 minutes until until the vegetables and beef are tender and the sauce has thickened.

4. To serve, add the couscous to a serving platter, arrange the meat and vegetables on top then ladle the tomato based sauce over everything.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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